Description
A refreshing potato salad inspired by Greek flavors, featuring potatoes tossed with olive oil, lemon, garlic, and herbs.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Place the diced potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the cooled potatoes, red onion, olives, and parsley to the bowl. Toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side dish.
Notes
For a vegan version, ensure all ingredients are plant-based. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Side Dish
- Cuisine: Greek
Nutrition
- Calories: 250
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g