Description
A refreshing Mediterranean salad combining creamy potatoes with briny Kalamata olives, cherry tomatoes, and a tangy dressing.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup Kalamata olives, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash the potatoes well and chop the red onion, halve the cherry tomatoes, dice the cucumber, and chop the parsley.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and cool slightly.
- Cut cooled potatoes into bite-sized pieces and combine with olives, tomatoes, onion, cucumber, and parsley in a large bowl. Pour dressing over and toss gently to combine. Adjust seasoning as needed and serve chilled or at room temperature.
Notes
Let the salad sit for at least 30 minutes to allow flavors to meld. For best texture, store dressing separately and toss before serving if leftovers last more than a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg