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Ingredients
Scale
- 2 pounds Yukon Gold potatoes, quartered
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- While the potatoes are still warm, transfer them to a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Pour the dressing over the warm potatoes. Gently toss to coat.
- Add the Kalamata olives, crumbled feta cheese, chopped red onion, parsley, and dill to the bowl.
- Gently toss everything together until well combined.
- Taste and adjust seasoning if needed.
- Serve warm or chilled.
Notes
- For a vegan version, omit the feta cheese or use a vegan feta alternative.
- You can add other vegetables like cucumber or cherry tomatoes for extra freshness.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg