Description
Experience a burst of fresh Mediterranean flavors with this delightful Greek potato salad. Creamy Yukon Gold potatoes are perfectly complemented by zesty Kalamata olives, crunchy cucumbers, and a vibrant dressing of olive oil and lemon juice. This refreshing dish is not only easy to prepare but also perfect for family gatherings, picnics, and barbecues. With its colorful presentation and harmonious blend of textures, everyone will be going back for seconds!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 medium cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 medium red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Yukon Gold potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let cool slightly before peeling if desired.
- While the potatoes cool, chop the cucumber, olives, red onion, dill, and parsley.
- In a small bowl, whisk together olive oil and lemon juice until well combined.
- In a large mixing bowl, combine cooled potatoes with chopped vegetables and herbs. Drizzle with dressing and gently toss to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg