Greek Potato Salad Tips (Printer-Friendly)

Five key tips for a vibrant, flavorful Greek potato salad with fresh vegetables and a tangy dressing.

# The Ingredients You'll Need:

→ Vegetables

01 - 2 lb diced waxy potatoes
02 - 1/2 cup finely chopped red onion
03 - 1 cup halved cherry tomatoes
04 - 1/2 cup diced cucumber

→ Fruit and Olives

05 - 1/2 cup pitted and sliced Kalamata olives

→ Dairy

06 - 1/2 cup crumbled feta cheese

→ Condiments and Seasonings

07 - 1/4 cup olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - Salt to taste
11 - Black pepper to taste

# Step-by-Step Instructions:

01 - Boil diced potatoes in salted water until fork-tender. Drain thoroughly and allow to cool.
02 - In a large mixing bowl, combine the cooled potatoes, red onion, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.
03 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the combined ingredients and toss gently to ensure an even coat.
05 - Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.

# Extra Tips:

01 - Use waxy potatoes for a firmer texture; adding fresh herbs enhances flavor. This salad can be prepared a day ahead.

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