Background and History
Greek Potato Salad, or “Patatosalata,” is a refreshing and vibrant dish that draws inspiration from the Mediterranean diet. With its roots in Greek culinary traditions, this salad boasts a delightful combination of flavors, featuring potatoes, olives, feta cheese, and a zesty dressing. It reflects the simplicity and freshness characteristic of Greek cuisine.
2 pounds baby potatoes, boiled and quartered
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Boil baby potatoes until tender, then drain and let them cool.
In a large bowl, combine quartered potatoes, cherry tomatoes, olives, red onion, feta cheese, and fresh parsley.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the potato mixture.
Gently toss the salad until all ingredients are well coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 250 per serving
- Serve as a refreshing side dish or a light main course on warm days.
- Customize with additional vegetables like cucumber or bell peppers for added freshness.
Check for allergies in olives and feta cheese, and ensure there are no nut allergies in any added toppings or dressings.