Description
A refreshing potato salad combining tender baby potatoes, briny Kalamata olives, and vibrant herbs for a delightful Mediterranean dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup pitted Kalamata olives, halved
- 1/2 cup red onion, 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
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- Once cooled, cut the potatoes in half or quarters, depending on their size.
- In a large bowl, combine the potatoes, Kalamata olives, diced red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days. Dress only the portion you plan to serve to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, Greek salad, Mediterranean salad, easy salad recipe, vegetarian side dish