Greek potato salad. A fresh and tasty dish with a Mediterranean flavor.
This recipe is an excellent alternative to enjoy on hot days or for a light but complete lunch. Prepare it for a picnic or for your office lunch.
Serve it as a side dish during a barbecue or as an appetizer.
Ready in a few steps, this salad is an ideal accompaniment for outdoor summer meals
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 1 lbs potatoes
- 2.8 oz black olives
- Half Tropea red onion
- 3.5 oz feta cheese
- to taste salt
- 2 tbsp extra virgin olive oil
- to taste black pepper
Tools
- Pot
- Knife
- Cutting Board
- Bowl
Steps
Peel the potatoes, wash them, and cut them into evenly sized cubes.
Place them in a pot with slightly salted cold water and cook them until tender but not too soft. Drain and let them cool.
Meanwhile, cut the feta into cubes and slice the Tropea red onion thinly.
In a large bowl, combine the cooked potatoes, black olives, feta, and Tropea red onion.
Season the salad with salt, black pepper, and extra virgin olive oil, mixing gently until all ingredients are well distributed.
Our Greek potato salad is ready. Before serving, let it sit in the refrigerator for at least 30 minutes so the flavors can meld
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Storage and Tips
Store in the fridge in an airtight container.
Consume within 2/3 days
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