Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh oregano
- 1 tablespoon capers, drained
Instructions
- Step 1: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, whisk together the olive oil and red wine vinegar in a large bowl. Season with salt and pepper to taste.
- Step 3: Add the cooled potatoes to the bowl with the olive oil and vinegar mixture. Gently toss to coat.
- Step 4: Stir in the feta cheese, Kalamata olives, red onion, oregano, and capers.
- Step 5: Taste and adjust seasoning as needed. Serve warm or cold.
Notes
- Store leftover Greek Potato Salad in an airtight container in the refrigerator for up to 3 days.
- For a warm, comforting twist, gently reheat the salad in a skillet over medium-low heat until heated through, stirring occasionally.
- Serve this vibrant salad alongside grilled lamb or fish for a complete and flavorful Mediterranean meal.
- To enhance the bright, fresh flavours, add a squeeze of lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American