Greek Potato Salad Recipe with Feta Cheese, Kalamata Olives & Oregano Dressing
This flavorful and healthy potato salad is a great change from the standard mayo-laden versions.
Servings: 6 Servings
- 2 pounds small Yukon gold or red-skinned potatoes cut into 1/2-inch pieces
- 2 1/2 ounces 1/2 cups pitted and quartered kalamata olives
- 1 1/2 cups halved cherry tomatoes
- 2 ounces feta cheese crumbled
In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
Add the dressing and toss gently to combine. Serve.
Serving: 1Serving (1/6 of Salad) | Calories: 220kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 503mg | Potassium: 716mg | Fiber: 5g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 27.6mg | Calcium: 116mg | Iron: 5.6mg