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Greek Olive Potato Salad with fresh ingredients and vibrant colors

Greek Olive Potato Salad

A delightful dish combining baby potatoes with the tangy richness of Kalamata olives, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 pounds baby potatoes Use baby or fingerling potatoes for best results.
  • 1 cup pitted Kalamata olives, halved Any pitted olives can be substituted.
  • 1/2 cup red onion, diced
  • 1/4 cup fresh parsley, chopped Can substitute dill or basil for variations.
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar Adjust to taste.
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. Once cooled, cut the potatoes in half or quarters, depending on their size.
  3. In a large bowl, combine the potatoes, Kalamata olives, diced red onion, and parsley.
  4. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time. For best results, add dressing just before serving. Use fresh herbs for better flavor.
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