Description
A vibrant and refreshing salad featuring tender baby potatoes, cherry tomatoes, cucumbers, and Kalamata olives, all drizzled with a zesty olive oil dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ¼ 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.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, red onion, cucumber, olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a more vibrant salad, choose fresh, seasonal produce. You can also add feta cheese or other vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean, potato salad, summer salad, fresh, healthy