Ingredients :
Cooking TimePrep Time: 10 minutesCook Time: 12-15 minutesTotal Time: ~25 minutes
Préparations :
Cook the PotatoesPlace baby potatoes in a large pot, cover with water, and bring to a boil.Reduce heat and simmer for 12-15 minutes, until fork-tender.Drain and let cool for a few minutes.Make the Tangy DressingIn a bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and black pepper.3 Assemble the SaladIn a large bowl, combine cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley.Pour the dressing over the salad and toss gently.Top with crumbled feta cheese.Serve & EnjoyServe immediately at room temperature or chill for 30 minutes for deeper flavors.Enjoy as a side dish or light meal with grilled chicken, fish, or lamb.Nutritional InformationCalories: 200Protein: 4gCarbohydrates: 25gFiber: 3gFat: 9gSodium: 400mgVitamin C: High(Values may vary based on portion sizes and ingredients.)Notes & TipsMake It Vegan: Skip the feta cheese or use a plant-based feta alternative.Boost the Protein: Add chickpeas or grilled chicken for a heartier dish.Storage: Store in an airtight container in the fridge for up to 3 days.Make Ahead: Prepare the salad and dressing separately, then toss together right before serving.Serving Ideas: Pairs well with grilled lamb, Soulvaki, or falafel for a complete Mediterranean meal.This Greek Potato Salad is vibrant, healthy, and full of Mediterranean flavors—perfect for any occasion! Let me know if you’d like variations.
ENJOY
