Greek-style Potato Salad

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 1 cucumber, diced 1 cucumber, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1/4 cup (60 ml) extra virgin olive oil 1/4 cup (60 ml) extra virgin olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until fork-tender. Drain and let them cool.
2. 2.
   In a large bowl, combine the cooled potatoes, cucumber, tomatoes, and red onion.
3. 3.
   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, fresh parsley, salt, and pepper.
4. 4.
   Pour the dressing over the potato mixture and gently toss until well combined.
5. 5.
   Adjust the seasoning if needed.
6. 6.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Potatoes — Be careful not to overcook the potatoes as they can become mushy. Test their doneness by inserting a fork into a potato cube. It should easily slide in without resistance.
• Cucumber — If you prefer a milder flavor, you can peel the cucumber before dicing it. However, leaving the skin on adds a nice crunch and extra nutrients to the salad.

Tips & Tricks

• For added creaminess, you can mix in a dollop of Greek yogurt to the dressing.
• To make the salad more colorful, use a mix of different potato varieties such as red, yellow, and purple.
• For a burst of freshness, add some chopped mint leaves to the salad.
• If you prefer a stronger lemon flavor, you can increase the amount of lemon juice in the dressing.
• This salad tastes even better the next day as the flavors have had time to meld together, so consider making it in advance.

Serving advice

Serve the Greek-style Potato Salad chilled as a side dish alongside grilled chicken, lamb, or fish. It also makes a delicious addition to a mezze platter or as a light lunch option on its own.

Presentation advice

Garnish the potato salad with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil for an appetizing presentation. Serve it in a vibrant salad bowl or on a platter to showcase the colorful ingredients.