Olive Greek Potato Salad
Olive Greek Potato Salad is a vibrant and refreshing dish that captures the essence of the Mediterranean with every bite. Creamy Yukon Gold potatoes combine with zesty Kalamata olives, crunchy red onions, and fresh parsley, all drizzled with tangy lemon juice and high-quality olive oil. Perfect for picnics, potlucks, or casual dinners, this salad not only tantalizes your taste buds but also adds a splash of color to any table setting. Easy to prepare and incredibly flavorful, it’s sure to become a favorite at your gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
- 1.5 lbs Yukon Gold potatoes
- 1 cup pitted Kalamata olives, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- While cooling, slice olives and red onion.
- In a large bowl, combine cooled potatoes with olives, onions, parsley, salt, and pepper.
- Whisk together lemon juice and olive oil; pour over the potato mixture.
- Gently toss to coat without mashing the potatoes.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, soak red onions in cold water for 10 minutes before mixing. - Feel free to substitute olives with artichokes or add grilled chicken for protein. - This salad can be made a few hours in advance for enhanced flavors.