Greek Potato Salad with Sun Dried Tomatoes

Brighten up your table with this vibrant Greek Potato Salad with Sun-Dried Tomatoes—a Mediterranean-inspired twist on the classic potato salad. Tender baby potatoes are tossed in a zesty dressing made with olive oil, lemon juice, and red wine vinegar, infused with the rich flavors of sun-dried tomatoes and garlic. This wholesome salad is packed with fresh ingredients like crunchy cucumbers, tangy Kalamata olives, and crumbled feta cheese, all tied together with a sprinkle of fresh parsley for a burst of herbal freshness. Perfect as a side dish or a light meal, this easy-to-make salad comes together in just 30 minutes and can be served warm or at room temperature. Whether you're entertaining guests or looking for a quick, healthy recipe, this Greek Potato Salad delivers bold flavors and a satisfying texture in every bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 pounds Baby potatoes
• 0.5 cup Sun-dried tomatoes (in oil)
• 0.5 cup Red onion
• 1 small Cucumber
• 0.5 cup Kalamata olives (pitted)
• 0.5 cup Feta cheese (crumbled)
• 0.25 cup Fresh parsley (chopped)
• 2 tablespoons Olive oil (from sun-dried tomatoes)
• 2 tablespoons Lemon juice
• 1 tablespoon Red wine vinegar
• 1 teaspoon Dried oregano
• 1 clove Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook the potatoes for approximately 12-15 minutes, or until fork-tender.

Step 2

While the potatoes are cooking, finely dice the red onion, chop the cucumber into small cubes, and slice the Kalamata olives in half. Set aside.

Step 3

Once the potatoes are cooked, drain them and let them cool for about 10 minutes. Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.

Step 4

Chop the sun-dried tomatoes into small pieces and add them to the bowl with the potatoes.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to create the dressing.

Step 6

Pour the dressing over the potatoes and gently toss to coat.

Step 7

Add the diced red onion, cucumber, Kalamata olives, crumbled feta cheese, and chopped parsley to the potato mixture. Gently combine all ingredients until well-mixed.

Step 8

Taste the salad and adjust the seasoning with additional salt or pepper if desired.

Step 9

Serve the Greek potato salad slightly warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1356.2g)

Amount per serving	% Daily Value*
Calories	2041.0

Total Fat 134.1g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 106.8mg	0%
Sodium 4561.3mg	0%
Total Carbohydrate 181.0g	0%
Dietary Fiber 26.0g	0%
Total Sugars 30.5g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 1045.9mg	0%
Iron 18.5mg	0%
Potassium 5707.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 8.7%

Carbs: 34.2%