Greek Potato Salad
Alright, folks, get ready to taste the vibrant flavors of my Greek Potato Salad recipe! This isn't your ordinary potato salad – we're talking about a Mediterranean twist that will make your taste buds dance. Picture this: tender potatoes, boiled to perfection, tossed with crunchy cucumbers, sweet and spicy onions, and juicy tomatoes.
Ingredients
- 6-8 red potatoes diced
- 1 cucumber diced
- 1 pint grape tomatoes halved
- 1 onion thinly sliced
- 1 tbsp fresh mint chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- 2 cloves garlic minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
Instructions
- COOK THE POTATOES: Cut the potatoes into 1-2 inch cubes and place them in a large pot. Fill the pot with water, so the potatoes are covered and there is about 1 inch of water above them. Add 1-2 tablespoons of salt and stir. Place the pot on high heat and bring it to a boil, stirring occasionally. Allow the potatoes to cook for about 10-15 minutes or until they are fork tender.
- PREPARE OTHER VEGGIES: While the potatoes are cooking prepare the rest of the veggies by chopping, peeling, etc. Dice (and peel, if you wish) the cucumber into 1 inch cubes, slice the tomatoes in half, thinly slice the onion, mince the garlic, and chop the fresh herbs finely. Place all of them in a large bowl and set aside.
- DRESS THE POTATOES: Once the potatoes are cooked, pour them into a colander to drain all of the water, and then put the potatoes back into the pot you cooked them in. Add the oil, vinegar, salt, and pepper to taste. Set aside to cool.
- Lastly, add the potatoes and any excess oil and vinegar left in the pot to the bowl with the veggies and herbs. Mix everything together and refrigerate for an hour or two to allow all of the flavors to meld together. Serve!