A simple red potato salad with Greek flavors! This simple potato salad is humble and simple but the taste is extraordinary!
Red Skin Potato Salad For Summer
You know when you hear the news that someone is going to go through a life change (i.e.graduation, marriage, a baby), you immediately reflect upon your own experiences. I recently found out that my niece has gotten engaged which was timely for my trip down memory lane as my husband and I just celebrated our 17th wedding anniversary.
There a few vivid memories that stand out from my wedding day. Memories like how mad I was with my mom for changing the seating arrangement I worked so hard to put together, or the moment I thought my nephew was going to pass out during the ceremony or watching my husbands grandparents dance the entire night or seeing my husbands family jump up to join in on the Greek dancing they knew nothing about. These are all little snippets that are ingrained in my mind. What also is ingrained in my mind is the potato salad that was served with dinner.
About This Red Potato Salad
That red potato salad was so simple, yet so incredibly delicious. It wasn’t creamy, which is good because I don’t do too many creamy potato salads. It had tomatoes, cucumber, feta, olives and the perfect Greek dressing! 17 years later, I am offering up my own version!
I used small red potatoes for this recipe. Be sure to cut them into equal sizes. This will ensure they all cook at the same time and that each bite yields the same size potato. I like to keep my skins on, but feel free to peel your potatoes.
The vinaigrette uses regular distilled vinegar, but white wine, champagne or white balsamic would all work in this recipe.
This red potato salad can be served warm or cold.
- 2 lbs red potatoes, halved and quartered
- 1 cup cucumber, diced
- 1 cup halved cherry tomatoes
- ¼ cup kalamata olives
- ½ cup olive oil
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 2 oz crumbled feta
Place the quartered potatoes in a medium stock pot and cover the potatoes with water. Cover the pot, and bring the potatoes to a boil. Remove the lid and continue to cook the potatoes until fork tender about 8 minutes. Drain the potatoes and place in a bowl. Allow the potatoes to cool to room temperature.
Add the cucumber, tomatoes, and olives to the potatoes.
In a bowl, whisk together the olive oil, vinegar, lemon juice, parsley and crumbled feta. Pour dressing over the potatoes, tossing to coat.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g