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Greek cuisine, renowned for its emphasis on fresh ingredients and vibrant flavors, has captivated food lovers around the world. Characterized by its use of wholesome vegetables, aromatic herbs, and rich olive oil, Greek dishes are often as healthy as they are delicious. Among the many treasures of this culinary tradition, the Zesty Greek Potato Salad stands out as a refreshing twist on a beloved classic. This salad not only brings a burst of flavor to the table but also embodies the essence of Mediterranean cooking, making it a perfect side dish for family gatherings, barbecues, or a light lunch.

Zesty Greek Potato Salad

Discover the vibrant flavors of Greek cuisine with a refreshing twist on a classic dish: Zesty Greek Potato Salad. This delightful salad features creamy baby potatoes, tangy feta cheese, Kalamata olives, and a medley of colorful vegetables, all tossed in a zesty dressing. Perfect for picnics or family gatherings, it's not only visually stunning but loaded with health benefits. Get ready to enjoy a delicious and nutritious side dish that brings the essence of the Mediterranean to your table!
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 teaspoon crushed red pepper flakes for a bit of heat

Instructions
 

Cook the Potatoes: In a large pot, place the baby potatoes and cover them with salted water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and let cool.

    Make the Dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Set aside.

      Chop the Vegetables: While the potatoes are cooling, prepare your vegetables. Slice the cherry tomatoes in half, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.

        Combine Ingredients: Once the potatoes are cool enough to handle, cut them into quarters. In a large mixing bowl, combine the quartered potatoes, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

          Add Dressing: Pour the dressing over the potato salad mixture. Gently toss until all ingredients are well coated with the dressing.

            Add Fresh Herbs: Lastly, sprinkle the chopped parsley over the salad and give it another gentle toss to incorporate.

              Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings:

                  30 minutes | 60 minutes | 6 servings