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Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight! (Page 3 ) | March 21, 2025
2. Make the Dressing
- In a mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. Assemble the Salad
- In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Drizzle the dressing over the salad and gently toss to coat.
- Add the crumbled feta and chopped dill. Gently mix, ensuring the feta stays somewhat intact.
4. Serve
- Transfer to a serving platter.
- Garnish with extra dill and a drizzle of olive oil.
- Serve chilled or at room temperature.
🌟 Recipe Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas.
- Creamy Twist: Mix in a few tablespoons of Greek yogurt into the dressing.
- Herbal Infusion: Use fresh mint or parsley instead of dill.
- Vegan Version: Omit feta or use plant-based feta alternatives.
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