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+ servings
Greek Potato Salad

Greek Potato Salad

Koula Barydakis
4.38 from 43 votes
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Course Salad
Cuisine Crete, Greek
Servings 6
Calories 420 kcal

Ingredients
  

  • 2 or 3 medium zucchini, sliced into thin rounds
  • 4 potatoes, cut into cubes
  • 2 tomatoes, sliced into quarters
  • 2 cucumbers, peeled and sliced
  • 1 small onion, sliced into thin rings
  • 1/2 cup pitted Greek olives
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 3 hard-boiled eggs, cut into quarters
  • 4 oz Greek feta cheese, cubed
  • 1 tsp dried oregano
  • salt and ground black pepper, to taste

Instructions
 

  • Fill a medium saucepan with water and bring it to a boil. Cook the zucchini for 10 minutes, until they are soft when pierced with a fork. Rinse the zucchini in cold water, then drain it, and set it aside in a large bowl.
  • Bring a medium saucepan of water to a boil. Add the potatoes and cook them for 15 to 20 minutes, until they are soft when pierced with a fork. Rinse them in cold water, and then drain the potatoes and add them to the zucchini.
  • Add the tomatoes, cucumbers, onion, olives, olive oil, lemon juice, eggs, feta, and oregano. Toss the ingredients lightly to combine them.
  • Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
  • Chill the salad for at least 30 minutes before serving it.

Nutrition

Calories: 420kcalCarbohydrates: 36gProtein: 11gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 442mgPotassium: 1144mgFiber: 6gSugar: 7gVitamin A: 841IUVitamin C: 61mgCalcium: 171mgIron: 2mg
Keyword Greek Potato Salad
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