Cold Potato Salad With Tomatoes, Olives And Feta Recipe

Name: Cold Potato Salad With Tomatoes, Olives And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs small red potatoes (do not peel); 1/4 cup white wine vinegar; 1/3 cup olive oil (can use more to taste); 1 English cucumber, peeled, seeded and coarsely chopped; 3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes); 1 large red onion, thinly sliced; 1 cup sliced olive (preferably brine-cured); 2 teaspoons dried oregano (or to taste); 4 hard-boiled eggs (cut into quarters lengthwise or sliced); 1 cup crumbled feta cheese (or to taste); salt and black pepper

Servings: persons

3 lbs small red potatoes (do not peel)
1/4 cup white wine vinegar
1/3 cup olive oil (can use more to taste)
1 English cucumber, peeled, seeded and coarsely chopped
3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
1 large red onion, thinly sliced
1 cup sliced olive (preferably brine-cured)
2 teaspoons dried oregano (or to taste)
4 hard-boiled eggs (cut into quarters lengthwise or sliced)
1 cup crumbled feta cheese (or to taste)
salt and black pepper

1
Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
2
Transfer to a large bowl and cool to room temperature.
3
Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
4
Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
5
Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
6
Add in crumbled feta cheese; mix to combine.
7
Place in a large glass bowl and place the sliced eggs around the edge of bowl.
8
Cover and refrigerate for a minimum of 5 hours before serving.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs small red potatoes (do not peel), 1/4 cup white wine vinegar, 1/3 cup olive oil (can use more to taste), 1 English cucumber, peeled, seeded and coarsely chopped, and more.

Yes, Cold Potato Salad With Tomatoes, Olives And Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Potato Salad With Tomatoes, Olives And Feta

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