Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight! (Page 3 ) | March 21, 2025

2. Make the Dressing

1. 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

1. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. Drizzle the dressing over the salad and gently toss to coat.
3. Add the crumbled feta and chopped dill. Gently mix, ensuring the feta stays somewhat intact.

4. Serve

1. Transfer to a serving platter.
2. Garnish with extra dill and a drizzle of olive oil.
3. 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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