Greek potato salad with tangy dressing

**Greek Potato Salad with Tangy Dressing: A Refreshing and Flavorful Twist on a Classic**

When it comes to side dishes, potato salad is a timeless favorite. But if you’re looking to spice things up and give your traditional potato salad a Mediterranean twist, then look no further than **Greek Potato Salad with Tangy Dressing**. This dish combines the creamy goodness of potatoes with vibrant Greek flavors, creating a refreshing, savory salad that’s perfect for any occasion.

Greek cuisine is known for its fresh, bold ingredients such as olive oil, lemon, herbs, and tangy feta cheese. By incorporating these elements, this Greek-inspired potato salad adds layers of flavor that elevate the simple potato into something extraordinary. Whether you’re hosting a summer BBQ, preparing a picnic, or looking for a tasty side dish for a family dinner, this Greek potato salad is sure to impress.

### Why You’ll Love Greek Potato Salad with Tangy Dressing

1. **Bright, Fresh, and Flavorful**: The combination of creamy potatoes, briny olives, and tangy feta cheese creates a balanced and vibrant flavor profile.
2. **Simple and Easy to Make**: With a few fresh ingredients, this salad comes together quickly and is simple enough for both beginners and seasoned cooks.
3. **Versatile**: This salad works well as a side dish for grilled meats, seafood, or as a standalone meal for a light lunch.
4. **Packed with Mediterranean Goodness**: From heart-healthy olive oil to tangy lemon and fresh herbs, this salad is full of nutritious ingredients that are great for your health.

Now, let’s dive into how to make this refreshing **Greek Potato Salad with Tangy Dressing**!

### Ingredients for Greek Potato Salad with Tangy Dressing

This recipe is full of simple, fresh ingredients that you can find at most grocery stores, and it’s packed with Mediterranean goodness!

**For the Salad**:
– 2 pounds baby potatoes (or any waxy potato variety, like red or Yukon gold)
– 1/2 cup red onion, finely diced
– 1/2 cup Kalamata olives, pitted and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh parsley, chopped (optional for garnish)

**For the Tangy Dressing**:
– 1/4 cup extra virgin olive oil
– 3 tablespoons fresh lemon juice
– 1 tablespoon red wine vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
– Salt and freshly ground black pepper, to taste
– 1 small garlic clove, minced (optional for an extra kick)

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