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🥗 Fresh Greek Potato Salad with Feta

373 kcal · 30 min · 4 servings

Ingredients

• 500 g young, small, firm-cooking potatoes
• salt
• 300 g cherry tomatoes
• 2 red onions
• 200 g feta
• 4 tbsp black, pitted olives
• 1 bunch basil
• 2 tbsp vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in it for about 25 minutes until they are firm to the bite.
4. 4. Wash the tomatoes under running water.
5. 5. Remove the hard stem attachment at the top.
6. 6. Cut the tomatoes in half.
7. 7. Peel the onions completely.
8. 8. Cut the onions into thin strips.
9. 9. Take the feta out of the package and let it drain.
10. 10. Cut the feta into small cubes.
11. 11. Let the olives drain well too.
12. 12. Wash the fresh basil.
13. 13. Shake the basil dry.
14. 14. Pluck the small leaves off the hard stems.
15. 15. Drain the cooked potatoes.
16. 16. Let the potatoes steam briefly so that moisture escapes.
17. 17. Cut the halved potatoes into bite-sized pieces.
18. 18. Add all prepared ingredients to a large bowl.
19. 19. Add vinegar and oil.
20. 20. Season the salad with salt and pepper to taste.
21. 21. Mix everything well until the flavor is right.
22. 22. Plate the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 373
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 24 g