Description
Enjoy the flavors of the Mediterranean with this delicious potato salad recipe. Perfect for picnics, barbecues, or as a simple side dish, this salad is bursting with fresh ingredients and zesty dressing.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additions:
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Place halved potatoes in a large pot, cover with water, bring to a boil, and cook for 12-15 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix potatoes, olives, tomatoes, red onion, and parsley. Pour dressing over and toss gently to coat.
- Serve: Sprinkle with feta cheese before serving. Enjoy warm, at room temperature, or chilled.
Notes
- For added crunch, mix in chopped cucumber or bell peppers.
- This salad can be made a day ahead and stored in the refrigerator. Let it sit at room temperature for 20 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
