Description
This Mediterranean Potato Salad is a flavorful twist on the classic dish, featuring tender baby potatoes tossed in a zesty dressing with cherry tomatoes, olives, cucumber, feta cheese, and fresh herbs.
Ingredients
Scale
Baby Potatoes:
- 2 pounds baby potatoes, halved or quartered
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Additional Ingredients:
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Boil baby potatoes until fork-tender, then let cool.
- Prepare Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano.
- Toss Salad: Combine potatoes with dressing, then add tomatoes, olives, cucumber, red onion, feta, and parsley.
- Serve: Enjoy warm, at room temperature, or chilled.
Notes
- For added protein, stir in a can of drained and rinsed chickpeas.
- This salad holds up well in the fridge and is great for picnics or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
