Description
Best Ever Healthy Mediterranean Potato Salad is a vibrant, wholesome side or light main that skips heavy mayo in favor of a bright, herb‑rich olive oil dressing and fresh Mediterranean‑style ingredients.
Ingredients
- 1½ lbs (≈700 g) baby potatoes or red potatoes, halved or quartered
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley or dill
- Optional: 2 Tbsp capers, or 1 roasted red pepper (chopped) or ¼ cup artichoke hearts
- Dressing:
- ¼ cup extra‑virgin olive oil
- 2‑3 Tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Place the halved or quartered potatoes in a pot of salted water and boil until tender but still firm, about 10–15 minutes. Drain and let cool slightly.
- Once cooled, transfer the potatoes to a large salad bowl.
- Add the cherry tomatoes, chopped cucumber, red onion, Kalamata olives, crumbled feta, and chopped fresh herbs (and any optional additions).
- In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt and pepper.
- Pour the dressing over the potato‑vegetable mixture and toss gently until everything is evenly coated.
- Serve the salad slightly warm or chilled. The flavors develop even more if made ahead and allowed to sit for a bit.
Notes
undefined
Nutrition
- Serving Size: 1 of 6 servings
- Unsaturated Fat: undefined
- Cholesterol: undefined
