Mediterranean Potato Salad

A delightful twist on a classic potato salad, combining fresh Mediterranean flavors for a nutritious and vibrant dish perfect for any gathering.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Salad, Side Dish

Cuisine Mediterranean

Servings servings

Calories 300 kcal

Ingredients

Main Ingredients

2 pounds waxy potatoes, such as Yukon Gold or red potatoes Choose potatoes for their creamy texture.
1 cup Kalamata olives, pitted and halved Use green olives for a milder flavor.
1 cup crumbled feta cheese Adds creaminess and a briny taste.
1 cup fresh herbs, such as parsley and basil, chopped Brings freshness and color.

Vinaigrette

¼ cup freshly squeezed lemon juice For the best flavor, use fresh lemons.
¾ cup extra virgin olive oil For a richer taste.
to taste salt and pepper Season to enhance the flavors.

Instructions

Preparation

Boil the potatoes in a large pot covered with cold water and a pinch of salt.
Bring to a boil, then simmer for 15-20 minutes until fork-tender.
Drain the potatoes and cool completely before cutting into bite-sized cubes, leaving the skin on for added nutrients.
In a large bowl, combine cooled potato cubes, olives, feta cheese, and chopped herbs.

Making the Vinaigrette

In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
Adjust seasoning to taste, combining until well blended.

Assembly

Pour the vinaigrette over the salad and gently toss to combine.
Chill for at least 30 minutes before serving for best flavor.
Serve at room temperature if preferred.

Notes

Can be paired with grilled meats, served at picnics, or consumed as a light lunch. Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3 to 5 days.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 4gSodium: 450mgFiber: 4gSugar: 2g

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