Name: Mediterranean Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6-8
Ingredients: 2 pounds (900g) baby potatoes, washed and halved; 1/2 cup Kalamata olives, pitted and halved; 1 cup cherry tomatoes, halved; 1 medium red onion, thinly sliced; 1 medium cucumber, seeded and diced; 6 ounces (170g) feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 3 tablespoons fresh dill, chopped; 1/4 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Cook the potatoes

Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes. Drain and let cool slightly.
Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Set aside to allow flavors to develop.
Combine vegetables

In a large mixing bowl, combine the cooled potatoes, halved olives, cherry tomatoes, red onion, and cucumber. Toss gently to mix.
Add herbs and cheese

Sprinkle the chopped parsley and dill over the salad. Add the crumbled feta cheese, reserving a small amount for garnish if desired.
Dress the salad

Pour the prepared dressing over the salad ingredients. Toss gently to ensure everything is evenly coated with the dressing without breaking up the potatoes too much.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld. Before serving, toss gently again and adjust seasoning if needed. Garnish with reserved feta and additional fresh herbs if desired.

Mediterranean Potato Salad

Ingredients

Instructions

Nutritional Information