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Mediterranean Potato Salad

Zesty Mediterranean Potato Salad That Brightens Any Meal

This Mediterranean Potato Salad is a vibrant, quick, and healthy side dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound baby potatoes
  • 1/4 cup olive oil use quality extra virgin for best flavor
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon Dijon mustard optional
  • 2 cloves garlic minced
  • 1 small red onion finely chopped
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • to taste salt
  • to taste black pepper

Equipment

  • large pot
  • medium bowl
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Boil the baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and cool slightly.
  2. Cut the warm potatoes into halves or quarters for bite-sized pieces.
  3. Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a medium bowl.
  4. Combine the warm potatoes with the dressing until well-coated.
  5. Fold in red onion, cucumber, cherry tomatoes, olives, parsley, and dill until evenly distributed.
  6. Sprinkle feta over the salad and give it a gentle toss.
  7. Adjust seasoning to taste and serve warm, at room temperature, or chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 1mg

Notes

For best flavor, dress warm potatoes and add vegetables last to maintain crispness. Store leftovers in an airtight container in the fridge for up to 4 days.

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