Description
A creamy and zesty Mediterranean potato salad that combines fresh vegetables and herbs, perfect for a side dish or a light meal.
Ingredients
Scale
- 2 lbs (900g) baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Begin by cooking the potatoes: Place the halved baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes for about 10-12 minutes or until fork-tender. Drain and let them cool for a few minutes.
- While the potatoes are cooling, prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, red onion, Kalamata olives, feta cheese, capers, parsley, and basil.
- Pour the dressing over the potato mixture and gently toss everything together until well combined and the potatoes are well coated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled or at room temperature.
Notes
- For a vegan version, omit the feta cheese or use a dairy-free alternative.
- This salad can be made a day in advance for enhanced flavor.
- Feel free to add other vegetables like cucumbers or bell peppers for added crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg