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Description
This Mediterranean potato salad offers a healthy and flavorful twist on traditional potato salad. It features fresh herbs, olives, and a light lemon-herb dressing.
Ingredients
Scale
- 2 lbs small red or Yukon gold potatoes, halved or quartered
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Place the halved or quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and let cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, and chopped dill. Season with salt and pepper to taste.
- In a large bowl, combine the slightly cooled potatoes, chopped red onion, Kalamata olives, and crumbled feta cheese (if using).
- Pour the lemon-herb dressing over the potato mixture and gently toss to coat everything evenly. Taste and adjust seasoning as needed.
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld. This salad is delicious served warm, at room temperature, or cold.
Notes
- For a vegan option, omit the feta cheese.
- Adjust the amount of lemon juice and herbs to your preference.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg