Fresh Mediterranean Potato Salad (Printable Version)
A colorful medley of potatoes, olives, and fresh herbs tossed in a tangy citrus dressing.
# Ingredients Required:
→ Vegetables
01 -
680 g baby potatoes (yellow or red, unpeeled)
02 -
150 g cherry tomatoes, halved
03 -
1 medium English cucumber, diced (about 150 g)
04 -
1/2 small red onion, thinly sliced
05 -
50 g Kalamata olives, pitted and halved
→ Herbs
06 -
15 g fresh parsley, chopped
07 -
8 g fresh mint, chopped (optional)
→ Dairy
08 -
120 g feta cheese, crumbled (optional)
→ Dressing
09 -
45 ml extra-virgin olive oil
10 -
30 ml fresh lemon juice
11 -
5 ml Dijon mustard
12 -
1 tsp salt
13 -
1/4 tsp black pepper
# Guide to Cooking:
01 -
Place baby potatoes in a medium saucepan and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until just fork-tender. Drain and let rest for 5 minutes.
02 -
While potatoes cook, halve cherry tomatoes, dice cucumber, thinly slice red onion, halve olives, and chop parsley and mint. Crumble feta if using.
03 -
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.
04 -
Once potatoes are cool enough to handle, cut into halves or quarters. Place in a large bowl and toss with half the dressing. Add tomatoes, cucumber, onion, olives, parsley, mint, and half the feta. Pour remaining dressing and gently combine. Adjust seasoning to taste.
05 -
Sprinkle remaining feta and extra parsley on top. Serve warm, at room temperature, or chilled.
# Extra Suggestions:
01 -
Allow potatoes to cool slightly before cutting to maintain texture.