Mediterranean Potato Salad
Brighten up your next meal with this vibrant and flavor-packed Mediterranean Potato Salad! Featuring tender baby potatoes, juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and creamy crumbled feta cheese, this salad is the perfect fusion of hearty and fresh. Tossed in a zesty homemade dressing of extra virgin olive oil, lemon juice, red wine vinegar, and fragrant oregano, every bite bursts with Mediterranean flair. Quick and easy to prepare in just 35 minutes, this healthy and colorful dish is ideal for picnics, potlucks, or as a delightful side for grilled meats or seafood. Serve it chilled or at room temperature, and garnish with a sprinkle of fresh parsley for an irresistible finish. This Mediterranean-inspired recipe is a must-try for anyone seeking a simple yet elegant twist on traditional potato salad!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil over high heat.
2. Reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
3. While the potatoes cool, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
4. Cut the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
5. Add the cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta cheese to the bowl with the potatoes.
6. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
7. Pour the dressing over the potato mixture and gently toss to combine, ensuring the potatoes are well coated.
8. Garnish the salad with chopped fresh parsley and serve at room temperature or chilled.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 19.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5246 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
