Mediterranean Potato Salad 2
Bursting with vibrant flavors and fresh ingredients, Mediterranean Potato Salad 2 is a delightful twist on the classic side dish, perfect for any occasion. Tender baby potatoes are paired with sweet cherry tomatoes, crunchy red bell pepper, tangy kalamata olives, and creamy feta cheese, creating a medley of textures in every bite. The zesty homemade dressing, made with extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and a touch of garlic, infuses the salad with bold Mediterranean flavors. Finished with a sprinkle of fresh parsley, this potato salad is not only simple to make in just 40 minutes but also gluten-free and ideal for serving either chilled or at room temperature. Whether it's a summer picnic, a barbecue, or a light lunch, this recipe is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 800 grams baby potatoes
- 1 medium red bell pepper
- 200 grams cherry tomatoes
- 1 small red onion
- 100 grams kalamata olives
- 100 grams feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and scrub the baby potatoes thoroughly. Cut any larger potatoes in half so they are roughly the same size.
Bring a large pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Meanwhile, dice the red bell pepper, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the kalamata olives. Place these ingredients in a large mixing bowl.
In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic clove, dijon mustard, dried oregano, salt, and black pepper to make the dressing.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the mixing bowl with the vegetables.
Pour the dressing over the potato and vegetable mixture. Toss everything gently to coat evenly.
Crumble the feta cheese over the salad and sprinkle with freshly chopped parsley.
Taste and adjust seasoning with additional salt or pepper if needed. Serve the salad at room temperature or chilled.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 20.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 793 mg | 61% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4440 mg | 94% | |
*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.
