Servings: 6 servings
Calories: 250kcal
Equipment
- Large pot
- Mixing bowl
- small bowl
- Whisk
Ingredients
For the Salad
- 2 pounds Potatoes Choose waxy potatoes for a creamy texture
- 1 cup Cherry tomatoes Halved
- 1/2 cup Red onion Finely chopped
- 1/2 cup Kalamata olives Pitted and sliced
- 1/4 cup Fresh parsley Chopped
- 1/4 cup Feta cheese Crumble for topping
For the Dressing
- 1/4 cup Olive oil Use high-quality for richness
- 2 tablespoons Red wine vinegar For tanginess
- 1 teaspoon Garlic Minced
- Salt and pepper To taste
Instructions
How to Make Mediterranean Potato Salad
- Start by boiling the diced potatoes in salted water for about 15 minutes, or until tender.
- Once cooked, drain the potatoes and allow them to cool at room temperature.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, red onion, olives, parsley, and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Let the salad chill in the fridge for about 30 minutes before serving.
Notes
Garnish with extra parsley or feta for presentation. Salad can be enjoyed cold or at room temperature.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 800mg | Fiber: 4g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 1mg
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