Mediterranean Potato Salad
A fresh and flavorful Mediterranean Potato Salad perfect for any occasion.
Equipment
- Knife Block Set
- Cutting Board
- Non-Stick Dutch Oven Pot
- Mixing Bowl Set
Ingredients
- 2 pounds small yellow or russet potatoes
- 1 tablespoon salt
- ¼ cup red onions chopped
- ¼ cup kalamata olives chopped
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 2-3 pieces green onions thinly sliced
Dressing
- ⅓ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Notes
Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 1475mgPotassium: 685mgFiber: 4gSugar: 2gVitamin A: 318IUVitamin C: 40mgCalcium: 27mgIron: 1mg
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