5 from 6 votes
Mediterranean Potato Salad
A simple Mediterranean-inspired potato salad filled with roasted veggies, plenty of fresh herbs and a bright lemon mustard vinaigrette.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
8
servings
Calories:
246 kcal
Course:
Side Dish
Cuisine:
Mediterranean, American
Ingredients
For the salad:
- 3 pounds fingerling potatoes halved lengthwise (quartered if large)
- 1 teaspoon salt divided
- ¾ cup onion red, chopped
- 5 ounces green beans trimmed and cut in half, slender
- 2 cups eggplant ½-inch chunks, cubed
- 1 zucchini cut into thick rounds and quartered, small
- 2 tablespoons olive oil
- 1 clove garlic minced
For the dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- ¼ teaspoon oregano dried
- ¼ teaspoon salt
- black pepper to taste, freshly ground
- ¼ cup olive oil
- ¼ cup parsley minced, fresh
- 6 basil chiffonade, large, fresh leaves
Instructions
- Preheat oven to 375ºF.
- Place the potatoes in a large saucepan or stockpot and add enough water to cover. Add ½ teaspoon of salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl.
- Meanwhile, spread the red onion, green beans, eggplant and zucchini onto a large rimmed baking sheet. Drizzle with the olive oil and toss with the remaining ½ teaspoon salt and the garlic. Bake for 15-20 minutes, stirring once halfway through, until tender. Remove from the oven and add to the bowl with the potatoes.
- To make the dressing, add the mustard, lemon juice, vinegar, oregano, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth. Pour the dressing into the bowl with the potatoes (do this while the potatoes are still hot) and toss to combine. Once the potatoes are no longer piping hot, sprinkle on the fresh parsley and basil.
- Serve at room temperature or chilled.
Cup of Yum
Nutrition Information
Calories
246kcal
(12%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
400mg
(17%)
Potassium
905mg
(19%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
356IU
(7%)
Vitamin C
45mg
(50%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 246
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 400mg | 17% |
| Potassium | 905mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 45mg | 50% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.