Mediterranean Potato Salad
User Reviews
5
Mediterranean Potato Salad
Description
This Mediterranean Potato Salad uses boiled yellow or russet potatoes cooked until fork-tender, then cooled and cut into bite-sized pieces. A dressing made from fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper is tossed with the potatoes to impart a bright and slightly tangy flavor.
The salad includes chopped red onions, Kalamata olives, green onions, parsley, and cilantro mixed gently into the potatoes, adding layers of savory, salty, and fresh herbal notes. The texture is mostly soft from the potatoes but punctuated by the olives and crunchy onions.
This potato salad can be served warm or chilled after refrigeration for a few hours, suitable for picnics, barbecues, or as a side dish with Mediterranean meals. Adding a drizzle of olive oil just before serving can help loosen the salad if it dries out.
Leftovers keep well in an airtight container in the refrigerator for 3-4 days, preserving the flavors and texture.
Ingredients
- 2 pounds yellow potato small 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 green onions thinly sliced
Dressing
- ⅓ cup lemon juice fresh
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in 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 leftover potato salad in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1475mg | 61% |
| Potassium | 685mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 40mg | 44% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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