Mediterranean Potato Salad
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
270 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mediterranean Potato Salad
Description
Mediterranean Potato Salad showcases baby potatoes that are boiled until tender and punctuated with green olives and sun-dried tomatoes, providing a balance of softness and slight chewiness. The thinly sliced red onion adds sharpness, while a dressing of olive oil, lemon juice, and garlic infuses the dish with acidity and warmth. Crumbled light feta cheese scattered atop completes the salad with a creamy texture and salty depth. The salad includes fresh basil and mint, which are stirred in just before serving to preserve their brightness and fragrance. The gentle seasoning with sea salt and black pepper rounds out the flavors without overpowering them.
The salad can be served room temperature or slightly warm and pairs well with grilled meats or as part of a mezze platter. It works well for potlucks or summer meals due to its refreshing character. The combination of herbs and lemon juice makes it lively, while the potatoes and olives provide substance.
For preparation, pouring the dressing over the potatoes while still warm helps absorption, enhancing flavor throughout. The salad can be made in advance by pre-boiling potatoes, with fresh herbs added at the last moment to prevent wilting. Variations could include adding capers for extra saltiness or hard boiled eggs to increase protein content. Store leftovers in an airtight container in the refrigerator for up to two days.
Ingredients
- 700 g baby potato halved or quartered
- 70 g green olives roughly chopped, pitted
- 25 g sun-dried tomatoes chopped
- 0.5 red onion thinly sliced
- 2 tablespoon olive oil
- 1 lemon juice only
- 1 garlic finely minced, clove
- sea salt to taste
- black pepper to taste
- 2 g basil coarsely chopped, fresh
- 2 g mint coarsely chopped, fresh
- 30 g feta cheese crumbled, light
Instructions
- Boil 700 g Baby potatoes until tender when pierced with a fork. Drain well.
- While still warm, toss the potatoes with 70 g Pitted green olives, 25 g Sun-dried tomatoes, 0.5 Red onion, 2 tablespoon Olive oil, juice of 1 Lemon and 1 Garlic clove. Add Sea salt and ground black pepper to taste (little salt will be needed, if at all).
- Immediately before serving, stir in 2 g Fresh basil and 2 g Fresh mint and toss. Crumble 30 g Light Feta on top.
Notes
- Dress the potatoes while still warm to maximize flavor absorption.
- For convenience, pre-boil potatoes and combine ingredients just before serving.
- Add fresh basil and mint right before serving to keep their flavor and color.
- Optional additions include capers for added saltiness or chopped hard boiled eggs for extra protein.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 270kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 359mg | 15% |
| Potassium | 1023mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 53mg | 59% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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