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Mediterranean Inspired Potato Salad

This Mediterranean Inspired Potato Salad is bright, zesty, and easy to make, perfect for gatherings and pairings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Boiled until tender
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish

Method
 

Preparation
  1. Boil the baby potatoes until tender, about 15-20 minutes. Drain and let cool. Cut into halves or quarters.
  2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  4. Add the cooled potatoes to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
  5. Garnish with fresh parsley and serve either cold or at room temperature.

Notes

This salad keeps well in the fridge for up to 3 days. To serve at room temperature, let it sit out for about 30 minutes before serving. Tasty variations include adding lemon juice for zing or swapping feta for goat cheese.