Mediterranean Potato Salad (Print-Friendly Version)
A vibrant potato salad featuring Kalamata olives, feta cheese and fresh herbs in a tangy lemon-olive oil dressing.
# Ingredients List:
01 -
2 pounds small new potatoes, such as Yukon Gold or red bliss
02 -
1/2 cup pitted Kalamata olives, halved
03 -
1/4 cup pitted green olives, halved
04 -
1/2 cup crumbled feta cheese
05 -
1/4 cup finely chopped fresh parsley
06 -
2 tablespoons finely chopped fresh dill
07 -
1/4 cup extra virgin olive oil
08 -
2 tablespoons fresh lemon juice
09 -
1 tablespoon red wine vinegar
10 -
1 teaspoon Dijon mustard
11 -
1 clove garlic, minced
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Wash potatoes thoroughly. Cut larger potatoes into halves or quarters to ensure uniform size.
02 -
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, then reduce heat and simmer until tender when pierced with a fork, approximately 15-20 minutes.
03 -
Drain the potatoes well and let them cool slightly before proceeding.
04 -
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and freshly ground black pepper to taste.
05 -
In a large bowl, combine the cooled potatoes, Kalamata olives, green olives, crumbled feta, fresh parsley, and fresh dill.
06 -
Pour the prepared dressing over the potato mixture and gently toss to ensure all ingredients are evenly coated.
07 -
Taste the salad and adjust seasoning if needed. Serve immediately or chill for at least 30 minutes to allow flavors to meld.
# Extra Tips:
01 -
For best flavor, use high-quality extra virgin olive oil.
02 -
If you prefer a milder flavor, use less garlic.
03 -
This salad is best served at room temperature or slightly chilled.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.