Zesty Mediterranean Potato Salad
A refreshing, no-mayo potato salad featuring red potatoes tossed in a zesty lemon-herb vinaigrette with cherry tomatoes, kalamata olives, feta cheese, and capers.
Pin Share Print Servings: 6
Calories: 210kcal
Cost: $10
Equipment
- 1 Large pot (For boiling)
- 1 Colander (For draining)
- 1 Whisk (For dressing)
Ingredients
- 2 lbs Red potatoes - Halved or quartered
- 1 cup Cherry tomatoes - Halved
- ½ cup Kalamata olives - Pitted
- ⅓ cup Feta cheese - Crumbled
- ¼ cup Red onion - Thinly sliced
- 2 tablespoon Capers - Drained
- ½ cup Fresh parsley - Chopped
- ¼ cup Olive oil - Extra virgin
- 2 tablespoon Red wine vinegar - For acid
- 1 tablespoon Lemon juice - Freshly squeezed
Instructions
- Boil the red potatoes in salted water for 15 minutes until fork-tender.
- Whisk olive oil, red wine vinegar, lemon juice, salt, and pepper in a small bowl.
- Drain the potatoes and let them steam dry for a few minutes.
- Toss the warm potatoes with half the dressing to absorb the flavors.
- Add the sliced onions, tomatoes, olives, and capers to the bowl.
- Sprinkle crumbled feta and fresh parsley over the top.
- Drizzle with the remaining dressing and toss gently to coat.
- Serve at room temperature for the best texture and flavor.
Notes
Toss the potatoes with the dressing while they are still warm to maximize flavor absorption. Use fresh herbs for the best color and taste.
Nutrition
Serving: 200g | Calories: 210kcal (11%) | Carbohydrates: 28g (9%) | Protein: 5g (10%) | Fat: 10g (15%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg (3%) | Sodium: 380mg (17%) | Potassium: 650mg (19%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 15IU | Vitamin C: 25mg (30%) | Calcium: 60mg (6%) | Iron: 1.5mg (8%)