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Mediterranean Potato Salad

Mediterranean Potato Salad
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A fresh and vibrant Mediterranean Potato Salad featuring tender Yukon Gold potatoes, colorful vegetables, and a zesty lemon-olive oil dressing. This salad offers a perfect balance of hearty and refreshing flavors, ideal for summer meals, barbecues, picnics, or light lunches. Easy to prepare and customizable to suit various dietary preferences.

Ingredients

Scale

Potatoes and Vegetables

  • 1.5 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced into thin rounds
  • ½ medium red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and roughly chopped

Herbs

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Boil the Potatoes: Start by washing and cutting the Yukon Gold potatoes into bite-sized chunks. Place them in a pot of salted boiling water and cook until tender but still firm, about 10–15 minutes. Drain and let cool completely to prevent a soggy salad.
  2. Prepare the Vegetables: While the potatoes cool, halve the cherry tomatoes, slice the cucumber into thin rounds, finely slice the red onion, chop the fresh parsley and dill, and pit and roughly chop the Kalamata olives for a burst of salty richness.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified and smooth. This bright dressing will tie all the flavors together beautifully.
  4. Combine Everything: In a large bowl, gently toss the cooled potatoes with the prepared vegetables and herbs. Drizzle the dressing over the top and gently fold everything together until evenly coated. Taste and adjust seasoning as needed.
  5. Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.

Notes

  • Don’t overcook the potatoes; keep them firm enough to hold their shape to avoid a mushy salad.
  • Use fresh parsley and dill to elevate the freshness and aroma.
  • Let the salad chill for at least 30 minutes before serving to allow flavors to meld.
  • Adjust lemon juice to taste, adding more or less depending on your preference.
  • This salad can be served cold or at room temperature.

Nutrition

Keywords: Mediterranean potato salad, summer salad, potato side dish, healthy salad, vegetarian, gluten free

Find it online: https://eazyummy.com/mediterranean-potato-salad/