Mediterranean Potato Salad
This easy Mediterranean potato salad combines tender baby potatoes with sun-dried tomatoes, olives, red onion, fresh herbs and feta in a light lemon and olive oil dressing. Ready in 20 minutes, it's a fresh no-mayo side for BBQs, picnics and summer meals.
Servings: 4 people
Calories: 258kcal
Ingredients
- 700 g of Baby potatoes halved or quartered
- 2 tablespoon of Olive oil
- 2 tablespoon of Lemon juice
- 1 Garlic clove crushed
- 70 g of Pitted green olives roughly chopped
- 0.5 Red onion thinly sliced
- 25 g of Sun-dried tomatoes chopped
- ⅛ teaspoon of Fine sea salt to taste
- ¼ teaspoon of Ground black pepper
- 2 g of Fresh basil coarsely chopped
- 2 g of Fresh mint coarsely chopped
- 30 g of Light Feta crumbled
Instructions
- Cook the potatoes: Boil 700 g of Baby potatoes in salted water until they are just fork tender. Depending on their size, this should take around 10-15 minutes.
- Drain and steam: Drain thoroughly and leave them to steam dry for a minute or two.
- Make the dressing: Whisk together 2 tbsp of Olive oil, 2 tbsp of Lemon juice and 1 Garlic clove (crushed).
- Dress the warm potatoes: Put the warm potatoes into a large bowl and add 70 g of Pitted green olives, 0.5 Red onion (thinly sliced) and 25 g of Sun-dried tomatoes (chopped). Pour over the lemon and olive oil dressing, season with ¼ tsp of Ground black pepper and add ⅛ tsp of Fine sea salt only if needed.
- Mix: Toss everything gently so the potatoes stay intact.
- Finish with feta and herbs: Just before serving, add 2 g of Fresh basil (chopped) and 2 g of Fresh mint (chopped) and give the potato salad another gentle toss. Crumble 30 g of Light Feta over the top and serve.
Avoid overcooking them. You want a fork or sharp knife to slide in easily while the potatoes still hold their shape.
Remember that the olives and feta are already salty.
Notes
- Don't overcook the potatoes. This is the most important thing. Waxy potatoes are forgiving, but once they begin breaking apart it is difficult to get the texture back.
- Salt the cooking water. Potatoes need seasoning from the beginning rather than relying entirely on seasoning at the end.
- Let the potatoes steam dry. A minute or two after draining prevents excess water from diluting your lemon and olive oil dressing.
- Dress them while warm. This gives you much more flavour throughout the potatoes.
- Be careful with extra salt. Olives, sun-dried tomatoes and feta can all be salty. Taste before adding more.
- Add fresh herbs at the end. Basil and mint can darken and wilt if they sit against hot potatoes for too long.
- Toss gently. Use a large bowl so you can turn the ingredients over rather than stirring aggressively.
- Taste again before serving. Potato salads can taste slightly different after resting. A final squeeze of lemon or a little black pepper can bring everything back to life.
Nutrition
Serving: 1portion | Calories: 258kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 585mg | Potassium: 879mg | Fibre: 5g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 45mg | Calcium: 41mg | Iron: 2mg
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