Description
A hearty Mediterranean Potato Salad dressed with lemony olive oil, briny olives, fresh herbs, and tangy feta, perfect for fall gatherings.
Ingredients
- 2 pounds baby Yukon Gold or red potatoes, halved or quartered
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small shallot, minced
- 1 garlic clove, minced
- 1/2 cup pitted Kalamata olives, halved
- 3/4 cup crumbled feta cheese (halal)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: a sprinkle of smoked paprika or a few capers for extra zing
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced shallot, garlic, Dijon mustard, salt, and pepper until emulsified.
- Combine: While the potatoes are still warm, transfer them to a large mixing bowl. Pour the dressing over the potatoes so they absorb the flavors as they cool.
- Add mix-ins: Fold in Kalamata olives, crumbled feta, parsley, dill, and mint. Adjust salt and pepper to taste — remember that feta and olives add saltiness, so taste before adding more.
- Serve: This salad can be served slightly warm or chilled. If you like a softer melding of flavors, let it rest in the fridge for 30–60 minutes before serving.
Notes
This salad actually improves after a few hours as flavors meld. Feta’s texture may change slightly but it retains flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean