High Fructose Corn Syrup Free Mediterranean Potato Salad with Feta and Olives
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Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- ½ cup kalamata olives, pitted and halved
- ½ english cucumber, quartered lengthwise and sliced into ¼-inch pieces
- ¼ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp black pepper
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
While the potatoes cook, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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