Nickel Allergy Friendly Mediterranean Potato Salad with Feta and Olives

Total time50 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Mediterranean Potato Salad with Feta and Olives

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Ingredients

6 servings

2 lbs baby yukon gold potatoes, halved
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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