Whole 30 Mediterranean Potato Salad with Feta and Olives

Total time50 min

Prep time15 min

Cook time20 min

4.8

(13)

Whole 30 Mediterranean Potato Salad with Feta and Olives

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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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