Eosinophilic Esophagitis Friendly Vegan Fresh Mediterranean Potato Salad
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Learn more āIngredients
4 servings
- 2 lb baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced into Ā½-inch pieces
- Ā½ cup pitted kalamata olives, halved
- Ā¼ cup red onion, thinly sliced
- 2 tbsp capers, drained
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
For the dressing
- Ā¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- Ā½ tsp dried oregano
- Ā¼ 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 12ā15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
While the potatoes cook, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, 1 tsp salt, and black pepper in a small bowl until emulsified.
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