Description
A vibrant Mediterranean Potato Salad loaded with the fresh flavors of baby potatoes, cherry tomatoes, olives, and aromatic herbs.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot with cold water and salt until tender, about 15-20 minutes.
- Prepare the dressing by whisking olive oil and red wine vinegar in a bowl.
- Chop the cherry tomatoes, olives, red onion, parsley, and basil.
- Drain the potatoes and let them cool for 10 minutes before cutting them.
- Combine the potatoes with the chopped vegetables in a mixing bowl.
- Toss the salad with dressing and season with salt and pepper.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Consider serving alongside grilled chicken or fish, and garnish with extra herbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, Mediterranean salad, vegan recipes