Amazing Mediterranean Potato Salad: 2 Flavors to Adore
Ingredients
Scale
- 2 pounds small new potatoes, such as Yukon Gold or red bliss
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup pitted green olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Wash potatoes thoroughly. Cut larger potatoes into halves or quarters so they are uniform in size.
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes well and let them cool slightly.
- While potatoes cool, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
- In a large bowl, combine the cooled potatoes, Kalamata olives, green olives, crumbled feta, fresh parsley, and fresh dill.
- Pour the dressing over the potato mixture. Gently toss to coat all ingredients evenly.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.