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Mediterranean Potato Salad

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A vibrant Mediterranean Potato Salad with creamy baby potatoes, juicy cherry tomatoes, and crisp cucumbers, dressed with a zesty vinaigrette.

Ingredients

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  • 2 pounds baby potatoes
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and cool.
  2. Cool the potatoes, then slice them into halves or quarters.
  3. Combine the potatoes, tomatoes, cucumber, red onion, olives, and parsley in a mixing bowl.
  4. Whisk together olive oil, red wine vinegar, Dijon mustard, and seasoning in a separate bowl.
  5. Dress the salad with the dressing and toss gently.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Great for outdoor gatherings and can be customized with summer veggies or herbs. Consider adding feta for extra flavor.

Nutrition

Find it online: https://lunarecipez.com/mediterranean-potato-salad/

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