Description
This Mediterranean-inspired potato salad combines red potatoes with fresh mint, feta, and Kalamata olives for a refreshing, non-mayo side dish.
Ingredients
Units
Scale
- 1 3/4 pounds small red-skinned potatoes, cut into quarters
- 1 bunch fresh mint, chopped
- 8 oz. feta cheese, crumbled
- 3/4 cup Kalamata olives, pitted and chopped
- 1/4 cup extra-virgin olive oil
- Salt, to taste
Instructions
- Place potatoes and 3 tablespoons of the chopped mint in a large pot of salted water. Bring the water to a boil, then reduce heat and simmer for about 12 minutes, or until the potatoes are tender.
- Drain the potatoes and transfer them to a large bowl.
- Add the crumbled feta cheese, chopped Kalamata olives, and the remaining mint to the bowl with the potatoes.
- Drizzle with extra-virgin olive oil and toss gently to combine.
- Season with salt to taste and serve warm. The salad can also be enjoyed at room temperature.
Notes
This salad is best served warm but is also delicious at room temperature. Don’t skimp on the fresh mint, as it adds a vibrant flavor. Leftovers can be stored in the refrigerator and enjoyed cold. The recipe is adapted from Bon Appetit Magazine.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2
- Sodium: 450
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 25