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Red Potatoes with Olive, Feta, and Mint

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  • Author: Natalie McLaury
  • Total Time: 20 minutes
  • Yield: 6 1x


A non-mayo based potato salad with a Mediterranean spin


  • 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


  1. Place potatoes and 3 tbsp mint in a large pot of salted water. Bring water to a boil, reduce heat, and simmer for about 12 minutes, until potatoes are tender. Drain potatoes and transfer to a large bowl.
  2. Set aside 2 tbsp each of mint, cheese, and olives. Add remainder to warm potatoes and carefully mix in oil. Season with salt and pepper before tossing with remaining mint, cheese, and olives. Serve warm.


from Bon Appetit Magazine

  • Prep Time: 5 mins
  • Cook Time: 15 mins
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