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 lb (800 g) small red-skinned potatoes, cut into quarters
- 1 bunch fresh mint, chopped
- 8 oz. (225 g) feta cheese, crumbled
- 3/4 cup (180 ml) Kalamata olives, pitted and chopped
- 1/4 cup (60 ml) extra-virgin olive oil
- Salt, to taste
Instructions
- Place potatoes and 3 tbsp 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