Description
A sophisticated twist on a classic potato salad infused with Mediterranean flavors, featuring Yukon Gold potatoes, Kalamata olives, and creamy feta cheese.
Ingredients
Scale
- 2 pounds medium Yukon Gold potatoes, peeled and cubed
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, finely chopped
Instructions
- In a large pot, bring salted water to a boil. Add the cubed Yukon Gold potatoes and cook until fork-tender, about 10-12 minutes. Drain and allow to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until combined and emulsified.
- In a large mixing bowl, gently fold the cooled potatoes and Kalamata olives into the dressing, allowing each piece to be beautifully coated.
- Sprinkle the crumbled feta over the salad, followed by the chopped parsley, mixing delicately to maintain the potato’s texture.
- Allow the salad to sit for at least 30 minutes at room temperature to let the flavors meld beautifully.
Notes
Serve at room temperature for optimal flavor. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg