Description
A fresh and healthy Mediterranean potato salad that’s dairy-free and packed with flavor. Perfect for picnics, barbecues, or a light lunch.
Ingredients
- 500g baby potatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, combine the cucumber, red onion, cherry tomatoes, and olives.
- Add the cooled potatoes to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add 1 tbsp capers.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean