Landscape shot of Mediterranean Potato Salad
Print Recipe
4.8 from 30 votes

Mediterranean Potato Salad

Olives, sundried tomatoes, lemon juice, feta and a ton of herbs. This Mediterranean Potato Salad has it all.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 people
Calories: 419kcal
Author: Dannii

Ingredients

  • 700 g Mini potatoes (red, white or mixed), cut in half
  • 0.5 cup Pitted kalamata or other brined olives, roughly chopped
  • 0.25 cup Sundried tomatoes, soaked in warm water and cut into strips
  • 0.5 Red onion, thinly sliced
  • 30 ml Extra virgin olive oil
  • 3 tbsp Lemon juice
  • 1 tbsp Anchovy paste (optional)
  • 1 tsp Garlic, finely minced
  • Salt and pepper to taste
  • 0.25 cup Fresh basil leaves, coarsely chopped
  • 0.25 cup Fresh mint leaves, coarsely chopped
  • 60 g Light feta cheese, crumbled

Instructions

  • Boil potatoes in salted water until tender when pierced with a fork. Drain well.
  • While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic. Season to taste (little salt will be needed, if at all).
  • Immediately before serving, stir in chopped basil and mint and toss and crumble the feta on top.

Nutrition

Serving: 1portion | Calories: 419kcal | Carbohydrates: 61g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 1151mg | Fiber: 5g | Sugar: 7g | Vitamin C: 78.4mg | Calcium: 80mg | Iron: 2.3mg