Description
A vibrant, herbaceous Mediterranean salad with tender yellow potatoes, briny kalamata olives, sharp feta, and a bright herb vinaigrette. Perfect as a light main or refreshing side, it combines tangy, salty, and fresh flavors with a mix of textures for a versatile summer dish.
Ingredients
2 pounds baby yellow potatoes, scrubbed and halved
1 cup pitted kalamata olives (hand-pitted, if possible)
1 cup feta cheese, crumbled
1 small red onion, thinly sliced (white part only)
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh dill, finely chopped
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar (non-alcoholic substitute for red wine vinegar)
2 teaspoons lemon juice (fresh-squeezed)
1 teaspoon Dijon mustard
Salt and black pepper to taste
Optional: 1/2 cup sun-dried tomatoes, chopped (oil-free)
Instructions
Boil potatoes in salted water until tender (10-12 minutes). Drain and let cool.
In a bowl, whisk olive oil, vinegar, lemon juice, mustard, 1/2 the parsley, and 1/2 the dill.
Toss cooled potatoes, olives, red onion, and sun-dried tomatoes (if using) with the vinaigrette.
Fold in feta and remaining herbs. Season with salt and pepper.
Chill for 20-30 minutes before serving. Garnish with additional herbs or a drizzle of oil.
Notes
Substitute balsamic vinegar for red wine vinegar to meet non-alcoholic requirements.
Optional sun-dried tomatoes add chewy umami; omit if unavailable.
Use whole-milk feta for bold flavor.
Chilling enhances flavor melding and texture contrast.