Print Options

Back to Mediterranean Potato Salad >

Include these items:

Select reviews >

Taste of Home Logo

Mediterranean Potato Salad

 Mediterranean Potato Salad
Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
10 ServingsPrep: 25 min. + standing

Ingredients

  • 2 pounds small red potatoes, cut into 1/4-inch slices
  • 3 cups water
  • 1 small red onion, thinly sliced and separated into rings
  • 1/2 cup pitted Greek olives
  • 1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
  • 1/2 cup minced fresh parsley
  • 1/3 cup pine nuts, toasted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sun-dried tomato salad dressing
  • 1 package (4 ounces) crumbled tomato and basil feta cheese

Directions

  • Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and
  • microwave on high for 10-15 minutes or until tender, stirring once.
  • Drain; rinse in cold water.
  • In a large bowl, combine the potatoes, onion, olives, tomatoes,
  • parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to
  • coat.
  • Let stand at room temperature for 1 hour before serving. Sprinkle
  • with feta cheese. Refrigerate leftovers. Yield: 10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 178 calories, 9 g fat (2 g saturated fat), 6 mg cholesterol, 408 mg sodium,

2 of 2

Mediterranean Potato Salad (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 5 g protein.