Mediterranean Potato Salad Recipe

5 2 3
Mediterranean Potato Salad Recipe
Mediterranean Potato Salad Recipe photo by Taste of Home
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Mediterranean Potato Salad Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 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 12-14 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mediterranean Potato Salad in Simple & Delicious July/August 2007, p16

Nutritional Facts

3/4 cup: 178 calories, 9g fat (2g saturated fat), 6mg cholesterol, 408mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 5g protein.

  • 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
  1. Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 12-14 minutes or until tender, stirring once. Drain; rinse in cold water.
  2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mediterranean Potato Salad in Simple & Delicious July/August 2007, p16

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Reviews forMediterranean Potato Salad

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MY REVIEW
nursespirit User ID: 1770167 94726
Reviewed Jul. 1, 2011

"Great salad for those who enjoy these flavors-keeps well- good leftover. My husband loves it, and he is not a big fan of potato salad."

MY REVIEW
katiecamp User ID: 1753943 148981
Reviewed May. 28, 2009

"THIS salad IS THE BEST. GREAT TO BRING TO PARTIES. EVERYONR JUST ALWAYS LOVES IT!"

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