Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- Whisk together olive oil, lemon juice, garlic, salt, and pepper in a large bowl.
- Add warm potatoes to the dressing and toss gently.
- Stir in tomatoes, olives, red onion, and parsley.
- Serve at room temperature or chilled.
Notes
- Use waxy potatoes for best texture.
- Add feta cheese for extra flavor if desired.
- Let salad sit 30 minutes before serving for flavors to blend.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg