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Light Mediterranean Potato Salad

Prep Time 15 minutes
Cook Time 20 minutes
Servings 8

Ingredients

For the salad

  • 1 bag baby potatoes
  • 1 cup cucumber, diced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup halved Kalamata olives
  • ½ cup capers
  • ½ small red onion, diced
  • 2 tablespoons green onion, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons parsley. chopped

For the dressing

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper

Preparation

  1. 1. Boil the potatoes for about 20 minutes, until just fork-tender. Drain and cool, then cut into halves (or quarters, if large).

  2. 2. Add in the diced cucumbers, peppers, olives, capers, red onion, green onion, dill and parsley.

  3. 3. Drizzle dressing on top and lightly toss. Taste and add more seasoning, as needed. Serve at room temperature.