I don’t know if it’s my Irish heritage, but potatoes are one of my favorite foods. Nutritionally speaking, potatoes get a bad rap. But they’re not just a starchy food that ends up in the fryer at a fast food joint. If you eat a medium potato with the skin on, you get 45 percent of your recommended daily supply of vitamin C and more potassium than a banana. With its neutral, adaptable flavor, a potato can fit in with just about any kind of meal.
As a member of the Recipe Redux, I’ve been invited to develop a healthy potato salad recipe for the summer barbecue season. My family loves potato salad, but it’s not the healthiest food when it’s laced with mayonnaise. This version is much more nutritious, consisting of a delicious mix of vegetables and a light Greek dressing.
- 2 lbs. red potatoes
- ½ cup Kalamata olives, chopped
- 1 small cucumber, chopped
- 1 red pepper, chopped
- 2 tbs. diced red onion
- 1 cup cherry tomatoes, sliced in half
- 4 leaves of basil for garnish
- 3 tbs. olive oil
- 1 tbs. lemon juice
- 1 tbs. red wine vinegar
- ¼ tsp. dried oregano
- ¼ tsp. onion powder
- ¼ tsp. salt
- ¼ tsp. pepper
- Boil the potatoes until tender but not mushy.
- Prepare the other salad ingredients and stir them together in a large bowl (except the basil).
- Stir together the dressing ingredients to combine well.
- When the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces and add them to the large bowl.
- Pour the dressing onto the potato salad and stir gently. Garnish the salad with chopped fresh basil. Serve warm or at room temperature.
Mediterranean Potato Salad Price Breakdown
This recipe cost me a total of $7.40 to make. It makes 12 servings (2/3 cup each), and the cost per serving is $.62. This is such a great way to enjoy potatoes during the summer!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.