A Healthy, Mediterranean No-Mayo Potato Salad

Mediterranean No-Mayo Potato Salad-serves 6-8

Olive oil, lemon and herbs mingle together to create this hearty, savory salad that's delicious and perfect for outdoor gatherings!

INGREDIENTS:

  • 1 lb organic Yukon gold potatoes *leave skin on for more nutrients

  • ½ red onion, sliced

  • ½ cup feta cheese. cubed or crumbled

  • 4 tbsp Castelvetrano olives, chopped

  • 1 tbsp fresh mint, chopped

For the Greek dressing

  • 2 tbsp extra virgin olive oil

  • 2 tbsp raw apple cider vinegar or red wine vinegar

  • 2 tsp fresh lemon juice

  • 1 clove garlic, minced

  • 1/2 tsp dried oregano

  • salt and pepper

INSTRUCTIONS:

1.   Add all the potatoes (no need to peel them) to a pan of water, bring to the boil, reduce the heat and simmer until the potatoes are cooked but not too soft. Drain and rinse under cold water. Set aside to cool.

2.  Meanwhile, make the dressing by adding all ingredients to a glass jar with lid, and shake to combine.

3. Take the cooled potatoes and cut into bite size chunks. Add sliced onions and then pour over dressing. Toss in the feta, chopped mint and olives, and season to taste with salt and pepper. Refrigerate for at least an hour and serve cold.

Ben Cobb