A highlight of my week (the highlight perhaps?) during the summer and fall months is to walk up and down our farmers market with my husband and our two girls. Our spunky two year old always wants to carry something so we usually put a single cucumber in a bag and she drags it across the ground as she confidently trail blazes the way ahead, bumping said cucumber to its likely demise. Our five year old carries the cash and grows in smiles and confidence with every exchange. She is always on the hunt for something specific to find (the last three weeks she has been looking for purple cauliflower). I love watching them, but the excitement I get personally is finding the freshest smelling and looking produce possible and dreaming of all the ways we can put it on the table.
Lately, the market tables here in Minnesota are brimming over with fragrant herbs, bright cherry tomatoes, crunchy kirby cucumbers, and smooth red potatoes. Also as of late, I have been craving lemons, salty feta cheese, and olives.
Therefore, this potato salad.
I have nothing against mayonnaise based potato salads but I really wanted something lighter tasting and this fits the bill. It is satiating with hearty red potatoes but the contrast of the crunchy cukes and fresh tomatoes is refreshing. A ton of spinach plays well with the lemon, olives, feta, and a load of fresh herbs.
This is reallllly good y’all. It’ll keep well in the fridge for 3-4 days. Here’s to happy hunting at the market! And to even happier eating afterwords!
Loaded Mediterranean Potato Salad
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10 servings 1x
- Category: Side
- Cuisine: Mediterranean
Description
A mayo free potato salad loaded with fresh herbs and veggies.
Ingredients
- 4 lbs of whole red potatoes, scrubbed, skin on
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1/2 cup fresh lemon juice
- 6 oz baby spinach, chopped
- 1/4 cup kalamata olives, chopped
- 6 kirby or persian cucumbers, sliced in quarters lengthwise then chopped
- 6 oz cherry tomatoes, halved or quartered
- 8 oz feta cheese, crumbled
- 2 shallots, diced
- 1/4 cup olive oil
- Kosher Sea salt
- Black pepper
Instructions
- Place the potatoes in a large stock pot with water to cover. Stir in 2 tablespoons of sea salt and bring to boil. Boil till fork tender but not falling apart, about 15-20 minutes. Drain and set aside to cool. When cool, cut potatoes in quarters or halves based on size of potatoes. Salt the potatoes with 1/2 to 1 teaspoon of kosher sea salt.
- While potatoes cook, prepare the salad. Toss the prepared ingredients together in a large bowl with 3/4 teaspoon kosher sea salt. Toss the potatoes with the salad and serve with freshly cracked black pepper to taste. Serve immediately, or for best results refrigerate for 2 hours before serving.This keeps well in fridge for 3-4 days.
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