Mediterranean Potato Salad with Olive Oil

This Mediterranean Potato Salad is a culinary delight, made even better with Il Fusti Chef’s Blend Olive Oil. This premium oil adds a smooth, silky texture and a well-balanced, earthy taste. Perfect for a quick and delicious meal, this potato salad is sure to impress.

Ingredients

• 2 pounds small yellow or russet potatoes
• 1 tablespoon salt
• ¼ cup chopped red onions
• ¼ cup chopped kalamata olives
• ¼ cup chopped parsley
• ¼ cup chopped fresh cilantro
• 2-3 green onions thinly sliced

Dressing:

• ⅓ cup fresh lemon juice
• ¼ cup Il Fusti Chef’s Blend Olive Oil. 
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
2. When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
3. To make the dressing, whisk together the lemon juice, Il Fusti Chef’s Blend Olive Oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
4. Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

This recipe was adapted and directly sourced from FeelGoodFoodie.net