In this healthy potato salad recipe, a white-wine vinaigrette dresses the potatoes, tomatoes, feta and olives. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium.
- 2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
- ¾ teaspoon salt, divided
- ¼ cup extra-virgin olive oil
- 3 tablespoons white-wine vinegar
- ¼ cup finely chopped shallot
- 1 tablespoon Dijon mustard
- ½ teaspoon ground pepper
- 1 cup halved cherry tomatoes
- ⅓ cup crumbled feta cheese
- ¼ cup quartered Kalamata olives
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
- Step 1
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Serving Size: about 3/4 cup Per Serving: 170 calories; protein 3.5g; carbohydrates 22.5g; dietary fiber 1.7g; sugars 1.4g; fat 7.8g; saturated fat 1.7g; cholesterol 4.4mg; vitamin a iu 213IU; vitamin c 9.4mg; folate 21.1mcg; calcium 48mg; iron 1.1mg; magnesium 30.4mg; potassium 530.2mg; sodium 307.8mg; thiamin 0.1mg. Exchanges:
1 1/2 starch, 1 1/2 fat