Mediterranean Potato Salad
Ingredients
The salad
-
3
pounds
fingerling potatoes, halved lengthwise
-
1
teaspoon
salt, divided
-
¾
cup
chopped red onion
-
5
ounces
slender green beans, trimmed and cut in half
-
2
cups
cubed eggplant, ½-inch chunks
-
1
small
zucchini, cut into thick rounds and quartered
-
2
tablespoons
olive oil
-
1
clove
garlic, minced
The dressing
-
1
tablespoon
Dijon mustard
-
1
tablespoon
freshly squeezed lemon juice
-
1
tablespoon
red wine vinegar
-
¼
teaspoon
dried oregano
-
¼
teaspoon
salt
-
to taste
freshly ground pepper
-
¼
cup
olive oil
-
¼
cup
fresh parsley, minced
-
6
large
fresh basil leaves, chiffonade
Instructions
- Preheat the oven to 375ºF.
- Boil the potatoes in a large pot of salted water until tender, about 15 minutes, then drain.
- Spread the red onion, green beans, eggplant, and zucchini on a baking sheet, drizzle with olive oil, and sprinkle with salt and garlic.
- Roast the vegetables for 15-20 minutes until tender, stirring halfway through.
- In a bowl, whisk together the mustard, lemon juice, vinegar, oregano, salt, pepper, and olive oil to make the dressing.
- Combine the hot potatoes and roasted vegetables in a large bowl, add the dressing, and toss to combine.
- Once cooled slightly, add the parsley and basil.
- Serve at room temperature or chilled.
Nutrition Facts (estimated)
Servings
8
Calories
246
Total fat
11g
Total carbohydrates
35g
Total protein
5g
Sodium
400mg
Cholesterol
0mg
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