Redskin Potato Salad

This classic dish gets a colorful upgrade with redskin potatoes that add both texture and a pop of vibrant color. Tossed with a tangy dressing and fresh herbs, this potato salad is a comforting and hearty side that complements any main course. It’s a familiar favorite with just enough freshness to keep things interesting.

Course Side Dish

Cuisine Mediterranean

Keyword red skin potatoes

Calories 187kcal

Ingredients

1 pound red skin potatoes
½ c. sun-dried tomatoes in oil
½ c. sliced red onion
1 c. feta cheese crumbled
½ c. pitted Kalamata olives
1 c. cucumber
½ tsp oregano

Dressing

¼ c. olive oil
3 T freshly squeezed lemon juice
1 garlic clove minced
Salt and pepper to taste

Instructions

Rinse the potatoes and slice them into ¼” round pieces, leaving the skin on.
Add to a medium saucepan and cover with cold water. Bring to a boil and cook until tender, checking often so as not to overcook; about 20 minutes.
Drain in a colander.
While the potatoes are cooking, chop sundried tomatoes into pieces.
Peel the cucumbers, remove the seeds, and chop them.
In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Whisk again until set.
Put the potatoes, olives, cucumbers, and onion in a bowl. Pour the mixture over the potatoes and gently toss together. The potatoes should be intact.
Add the feta and kalamata olives on top, and sprinkle with oregano.

Nutrition