Mediterranean Potato Salad

3 lbs of red and purple potatoes
1 medium yellow onion
1 Tbs Extra Virgin olive oil for sauteing
1/2 cup of minced fresh parsley
1/4 cup of minced fresh mint
1/4 cup lemon juice
1/4 cup of Extra Virgin olive oil
Salt and Pepper to taste
1/2 tsp of citric acid (optional)

Clean all potatoes and place in a large stockpot. Cover the potatoes with water, bring to a boil, and cook until a fork inserted into the potato goes to the middle with minimal effort

While the potatoes are cooking, mince the yellow onion and saute over medium heat with the olive oil. Cook until translucent.

Once potatoes and onion are cooked, cool the ingredients down.

Once cool, slice the potatoes into bite sized pieces

Combine parsley, mint, lemon juice, olive oil, salt, pepper and citric acid.

Mix the dressing well.

Combine all ingredients, and gently toss to combine.

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