Mediterranean Potato Salad (No Mayo)

Ingredients and Weight:

• Potatoes (Yukon Gold or Red): 2 lbs (907g)
• Cherry tomatoes: 1 lb (454g)
• Cucumber: 1/2 lb (227g)
• Red onion: 1/4 lb (113g)
• Kalamata olives: 1/2 cup (60g)
• Feta cheese: 1/2 cup (75g)
• Parsley: 1/4 cup (8g)
• Lemon juice: 1/4 cup (60ml)
• Olive oil: 1/4 cup (60ml)
• Salt and pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Boil the potatoes until tender, drain, and dice them into 1/2-inch cubes.
2. Cut the cherry tomatoes in half, the cucumber into 1/4-inch slices, and the red onion into thin slivers.
3. In a large bowl, combine the potatoes, tomatoes, cucumber, onion, olives, and feta cheese.
4. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Garnish with fresh parsley and refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per serving, for 8 people)

• Calories: 250
• Fat: 15g
• Saturated fat: 3g
• Cholesterol: 15mg
• Sodium: 300mg
• Carbohydrates: 30g
• Protein: 10g

Dish Characteristics:

• Mediterranean flavors with fresh, seasonal ingredients
• No mayonnaise for a lighter and healthier taste
• Perfect for a summer party or potluck

User Comments:

• "This potato salad is so refreshing and flavorful! I love the tangy dressing and the combination of vegetables and cheese."
• "I've made this salad several times now, and it's always a hit. It's so easy to make and the flavors are amazing."
• "I'm not usually a fan of potato salad, but this one is an exception. It's light, flavorful, and doesn't have that heavy mayo taste."

Special Precautions and Tips:

• If you don't have Kalamata olives, you can use black olives instead.
• Be careful not to overcook the potatoes, as they will become mushy.
• Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
• To make the salad ahead of time, prepare it up to the point of adding the feta cheese. Refrigerate for up to 2 days, then add the feta cheese and serve.