Healthy and Tasty Mediterranean Potato Salad


Healthy and Tasty Mediterranean Potato Salad

Chef Robin Asbell makes a delicious Mediterranean salad using potatoes in her recipe for an easy Monday Night Meal. Potatoes take a trip to the Mediterranean, and join a medley of vegetables in a tangy vinaigrette.

Recipe- Serves 6

Mediterranean Potato Salad

  • 2 pounds yukon gold potatoes
  • 2 ribs celery, chopped
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 cup grape tomatoes, halved
  • 2 cups fresh spinach, chopped
  • 1 15 ounce can chickpeas, drained
  • 1/4 cup sliced kalamata olives
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 4 ounces feta cheese (optional)


  • Boil the potatoes whole, until tender when pierced with a paring knife. Transfer to a large bowl and let cool.
  • When cooled, cut the potatoes in 1/2 inch cubes. Place in a large bowl and add the celery, zucchini, tomatoes, spinach, chickpeas and olives to the bowl. Reserve.
  • In a cup, use a fork to mix the balsamic vinegar, Dijon mustard, sugar, thyme and salt. Stir in the olive oil, and when well-combined, pour over the potato mixture. Stir to coat. Serve topped with crumbled feta, if desired.

Serve immediately, or refrigerate, tightly covered, for up to 4 days.

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