Mediterranean Potato Salad
Mediterranean Potato Salad
Fresh oregano, fresh thyme, black olives, and plenty of garlic give this potato salad its distinctive Mediterranean vibe. An easy side for fish, shrimp, or even lamb, this simple salad keeps in the fridge for up to week, but it won’t be around for that long.
Ingredients
- 1.5 pounds New Baby Red potatoes, scrubbed & rinsed
- 1 teaspoon salt
- ¼ cup olive oil
- 3 cloves garlic
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- ½ cup olives (Greek, or cheese stuffed)
Instructions
- Place whole potatoes in 4 quarts of water with 1 tablespoons salt & 2 cloves split garlic.
- Bring to a boil and boil for 10 minutes.
- Drain well, cool slightly and cut potatoes in ½.
- Toss with olive oil, garlic & fresh herbs.
- Stir in olives.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Variations
Using feta or blue cheese stuffed olives adds another dimension of flavor.
Time: 30 minutes
Servings: 6
