Mediterranean Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean-inspired potato salad with roasted vegetables, fresh herbs, and a bright lemon mustard vinaigrette. Herbaceous, light, and satisfying as a side or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds fingerling potatoes (halved lengthwise (quartered if large))
- 1 teaspoon salt (divided)
- 3/4 cup chopped red onion
- 5 ounces slender green beans (trimmed and cut in half)
- 2 cups cubed eggplant (1/2-inch chunks)
- 1 small zucchini (cut into thick rounds and quartered)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground pepper (to taste)
- 1/4 cup olive oil
- 1/4 cup fresh parsley (minced)
- 6 large fresh basil leaves (chiffonade)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 406mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 864mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.