Mediterranean Potato Salad
Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
4 C baby yellow potatoes, quartered
1/3 C olive oil
4 TBS red wine vinegar
1 TBS Dijon mustard
2 garlic cloves, chopped
1 lemon, juiced
¼ C parsley, chopped
¼ C dill, chopped
½ tsp sea salt
¼ tsp black pepper
1 TBS Dr. Kellyann's Greek Lemon Chicken Bone Broth powder
½ C red onion, diced
½ small cucumber, diced
½ C cherry tomatoes, halved
⅓ C Kalamata olives, pitted
Directions:
Boil potatoes until tender; you should be able to pierce them easily with a fork (about 15-20 minutes). Drain and allow it to cool.
In the meantime, prepare the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, parsley, dill, sea salt, black pepper, and Dr. Kellyann's Greek Lemon Chicken Bone Broth powder to a jar.
Cover the jar with a lid and shake until everything is mixed. It should form a salad dressing consistency. Add more olive oil if needed.
In a mixing bowl, add cooled potatoes, onion, cucumber, olives, and tomatoes, then coat with dressing.
Toss everything until well coated.
Serve, garnished with extra fresh chopped herbs.
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