Mediterranean Potato Salad
Ingredients
2 lb baby gold potatoes
1 pint cherry tomatoes
1/2 small red onion, thinly sliced
3/4 cup Kalamata olives, halved
1/2 cup feta, crumbled
1/3 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Optional: 1 tsp Aleppo pepper or red pepper flakes
Lemon–Herb Vinaigrette
1/4 cup extra‑virgin olive oil
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp honey (or to taste)
1 large garlic clove, finely minced
1 tsp dried oregano
3/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper
Optional: 1/4 tsp sumac for citrusy tang
Instructions
Cook potatoes
Place potatoes in a pot, cover with cold salted water by 1 inch. Boil until just tender when pierced, 12–15 minutes (smaller ones sooner).
Drain and let steam‑dry 5 minutes. While warm, halve (leave tiny ones whole).
Make vinaigrette
Whisk olive oil, lemon juice, vinegar, Dijon, honey, garlic, oregano, salt, pepper, and optional sumac until emulsified.
Marinate potatoes
While potatoes are warm, toss with 2/3 of the vinaigrette in a large bowl. Let sit 10 minutes to absorb flavor.
Build the salad
Add tomatoes, red onion, olives, parsley, and mint. Toss gently with remaining vinaigrette. Adjust salt, pepper, and lemon to taste.
Finish
Fold in most of the feta. Plate and sprinkle the rest on top with Aleppo pepper if using. Serve slightly warm or at cool room temp.
Make‑ahead
Boil and halve potatoes up to 24 hours ahead; keep chilled. Toss with vinaigrette 30 minutes before serving and finish with herbs/feta.
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@Dunkin’ could you please offer unsweetened almond or oat milk? The current options are so sweet they overpower the coffee—almost undrinkable. For anyone who needs a milk alternative and avoiding sugar… what are we supposed to do? 😭
@Dunkin’ could you please offer unsweetened almond or oat milk? The current options are so sweet they overpower the coffee—almost undrinkable. For anyone avoiding sugar… what are we supposed to do?