MEDITERRANEAN POTATO SALAD

Mediterranean Potato Salad image

Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

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Ingredients

2 pounds small red potatoes, cut into 1/4-inch slices
3 cups water
1 small red onion, thinly sliced and separated into rings
1/2 cup pitted Greek olives
1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
1/2 cup minced fresh parsley
1/3 cup pine nuts, toasted
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sun-dried tomato salad dressing
1 package (4 ounces) crumbled tomato and basil feta cheese

Steps:

Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.