ZESTY MEDITERRANEAN POTATO SALAD

Zesty Mediterranean Potato Salad image

I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

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Ingredients

4 large Yukon Gold potatoes, peeled and cubed
1-1/2 teaspoons salt, divided
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 medium sweet red pepper, finely chopped
1/2 small red onion, finely chopped
1/3 cup Greek olives, pitted and chopped
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/4 cup loosely packed basil leaves, torn

Steps:

Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.