Ditch the mayo-based potato salad and whip up a batch of this light and summery version instead.

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Ingredients

Directions

  • Put potatoes in a large pot of salted water (enough to cover) and bring to a boil. Once boiling, reduce heat to medium simmer and cook until just tender, 25 to 30 minutes. Drain and let cool.

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  • When potatoes are cool, quarter and cut into 1/2-inch-thick slices.

  • In a mixing bowl, combine potatoes with remaining ingredients and toss well. Chill and serve.

Tips

Recipe provided by Yalla Mediterranean in CaliforniaPhoto credit: Yalla Mediterranean

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