Mediterranean Potato Salad

With Mustardy Oregano Vinaigrette

Serves 6



4 Cups cooked new potatoes diced into ½ inch cubes
2 boiled eggs, chopped
3 small celery stalks, chopped
½ medium jalapeño chopped finely
1 C Mediterranean olive medley, sliced (I used green and Kalamata olives)
2 stalks green onions sliced
¼ C flat leaf parsley, chopped


1/3 C olive oil (adjust to taste)
1/3 C apple cider vinegar (adjust to taste)
2 T yellow mustard
1 very large garlic clove grated
¼ t dried oregano
¼ t dried thyme
Dash turmeric powder
Salt and pepper to taste


  • Combine all ingredients from potatoes to parsley, toss. Combine the dressing ingredients from the oil to the salt and pepper. Toss with the salad, chill. Serve room temperature or cold.

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