Ingredients
Scale
Salad:
3 lbs. red or Yukon gold potatoes (8–10 potatoes), cubed
6 eggs, hard-boiled & chopped
½ cup Kalamata olives, chopped
½ cup feta cheese, crumbled
¼ cup chives or herbs (parsley, mint, or basil)
½ tsp kosher salt (for boiling potatoes)
Dressing:
½ cup mayonnaise
2 tbsp Dijon mustard
¼ cup fresh lemon juice (1–2 lemons)
1 tsp garlic powder
1 tsp onion powder
¼ tsp kosher salt
¼ tsp pepper
Instructions
Cook Potatoes: Cube and boil in salted water for 8–10 mins. Drain & cool 30 mins.
Boil Eggs: Boil, chill in ice water, peel, and chop.
Make Dressing: Whisk together mayo, mustard, lemon juice, and seasonings.
Assemble Salad: In a large bowl, layer potatoes and eggs with dressing, mixing gently. Add olives, feta, and herbs. Garnish with lemon juice and extra herbs.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 205
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g