Aromatic olives and feta combined with a vinaigrette dressing make this extraordinary Mediterranean-style potato salad!
What You Need
Original recipe yields 8 servings
2 lb. fingerling potato es, halved
1 cup loosely packed fresh basil leaves, coarsely chopped
1 cup pitted Kalamata olives
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped sun-dried tomatoes
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
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Let's Make It
Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Cool.
Place potatoes in large bowl. Add all remaining ingredients except dressing; mix lightly.
Add dressing; stir gently.
Make macaroni or potato salad the night before so you're not so rushed after work or on the weekend. Just cover tightly and refrigerate. The flavors will blend while the salad chills.
Store Potatoes in Darkness
Store potatoes away from direct sunlight. Prolonged exposure to light can cause potatoes to develop a green tinge, which tastes bitter and can be toxic if eaten in large quantities. Trim off any green areas before using potatoes.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.