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Recipe Detail

Mediterranean-style potato salad

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

A fresh and healthy twist on potato salad traditionally made with mayonnaise, this recipe uses heart-healthy olive oil and a variety of colorful vegetables for a summertime picnic salad everyone will enjoy. Leaving the skins on the potatoes adds fiber and color.


  • 2 pounds red-skinned potatoes cut into 1-inch pieces
  • ½ pound green beans, cleaned and cut into bite-size pieces
  • ¼ cup diced red onion
  • ¼ cup chopped green onions
  • ½ cup diced red bell pepper
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh basil
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper


  1. Cook potatoes in boiling water just until tender, about 10 minutes.
  2. Drain in a colander.
  3. Bring a saucepan of water to a boil, and add the cleaned green beans.
  4. Simmer until crisp/tender, about 5-6 minutes.
  5. Put cooked green beans into a colander and run cold water over the beans to stop cooking.
  6. Transfer potatoes and green beans to a large bowl.
  7. Stir in onions and red bell pepper.
  8. Mix together oil, lemon juice, salt and pepper thoroughly with a fork.
  9. Stir dressing into the vegetables and then add the basil.
  10. Chill at least 4 hours and stir before serving to incorporate flavors.
Nutritional information
Nutrition Facts
Serving Size 1 cup
Amount Per Serving
Calories 174
% Daily Value *
Total Fat 7g
Saturated Fat 1g 5%
Cholesterol 0g 0%
Sodium 298g 12%
Total Carbohydrate 27g 9%
Dietary Fiber 3g 12%
Sugars 2g
Protein 3g
Vitamin A 11%
Vitamin C 59%
Iron 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.