Mediterranean Potato Salad Recipe

A Super Spice duo of oregano and thyme flavors this light vinaigrette. Be sure to toss the potatoes in the dressing while still warm so that they can absorb more of the aromatic flavor.
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Servings:
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Ingredients
  • 1 pound small red potatoes, quartered
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1 cup halved cherry tomatoes
  • 2 tablespoons drained capers
Directions
PREP
10 mins
COOK
10 mins
1. Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well.

2. Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.

3. Serve immediately or refrigerate until ready to serve.
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Nutrition (per serving)
Calories: 159 Calories
Fat: 7 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 137 Milligrams
Fiber: 3 Grams

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