Mediterranean Potato Salad

Submitted by Susan Burke March

A fresh and colorful potato salad made with tender potatoes, roasted red peppers, olives, tomatoes, mozzarella, capers, and herbs, all tossed in a bright Mediterranean vinaigrette for a flavorful, mayo-free side dish.

Total Time        40 Mins

Prep Time         20 Mins

Cook Time       20 Mins

Servings            Serves 6-8

Ingredients

• 2 pounds (907 grams) Petite Yellow Potatoes, peeled and halved

• 2 Garlic Cloves (10 grams), roughly crushed

• ½ Lemon

• 1 teaspoon (6 grams) Kosher Salt

• 1 tablespoon (15 grams) Red Wine Vinegar

• ¼ cup (40 grams) Red Onion, thinly sliced

• ¼ cup (15 grams) Fresh Parsley, chopped

• ½ cup (75 grams) Roasted Red Peppers, sliced

• ½ cup (70 grams) Olives, halved

• 3 tablespoon (25 grams) Capers, drained

• 2/3 cup (100 grams) Cherry Tomatoes, halved

• 1 cup (170 grams) Fresh Mozzarella Pearls, halved

• ¼ cup (10 grams) Fresh Basil, torn

• 2 teaspoon (2 grams) Dried Oregano

Mediterranean Vinaigrette

• ½ cup (120 grams) Extra Virgin Olive Oil

• 3 tablespoon (45 grams) Red Wine Vinegar

• 2 tablespoon (30 grams) Fresh Lemon Juice

• 2 teaspoon (10 grams) Dijon Mustard

• 2 Garlic Cloves (8 grams), finely grated

• 1 teaspoon (4 grams) Dried Oregano

• ½ teaspoon (2 grams) Kosher Salt, plus more to taste

• ¼ teaspoon (1 gram) Black Pepper

• Optional: Pinch Calabrian Chili Flakes or Aleppo Pepper

• Optional: 1 teaspoon (5 grams) Honey

Preparation Preparing the Potatoes

1. Add the potatoes to a large pot and cover them with cold water, ensuring it extends about an inch above the potatoes.

2. Add the crushed garlic cloves, lemon half, and salt.

3. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork tender.

4. Drain the potatoes and spread them onto a sheet pan or large platter. While they’re still warm, drizzle them with 1 tablespoon red wine vinegar and gently toss. Warm potatoes absorb flavor better, resulting in a more flavorful finished salad.

5. Allow the potatoes to cool slightly.

Preparing the Vinaigrette 

1. In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.

2. Slowly stream in the olive oil while whisking continuously until emulsified.

3. Taste and adjust seasoning as needed. If desired, add Calabrian chili flakes, Aleppo pepper, or honey.

Preparing the Potato Salad 

1.  Thinly slice the red onion and rinse under cold water to mellow its sharpness.

2. Chop the parsley, tear the basil, halve the cherry tomatoes and mozzarella, slice the roasted red peppers, and drain the capers.

3. Add the potatoes, red onion, parsley, roasted red peppers, olives, capers, cherry tomatoes, mozzarella, basil, and dried oregano to a large mixing bowl. Stir the chopped parsley and basil into the vinaigrette, then pour approximately 3/4 cup of the dressing over the salad. Gently fold until evenly coated.

4. Let the salad rest for 15-20 minutes before serving to allow the flavors to meld. Taste and adjust with additional dressing, salt, pepper, or lemon juice as needed.

5. Serve slightly warm or chilled. Garnish with additional basil, parsley, or a few extra capers if desired. Enjoy!

Nutrition Facts Per Serving Calories 420 Fat 28g Sodium 630mg Cholesterol 20mg Vitamin C 10.79mg Carbohydrates 32g Fiber 5g Protein 9g Potassium 750mg Sugar 2gSource – Potatoes USA