If you’re looking for a vibrant, herbaceous take on potato salad, this Mediterranean Herb Potato Salad is just what you need! It’s a fresh combination of tender potatoes, aromatic herbs, and tangy olives tossed in a flavorful vinaigrette. Light yet packed with flavor, this salad is ideal for warm-weather gatherings or as a quick addition to any meal. It brings a delightful mix of textures and flavors that elevate the classic potato salad to new heights with a Mediterranean twist.
Ingredients
For the Potato Salad:
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- 1/2 cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, thinly sliced (include both white and green parts)
- ½ cup of vibrant, finely chopped Italian parsley leaves, adding a burst of fresh flavor to your dish.
- 1/2 cup fresh dill, chopped
- ½ cup of pitted Kalamata olives, sliced in half to reveal their rich, tangy essence, perfect for enhancing your culinary creation.
For the Vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover them with water. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart. Drain and allow to cool slightly.
- Prepare the Vegetables: While the potatoes are cooking, chop the red onions, green onions, parsley, dill, and olives. Set these aside.
- Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking, creating a smooth, emulsified dressing.
- Assemble the Salad: Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size. Place the potatoes in a large bowl and add the chopped red onions, green onions, parsley, dill, and olives.
- Dress the Salad: Pour the vinaigrette over the salad and toss gently until the potatoes and vegetables are evenly coated.
- Serve or Chill: This salad can be served warm or at room temperature, but for a more intense flavor, let it chill for at least 30 minutes in the refrigerator before serving.
Conclusion
This Mediterranean Herb Potato Salad is a refreshing and flavorful addition to any meal, offering a perfect balance of earthy potatoes, tangy olives, and fresh herbs. Whether enjoyed warm or cold, this dish brings a delightful Mediterranean flavor to your table. Enjoy it as a healthy side dish or as a light, satisfying main course, especially during the summer!
Mediterranean Herb Potato Salad
This Mediterranean Herb Potato Salad is arefreshing twist on the classic, featuring tender potatoes tossed with freshherbs, savory olives, and a zesty vinaigrette. This light yet satisfying dishis perfect as a side for grilled meats or a stand-alone vegetarian dish.
Ingredients
For the Potato Salad:
- 3 pounds small yellow potatoes scrubbed
- 1 tablespoon salt
- 1/2 cup chopped red onions or shallots about 1 small red onion
- 3 green onions thinly sliced (include both white and green parts)
- ½ cup of vibrant finely chopped Italian parsley leaves, adding a burst of fresh flavor to your dish.
- 1/2 cup fresh dill chopped
- ½ cup of pitted Kalamata olives sliced in half to reveal their rich, tangy essence, perfect for enhancing your culinary creation.
For the Vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 garlic cloves minced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover them with water. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart. Drain and allow to cool slightly.
- Prepare the Vegetables: While the potatoes are cooking, chop the red onions, green onions, parsley, dill, and olives. Set these aside.
- Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking, creating a smooth, emulsified dressing.
- Assemble the Salad: Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size. Place the potatoes in a large bowl and add the chopped red onions, green onions, parsley, dill, and olives.
- Dress the Salad: Pour the vinaigrette over the salad and toss gently until the potatoes and vegetables are evenly coated.
- Serve or Chill: This salad can be served warm or at room temperature, but for a more intense flavor, let it chill for at least 30 minutes in the refrigerator before serving.