Tender baby potatoes tossed with cherry tomatoes, Kalamata olives, red onions, and crumbled feta cheese, coated in a zesty olive oil and lemon dressing, garnished with fresh parsley.

Mediterranean Potato Salad Recipe

Portions:10
Total time 40 minuten
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Ingrediënten

  • 4 pounds small new potatoes or fingerling potatoes scrubbed clean
  • Salted water 1 1/2 teaspoons salt for every quart of water for cooking the potatoes
  • 1 pound of fresh tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans)
  • 3 large roasted red bell peppers* core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
  • ¾ cup minced red onion
  • 1 cup minced pitted Kalamata and green olives (mini-chopper works well for this)
  • A large handful of fresh Italian parsley leaves roughly chopped
  • A large handful of fresh baby arugula leaves

DRESSING:

  • 2 Tbsp whole grain mustard
  • ⅓ cup red wine vinegar
  • 1 teaspoon dried tarragon or herbes de provence
  • ½ teaspoon salt
  • ⅓ cup olive oil

Instructies

  • Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes.
  • Add salt (1 1/2 teaspoons for every quart of water used).
  • Bring to a simmer on high heat, then reduce heat to maintain a simmer.
  • Cook for 10 to 15 (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife.
  • Check frequently for doneness.
  • Once done, drain and place potatoes on a sheet pan to cool.
  • Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)
  • Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt).
  • Add the green beans.
  • Blanch for 4 to 5, more or less depending on the age and toughness of the beans.
  • Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
  • Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette.
  • Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.
  • Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces.
  • Place in a large bowl.
  • Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives.
  • Toss with the vinaigrette.
  • Let marinate until ready to serve.
  • Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.
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Recipe Category Salad
Country Mediterranean
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