This Mediterranean Inspired potato salad is a refreshing alternative to traditional potato salad.
This salad starts by swapping the mayo for a light vinaigrette chock-full of deliciousness to coat the potatoes with Mediterranean flavor.
It’s perfect for picnics pot locks, family gatherings, brunch or tailgating.
If you make this potato salad ahead of time, you can allow the vinaigrette time to infuse the potatoes and other ingredients with its delicious Mediterranean flavor.
Try These Non–Traditional Potato Salads
Mediterranean Potato Salad
1 1/2 pounds peewee or little potatoes, purple, red and brown, scrubbed clean and cut in half
1 teaspoons Himalayan salt, divided
1 1/2 cups fresh green beans, trimmed and cut in half
1/4 cup roasted red pepper strips, chopped into bite-size pieces
1⁄4 cup shallots, minced
1/2 cup Kalamata olives, pitted, sliced
1/2 cup parsley leaves, roughly chopped
1/2 cup cherry or grape tomatoes, sliced into halves
Himalayan salt and black pepper to taste
2 tablespoons dijon mustard
1⁄3 cup apple cider vinegar
1⁄3 cup extra virgin olive oil
1 teaspoon fresh thyme leaves
Add the potatoes to a stock pot and cover with water to an inch above the level of potatoes. Add 1 ½ teaspoons salt, cover, and place on the stove top over high heat. Bring to a boil. Once boiling, remove the lid and cook for 5 minutes.
Next add the green beans and boil for another 5 minutes. When done, potatoes should pierce easily with a fork. Check frequently. Drain and spread potatoes and green beans on a baking sheet to cool for approximately 10-15 minutes.
You can speed up cooling by placing them in the refrigerator if you have the space.
While the potatoes and green beans cook, make the vinaigrette.
In a small bowl whisk together the mustard, vinegar, olive oil, thyme, and ½ teaspoon salt. Taste and adjust salt if needed.
In a large bowl toss the red pepper, shallots, olives, parsley, and tomatoes with 1/4 cup of the vinaigrette to start. Add more as you see fit, making sure the vinaigrette coats the salad ingredients well.
Once the potatoes and green beans have cooled to room temperature, add to the bowl and gently toss.
Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving.
Serve as is or with optional toppings. Such as feta or goat cheese crumbles, chopped cooked bacon, chopped fresh herbs such as dill, thyme or chives.
This Mediterranean Potato Salad will pare well with this Greek Grilled Chicken.
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