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Mediterranean Potato Salad

Mediterranean Potato Salad

Potatoes USA
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6
Calories 420 kcal

Ingredients
 

  • 2 Pounds Alsum yellow potatoes, peeled and halved
  • 2 Garlic cloves, roughly crushed
  • 1/2 Lemon
  • 1 Teaspoon Kosher salt
  • 1 Tablespoon Red wine vinegar
  • 1/4 Cup Alsum red onion, thinly sliced
  • 1/4 Cup Fresh parsley, chopped
  • 1/2 Cup Roasted red peppers, sliced
  • 1/2 Cup Olives, halved
  • 3 Tablespoons Capers, drained
  • 2/3 Cup Cherry tomatoes, halved
  • 1 Cup Fresh mozzarella, halved
  • 1/4 Cup Fresh basil, torn
  • 2 Teaspoons Dried oregano

Instructions

  • Add the potatoes to a large pot and cover them with cold water, ensuring it extends about an inch above the potatoes.
  • Add the crushed garlic cloves, lemon half, and salt.
  • 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.
  • 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.
  • Allow the potatoes to cool slightly.
  • In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
  • Slowly stream in the olive oil while whisking continuously until emulsified.Taste and adjust seasoning as needed. If desired, add Calabrian chili flakes, Aleppo pepper, or honey.
  • Thinly slice the red onion and rinse under cold water to mellow its sharpness.
  • Chop the parsley, tear the basil, halve the cherry tomatoes and mozzarella, slice the roasted red peppers, and drain the capers.
  • 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.
  • 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.
  • Serve slightly warm or chilled. Garnish with additional basil, parsley, or a few extra capers if desired. Enjoy!

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 9gFat: 28gCholesterol: 20mgSodium: 630mgPotassium: 750mgFiber: 5gSugar: 2gVitamin C: 10.79mg