Mediterranean Potato Salad

I don’t consider myself a mayo-phone (it is eggs and oil after all) but I’ve never been a fan of the standard potato salad drenched in mayonnaise, also known as salads that make you forget you are even eating a potato.
That’s why I love a potato salad recipe that doesn’t call for mayo.

Enters this incredible Mediterranean Potato Salad.
The potatoes are dressed in a simple French-style mustard vinaigrette, which is poured over them when they’re still warm; so it gets absorbed.
Then you add onions, black olives, sun-dried tomatoes, capers, and a handful of chopped fresh parsley to create the most succulent and flavorful potato salad there is.
It’s fresh, zingy, healthy, tasty and packed with Mediterranean flavors. It’s also surprisingly simple and quick to make.
Not to mention that this recipe is diet friendly too. It’s vegan, egg-free, dairy-free, and gluten-free for all to enjoy.

Prep this one in advance and hold it overnight in the refrigerator. This will allow for the flavors to develop.
I ‘m sure it will become your go-to picnic or potluck recipe, as well as a standard side dish at your dinner table.

Mediterranean Potato Salad                                                                                                                  Print this recipe!

Ingredients
Serves 6 as a side

1 lb / 453 gr potatoes (I used small red potatoes), cut into bite size pieces
1 small red onion, minced
¼ cup black olives (preferably Kalamata), pitted
¼ cup sun-dried tomatoes packed in oil, drained and sliced thin
2 tablespoons capers
1 tablespoon chopped fresh parsley
Juice of 1 lemon
4 tablespoons olive oil
1 teaspoon mustard (I used Dijon mustard)
1 teaspoon salt
Ground black pepper to taste

Directions

Place potatoes in a pot of salted water, bring to a boil, lower to a simmer and cook until fork tender but still firm. Drain and transfer to a large bowl.
While the potatoes are cooking, in a small bowl combine lemon juice and mustard. Whisk in the olive oil until smooth. Add salt and pepper and set aside.
Pour dressing over warm potatoes and gently toss until the potatoes are coated and begin absorbing the dressing. Set aside a couple of minutes then toss again.
Add the onion, olives, sun-dried tomatoes, capers, and parsley. Gently stir to combine.
Take a taste and adjust seasoning as needed.
Serve chilled!

Nutrition facts

One serving yields 217 calories, 15 grams of fat, 19 grams of carbs, and 4 grams of protein.