Mediterranean Potato Salad
Summer Party Approved!
Lately, my middle sister has been regularly referred to as “the world traveler,” as she is regularly visiting new and exotic places for work. Lucky for her all that travel comes with large numbers of frequent flier miles that she has put to good use by taking a dream vacation to Greece to visit a good friend. Though there’s no trip to Greece in my near future I figured I might as well take a note from my sister’s book and enjoy some fresh Mediterranean flavors that scream summer and help me to imagine life on a island in Greece. Plus a little feta is always a good idea!
This recipe isn’t only good for dreaming of Mediterranean beaches. With summer coming to an end way too quickly, end of the season picnics, BBQs (or cookouts in the south), and house warming parties are in full swing. Living in the south the “cooler” weather is still extremely hot and some typical BBQ side-dishes just can’t handle the heat. No one wants mayo-based potato salad that has been in the sun all afternoon! And so I’ve made this delicious alternative, 1. because it can handle summer weather and tastes great cold, at room temperature, or warm and 2. because it’s so much more fresh and delicious than any potato salad you might grab at the grocery store on your way to a party. Fortunately, this is also a quick and easy recipe that requires minimal cooking time so you can keep cool.
- 1 lb. Dutch baby gold potatoes, cut into bite sized pieces
- 1 small red onion, minced
- 1/4 cup kalamata olives, chopped
- 1/3 cup artichoke hearts, chopped
- 1/4 cup sundried tomatoes, sliced thin
- 2 tablespoons capers
- 2 tablespoons fresh herbs (I used a combo of oregano, parsley, and basil)
- 1/4 feta, crumbled (optional)*
- 1/3 c lemon juice
- 1/2 c extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
1. Add the potatoes to a pot of salted water, on high heat bring to a boil. Once boiling, turn down to a medium heat (just boiling) and cook until fork tender, approximately 10 minutes.
2. While the potatoes are cooking, make the dressing. Add lemon juice and dijon mustard to a small bowl. Whisk in olive oil until smooth and incorporated. Stir in salt and pepper.**
3. Once the potatoes have cooked, drain the water and place potatoes in a large mixing bowl. Stir the dressing and immediately pour it over the potatoes a little at a time so the warm potatoes begin to absorb the dressing, add enough dressing to taste. You will likely not need all of the dressing and can use any leftover for a delicious salad. Continue to mix the potatoes and the dressing for several minutes until most of the dressing has been absorbed.
4. Chop the remainder of the ingredients: onion, olives, artichoke hearts, and sundried tomatoes. Gently stir into the potato mixture. Fold in capers and feta. Add additional salt and pepper to taste.**
*If you plan to pack this potato salad for an outdoor event I would recommend omitting the feta.
**Limit the salt added to the salad before the addition of all of the ingredients as the olives and capers are quite salty.