PREP TIME: 20 mins | COOK TIME: 40 mins | TOTAL TIME: 60 mins | SERVINGS: 10 to 12
This delicious Mediterranean Potato Salad is a great potluck or picnic option. Feel free to make this ahead and simply keep it in the fridge for a few days. I like to store this salad in the fridge and enjoy it the next day as everything gets marinated in vinaigrette to ensure a flavor-infused salad!
Ingredients
3/4 c. red onion, minced
4 lbs small new potatoes or fingerling potatoes, scrubbed clean
3 large roasted red bell peppers, core removed, flesh cut into 2 x 1/4” strips (about 2 c., or a 16 oz. jar, drained)
1 lb fresh, tender green beans, trimmed and cut into 1” pieces (4 c. prepped green beans)
1 c. kalamata and green olives, pitted and minced (mini-chopper works well for this)
Salted water (1 1/2 tsp salt to every quart of water) for cooking the potatoes
A large handful of fresh baby arugula leaves
A large handful of fresh Italian parsley leaves, roughly chopped
Dressing:
1 teaspoon dried tarragon (or herbes de provence)
1/3 cup red wine vinegar
2 tablespoons whole-grain mustard
1/3 cup extra virgin olive oil
1/2 teaspoon kosher salt
How to make Mediterranean Potato Salad
Step 1: In a large pot, place the whole potatoes. Pour in the water to about an inch above the level of the potatoes. Sprinkle with salt (for every quart of water used, add 1 1/2 tsp of salt). Bring the water to a simmer over high heat, then decrease the heat to maintain a simmer.
Step 2: Simmer for about 10-15 minutes until the potatoes are easily pierced using a fork or sharp knife.
Step 3: Drain the potatoes. On a sheet pan, place the potatoes and let them cool to room temperature. Place in the fridge to speed up the cooling process.
Step 4: In another pot with boiling salted water, place the green beans. Note that for every 2 quarts of water, add 1 tbsp salt. Blanch the beans for about 4-5 minutes until you reached your desired doneness. Then, drain the beans and place them in a bowl of ice water.
Step 5: To make the Vinaigrette, whisk the mustard, vinegar, tarragon, salt, and olive oil in a bowl until blended.
Step 6: Cut the cooled potatoes into about 3/4 to 1-inch bite-sized pieces. In a large bowl, place the pieces of potato. Add the green beans along with the strips of roasted peppers, red onion, and olives. Add the vinaigrette and toss well. Marinate until ready to serve.
Step 7: Add the parsley and arugula to the bowl once the salad is ready to serve. Toss well. Feel free to make this in advance and just store it in the fridge for a couple of days.
NUTRITION FACTS (PER SERVING):
CALORIES 248, FAT 10g, CARBS 38g, PROTEIN 5g
Ingredients
- 3/4 c. red onion, minced
- 4 lbs small new potatoes or fingerling potatoes, scrubbed clean
- 3 large roasted red bell peppers, core removed, flesh cut into 2 x 1/4” strips (about 2 c., or a 16 oz. jar, drained)
- 1 lb fresh, tender green beans, trimmed and cut into 1” pieces (4 c. prepped green beans)
- 1 c. kalamata and green olives, pitted and minced (mini-chopper works well for this)
- Salted water (1 1/2 tsp salt to every quart of water) for cooking the potatoes
- A large handful of fresh baby arugula leaves
- A large handful of fresh Italian parsley leaves, roughly chopped
- Dressing:
- 1 teaspoon dried tarragon (or herbes de provence)
- 1/3 cup red wine vinegar
- 2 tablespoons whole-grain mustard
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
Step 1: In a large pot, place the whole potatoes. Pour in the water to about an inch above the level of the potatoes. Sprinkle with salt (for every quart of water used, add 1 1/2 tsp of salt). Bring the water to a simmer over high heat, then decrease the heat to maintain a simmer.
Step 2: Simmer for about 10-15 minutes until the potatoes are easily pierced using a fork or sharp knife.
Step 3: Drain the potatoes. On a sheet pan, place the potatoes and let them cool to room temperature. Place in the fridge to speed up the cooling process.
Step 4: In another pot with boiling salted water, place the green beans. Note that for every 2 quarts of water, add 1 tbsp salt. Blanch the beans for about 4-5 minutes until you reached your desired doneness. Then, drain the beans and place them in a bowl of ice water.
Step 5: To make the Vinaigrette, whisk the mustard, vinegar, tarragon, salt, and olive oil in a bowl until blended.
Step 6: Cut the cooled potatoes into about 3/4 to 1-inch bite-sized pieces. In a large bowl, place the pieces of potato. Add the green beans along with the strips of roasted peppers, red onion, and olives. Add the vinaigrette and toss well. Marinate until ready to serve.
Step 7: Add the parsley and arugula to the bowl once the salad is ready to serve. Toss well. Feel free to make this in advance and just store it in the fridge for a couple of days.
