Description
A light and tangy Mediterranean Potato Salad, perfect for summer gatherings. Made without mayo, this dish is fresh, flavorful, and easy to prepare ahead of time.
Ingredients
For the Salad
- 2 pounds baby potatoes (Cut into halves or quarters after boiling.)
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced (Kalamata olives can be used for a brinier flavor.)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (Feel free to swap for more parsley if needed.)
For the Dressing
- 1/4 cup olive oil (Use good quality olive oil.)
- 2 tablespoons red wine vinegar
- to taste Salt and pepper (Adjust according to preference.)
Instructions
Preparation
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before cutting into halves or quarters.
- In a large bowl, combine cherry tomatoes, olives, red onion, parsley, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Add the cooled potatoes to the vegetable mixture and gently toss with the dressing.
- Serve chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to 3 days. The flavors improve on the first day. Avoid reheating if possible as it can soften the tomatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean