Imagine a vibrant, sun-kissed potato salad that breaks free from traditional mayo-laden recipes and whisks you away to the Mediterranean coast with every single bite. This Moosewood Mediterranean Potato Salad is not just a side dish—it's a culinary journey that promises to elevate your dining experience from ordinary to extraordinary. Packed with bold flavors, fresh ingredients, and a zesty dressing that dances on your palate, this recipe is about to become your new summer obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 2 pounds potatoes, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Wash and scrub the potatoes thoroughly, removing any dirt or blemishes. Cut the potatoes into uniform 1-inch cubes to ensure even cooking.
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the potatoes to a boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test with a fork for doneness - the potatoes should be easily pierced but still hold their shape.
- Drain the potatoes in a colander and let them cool for 10-15 minutes at room temperature. Spread them out to help cooling and prevent overcooking.
- While potatoes are cooling, prepare the other ingredients: slice kalamata olives, halve cherry tomatoes, finely chop red onion, and chop fresh basil leaves.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and freshly ground black pepper to create the dressing.
- In a large mixing bowl, gently combine cooled potatoes, olives, tomatoes, red onion, and basil.
- Pour the prepared dressing over the potato mixture and toss gently to coat all ingredients evenly without breaking the potato pieces.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together. This resting time enhances the overall taste profile.
- Before serving, taste and adjust seasoning if needed. Garnish with additional fresh basil leaves for extra aroma and visual appeal.
Tips
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor retention.
- Always start potatoes in cold water to ensure even cooking and prevent uneven texture.
- Let potatoes cool completely before mixing to prevent them from becoming mushy.
- Use high-quality extra virgin olive oil and fresh red wine vinegar for the most authentic Mediterranean taste.
- For extra depth, consider adding crumbled feta cheese or toasted pine nuts as optional garnishes.
- This salad tastes even better the next day, so don't hesitate to make it in advance.
- Serve at room temperature to maximize the flavor profile of the herbs and dressing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
