On Sunday, I made this Mediterranean potato salad to go with the pulled pork sandwich I made for lunch. I found the potato salad recipe online and it caught my attention because it consists of artichokes and black olives, ingredients that I don’t normally see in a potato salad. I decided to make it because artichokes and olives are both my favorites. I was not disappointed. The boiled potatoes were dressed with a mixture of lemon juice, Dijon mustard, extra-virgin olive oil, garlic, oregano, red pepper flakes, salt and pepper. They were tender and creamy with a bit of tanginess to it. I can’t get enough of this tasty potato salad; I have been eating it for lunch at work for two days now. It was satisfyingly delicious!
Cooking Tips for Perfect Potato Salad
To achieve the best texture for your Mediterranean potato salad, choose the right type of potatoes. Waxy potatoes like red or new potatoes hold their shape well and create a creamier texture. Avoid starchy potatoes like russets, as they tend to break down and become mushy. When boiling the potatoes, add them to cold water and bring it to a boil. This helps them cook evenly. Keep an eye on them, as overcooking can lead to a mushy salad. Aim for fork-tender potatoes, usually around 10 to 15 minutes of boiling time. After draining, let them cool slightly before adding the dressing to allow the flavors to meld. For an extra kick, consider roasting the garlic before adding it to the dressing. This simple step enhances the flavor and adds a subtle sweetness. Finally, mix the salad gently to avoid breaking the potatoes apart.
Serving Suggestions and Pairings
This Mediterranean potato salad is incredibly versatile and pairs well with a variety of dishes. It makes a fantastic side for grilled meats, such as chicken or lamb, especially during summer barbecues. If you’re looking for a light meal, serve it alongside a simple arugula salad topped with cherry tomatoes and a balsamic vinaigrette. For a more substantial lunch, try it with a slice of crusty bread and a piece of your favorite cheese. If you want to make it a complete meal, add some protein like chickpeas or grilled shrimp right into the salad. This not only enhances the dish but also adds additional nutrition. If you’re serving guests, consider a buffet-style setup where everyone can help themselves to the salad and other accompaniments. This way, it becomes a centerpiece of the meal, inviting everyone to dig in and enjoy.
Frequently Asked Questions
What can I substitute for the Dijon mustard?
If you don’t have Dijon mustard on hand, you can use whole grain mustard or even a bit of yellow mustard in a pinch. Just keep in mind that the flavor may be slightly different.
How should I store leftover potato salad?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3 to 5 days, but the flavors will continue to develop as it sits.
Can I make this potato salad ahead of time?
Making this salad a day in advance is a great idea. It allows the flavors to meld together beautifully, just remember to add any fresh herbs right before serving for maximum freshness.
What’s a good way to serve this salad?
This Mediterranean potato salad pairs wonderfully with grilled meats or sandwiches. You can serve it chilled or at room temperature, depending on your preference.
What mistakes should I avoid when making potato salad?
One common mistake is overcooking the potatoes, which can lead to a mushy texture. Aim for fork-tender potatoes and make sure to let them cool slightly before adding the dressing.
Mediterranean Potato Salad
Ingredients
- 1/4 cup plain rice vinegar
- Kosher salt
- 3 lbs baby potatoes scrubbed clean
- 1 14 fl oz can artichoke hearts, drained and cut into eights
- 1 cup halved black olives
- 1/2 cup chopped fresh mint
For the dressing:
- 1/4 cup fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic grated or minced
- ½ tsp dried oregano
- 1/2 tsp crushed red pepper flakes
Instructions
- Combine the vinegar and 2 teaspoons of salt in a large bowl. Let sit to dissolve the salt.
- Put the potatoes and 2 tablespoons of salt in a pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes for 10 to 15 minutes, or until you can easily poke through them with a fork.
- Drain the potatoes in a colander and set aside to cool. Cut the potatoes into halves or quarters, depending on the size. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat.
- Gently fold the artichokes, olives, and chopped mint into the potatoes.
- Make the dressing by whisking together the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, oregano, and red pepper flakes.
- Pour some of the dressing into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.
Notes
Nutrition
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