Potato Olive Salad is a delightful dish that brings together the comforting qualities of potatoes and the briny, robust flavors of olives. This Mediterranean potato salad is not only vibrant and fresh but also incredibly versatile, making it perfect for any occasion.
Ingredients
Scale:
2 pounds baby potatoes
1 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 cup feta cheese, crumbled (optional for a vegan version)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey (or maple syrup for vegan version)
Salt and pepper to taste
Instructions
Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, cut them into halves or quarters, depending on their size.
In a large mixing bowl, combine the halved potatoes, Kalamata olives, cherry tomatoes, red onion, parsley, and basil. If you're using feta cheese, add it at this stage.
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. This will create a tangy vinaigrette for salads.
Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. This can also be served warm or at room temperature.
