Mediterranean Potato Salad
This potato salad is dairy-free, vegan, and naturally gluten-free. A lighter version of traditional potato salad, which is perfect to enjoy during the warm summer months. Serve at your next barbecue or gathering!
Substitutes:
- No red onion? Use a shallot or a couple of spring onions instead.
- No lemon? Try with lime juice instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
700 g Potatoes
½ Red onion (chopped )
10 g Parsley (chopped )
10 g Dill (chopped )
5 tbsp extra virgin olive oil
½ Lemon (juiced)
1 tbsp Dijon mustard
1 tbsp Oregano
70 g Green olives (pitted )
Salt & pepper
Recipe:
- Cook the potatoes: Cut the potatoes into 0.5 cm thick slices. Place them in a saucepan and cover with water. Season with salt. Place over medium heat, bring to a boil, then simmer for 10 minutes, or until tender. Be careful not to overcook the potatoes to avoid them breaking too much. Drain and allow them to cool slightly.
- Make the vinaigrette: In a large mixing bowl, mix together the mustard and lemon juice. Add the olive oil a little at a time, stirring until smooth and emulsified. Add the red onion and oregano, then mix and season to taste with salt and pepper.
- Finish the salad: When the potatoes are cooked, add them to the bowl with the vinaigrette along with the parsley, dill and green olives. Gently mix until well coated.
- Serve: Taste and adjust the seasonings. Serve warm or at room temperature.
How to store
Cover and store in the fridge for up to 3 days. Allow the potato salad to come to room temperature before serving.
