Summer Salad Series: Mediterranean Potato Salad


This is not your Mother’s potato salad! Okay, my Mom’s potato salad is yummy, but a few weeks  back she surprised us all and tried something new.  We all loved it, so I decided to make it for our big Canada Day BBQ.  Well, it was a huge hit and even though I doubled the recipe, we still ran out! If you’re feeding a big crew, you’re gonna want to triple it!! The recipe is adapted from the Food Network’s Anna Olson.

Mediterranean Potato Salad

1 1/2 lbs (700 g) mini potatoes (red, white or mixed), cut in half
1/2 cup (125 ml) spanish olives, sliced
1/4 cup (60 ml) sliced sundried tomatoes in oil (drained)
1/4 cup (60 ml) olive oil
3 tbsp. (45 ml) lemon juice
1 tsp. (5 ml) finely minced garlic
salt and pepper to taste
1/2 cup (125 ml) coarsely chopped fresh basil leaves

1. Boil potatoes in salted water until tender when pierced with a fork. About 10 mins. Drain well.

2. While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, and garlic. Season to taste with salt and pepper. Refrigerate until ready to serve.

3. Just before serving, stir in chopped basil and toss.



Judy xo


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