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Olive Mediterranean Potato Salad

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A vibrant and flavorful potato salad with olives and fresh vegetables, perfect for picnics or barbecues.

Ingredients

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  • 2 pounds small potatoes
  • 1/2 cup green olives, chopped
  • 1/2 cup black olives, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the Potatoes: Bring a pot of salted water to a rolling boil and gently add the small potatoes. Cook until they are tender, about 15-20 minutes. You will know they are ready when you can easily pierce them with a fork. Once cooked, let them cool for a bit before cutting them into halves or quarters.
  2. Prepare the Olives and Veggies: In a large mixing bowl, combine the chopped green olives, black olives, finely chopped red onion, and halved cherry tomatoes.
  3. Whisk the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  4. Combine Everything: Add the cooled potatoes to the olive and vegetable mixture. Drizzle the dressing over the top and toss gently to ensure everything is well coated.
  5. Garnish and Serve: Before serving, garnish your salad with freshly chopped parsley.

Notes

This salad can be prepared in advance, but add the parsley just before serving for freshness. Enjoy it cold or at room temperature.

Nutrition

Find it online: https://lunarecipez.com/olive-mediterranean-potato-salad/

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