We love a potato salad over here. Especially during the summer. And this one is a personal favorite because I love salty, savory flavors and with the olives, capers, garlic, and sun dried tomatoes this one is exactly that. The olive oil, parsley, lemon and feta rounds out the flavors.
This potato salad is perfect as a summer BBQ side, meal prep item, or for a picnic. Really anything.
We used red baby potatoes but you could use yellow or a combination of the two. You just want a potato with thin skin, a russet potato for example has to thick of a skin so it is not ideal for a potato salad. Save those for baking.
Mediterranean Pasta Salad
Ingredients:
1 cup Kalamata olives, thinly sliced
¼ small red onion, diced
1 tbsp. capers, minced
2 cloves garlic, minced
½ cup parsley, finely chopped
½ cup sun dried tomatoes in oil, chopped
1 lbs. baby red potatoes, thinly sliced
⅓ cup olive oil
1 lemon juice
Feta (optional)
Salt and pepper to taste
Prep all the veggies as stated above and set aside. Meanwhile, add sliced potatoes to a pot of salted water. Bring to a boil, then low to a medium simmer until potatoes are tender, about 6 minutes. Then drain the potatoes, and add all the ingredients into a large bowl. Mix well. Enjoy.
Comments