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mediterranean potato salad

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

This is a nice change from the usual potato salad. I like to make it several hours ahead of time or even the day before. I found the original recipe in a Meals in Minutes Cookbook. (Made a change or two, of course)

(1 rating)
yield 4 serving(s)
method Stove Top

Ingredients For mediterranean potato salad

  • 1 lb
    thin green beans, trimmed
  • 1 1/2 lb
    small red potatoes, quartered
  • 1 can
    chickpeas, rinsed and drained
  • 1 sm
    sweet onion, diced small
  • 12
    green olives or so, coarse chopped
  • 1 Tbsp
    capers, rinsed and rough chopped
  • 1/4-1/2 c
    flat-leaf parsley, chopped
  • salt and pepper to taste
  • DRESSING
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    red wine vinegar
  • 2 Tbsp
    olive oil

How To Make mediterranean potato salad

  • 1
    Bring a large pot of salted water to a boil.
  • 2
    Put the green beans in the boiling water and cook until bright green and tender-crisp, about 3-4 minutes. Using a slotted spoon, transfer beans to a bowl of ice water (Don't discard the cooking water). Drain and place in a large bowl.
  • 3
    Next, place the potatoes in the boiling water that you cooked the beans in and cook until just tender, about 7-10 minutes. Check after 7 minutes, don't overcook. Drain. Add to green beans.
  • 4
    Add chickpeas, onion, parsley, olives and capers to the beans and potatoes.
  • 5
    In a small bowl, whisk together mustard, vinegar, salt (about 1 teaspoon) and fresh ground pepper (about 1/2 teaspoon). Whisk in oil. Pour about half of the dressing over the salad and toss until well coated. Check seasoning. Let stand at least an hour, add more dressing if needed. (Better yet make several hours ahead of time and allow to set in the refrigerator. Take out about an hour before serving.)
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