Mediterranean Potato Salad Recipe With Smashed Olives, Shallots & Mint (8 Ingredients, 30 Minutes) by Elisa Schmitz
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During summer, it's all about the potato salad. After all, potato salads are a perfect side dish for everything from steaks and seafood to burgers and brats. You can find a potato salad recipe that's the perfect complement to just about anything you'd like to serve this summer (or anytime). That said, do you prefer a creamy potato salad or a vinegary potato salad? If you're in the mood for a vinaigrette-based potato salad, look no further than this Mediterranean potato salad recipe. It's delicious!
This Mediterranean potato salad recipe with smashed olives, shallots and fresh mint is grounded in a vinaigrette dressing that's simply divine. The incredibly flavorful potato salad recipe is bursting with bright flavors and contains no mayonnaise, making it feel and taste lighter than creamy potato salad recipes. And did I mention the flavor? Smashed Castelvetrano olives and shallots are marinated red wine vinegar, Dijon mustard and olive oil. OMG, the tangy Mediterranean flavor is irresistible! Plus, check out the health benefits of olives and the health benefits of shallots. The savory recipe is part of a more nutritious Mediterranean diet.
To make this nutritious and delicious potato salad recipe, here are the gluten-free ingredients you'll need to gather: small potatoes, red wine vinegar, Dijon mustard, extra virgin olive oil, Castelvetrano olives (or other green olives), shallots, fresh mint (check out the health benefits of mint) and fresh parsley (check out the health benefits of parsley). You can add capers if you like, but they're optional. While you cook the potatoes, prepare the dressing by combining the vinegar, mustard and olive oil. Smash the olives then add them, along with the shallots, to the dressing and allow the mixture to marinate for up to 20 minutes while the cooked potatoes cool. Slice the potatoes then toss them in the dressing. Add the fresh herbs then serve at room temperature.
Serve this zesty Mediterranean potato salad for lunch, or as a refreshing side dish with just about any dinner. Because it has no mayo, the salad is great for summer picnics and potlucks. But this is one potato salad we'll be enjoying all year round for no other reason than it's just so good!
Cuisine: Mediterranean / American
Prep Time: 15 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 30 minutes, plus cooling time
Servings: 10
Ingredients
- 3 pounds small potatoes of about equal size (such as Yukon gold or small red potatoes)
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup extra virgin olive oil
- 1 1/2 cups (about 6 ounces) Castelvetrano olives (or other green olives), pitted and smashed
- 1 large shallot (about 1/2 cup), diced
- 1/2 cup fresh mint, chopped
- 1/3 cup fresh parsley, chopped
- 1/4 cup capers, smashed (optional)
- salt and black pepper, to taste (optional, but I used about 3/4 teaspoon of each)
Here's how to make it:
- In a large pot over medium-high heat, add the potatoes and plenty of water to cover them. Add a couple of teaspoons of salt, if desired. Bring to a boil and cook until just tender, about 15 to 20 minutes. Do not overcook. Drain and set aside. (I used marble potatoes in a mix of colors, but any small potatoes will work.)
- While the potatoes cook, make the dressing. In a large mixing bowl, add the red wine vinegar and Dijon mustard. Add the salt and pepper, if using, then whisk to combine.
- Slowly add the olive oil and whisk to combine.
- Add the smashed olives and shallots. Add the capers, if using. Stir to combine then set aside and allow to marinate for 10 to 20 minutes. (I used Castelvetrano olives, but any green olives would work. You could even try kalamata olives. I smashed the olives with a spatula, but you could use the bottom of a jar, a wooden spoon or other flat utensil.)
- After the potatoes have cooled a bit, slice them in half or in quarters, depending on how big they are.
- Add potatoes to the mixing bowl and gently stir to combine with the dressing. Set potatoes aside to allow them to absorb the dressing, tossing occasionally as they continue to cool.
- Add the chopped mint and parsley. Season with additional salt and pepper, to taste, if desired. Stir to combine.
- Serve potato salad at room temperature. Garnish with additional fresh herbs, if desired. Store leftover potato salad in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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