Monday, September 29, 2014

The Best Mediterranean Potato Salad of All Time

Moment of truth, I do not care for mayonnaise. It is not a favorite condiment of mine. That being said I also don't care for casseroles. Many of them taste fine, it's more the mystery of what they contain that deters me from digging in. They vary in density, consistency, and many other features, making them all in all far too variable for me to enjoy. I feel so much better for having gotten that off my chest. Now we can move forward.

For the longest time, I did not eat potato, egg, or chicken salad, because of their casserole-like qualities and the copious amounts of mayonnaise often used in their preparation. However, I now eat potato salad, and it is vegan, it is healthy, and it is mayonnaise free!

This potato salad is mustard-based, seasoned with fresh mint, parsley, salt and freshly-ground black pepper. It has a great consistency, and all of the ingredients are clearly identifiable.

Mediterranean Potato Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Serves 4 to 6

  • 4-5 medium red-skinned potatoes, rinsed, drained and cut into 1 inch cubes
  • 1 cup green beans, cut into 2 inch long pieces and steamed until crisp and bright green*
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 tbs sliced marinated olives, I use kalamata
  • 1 tbs capers, rinsed and chopped 
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 2 tbs whole grain mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper

  1. Boil water in a large heavy bottom stock pot over medium-high heat. Once the water is boiling, add your potatoes. Boil them until they are easily pierced by a knife, but are still firm, 10-15 minutes. Drain your potatoes in a colander and let them cool while you prepare the dressing. Do not run cold water over them to expedite this process. 
  2. While your potatoes are cooking, combine the olive oil, vinegar, mustard, salt and pepper in a small bowl and set aside. 
  3. Return the potatoes to the pot or to a serving dish. Add the green beans, chickpeas, parsley, mint, olives, and capers and toss to combine. Drizzle the oil and vinegar dressing over the contents of the bowl and toss until everything is lightly coated with dressing. You can serve this salad warm or chilled. 
If you like your green beans to be very crisp, then you can cut them and place them in the bottom of the colander. When you drain your potatoes, pour the hot water over the green beans. Once the potatoes have cooled slightly, return the green beans and the potatoes to the pot and proceed with the recipe. 

Adapted from Williams Sonoma

1 comment:

  1. Hi Emily! I've nominated you for a Liebster Award! Check it out here: