Mediterranean Potato Salad
Ingredients
- 2-pounds small new potatoes
- ¼ of a red onion, sliced
- ⅓ – ½ cup mixed olives, pitted and chopped
- 2 – 3 tbsp. capers, drained
- Handful of mint, chopped
- Handful of cilantro, chopped
- 1 tsp. oregano
- 3 – 4 tbsp. extra virgin olive oil
- Juice of half a lemon
- Sea salt and freshly ground pepper, to taste
- Red pepper flakes, optional
- Zest of the lemon you used for juice, optional
Instructions
- Bring a big pot of salted water to a boil.
- Cut the potatoes into large chunks; don't bother peeling them.
- Boil the potatoes about 15 minutes; drain and place in a large bowl.
- Add all of the other ingredients; stir well.
- Serve warm or store in the refrigerator, for a few hours, before serving cold.
- If the potato salad seems dry, add a drizzle of olive oil before serving.
Notes
This salad can be served warm or refrigerated. Refrigerating overnight allows the flavors to intensify.
