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Mediterranean Potato Salad
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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.