Mediterranean Potato Salad
Mediterranean Potato Salad
Try this quick and easy Mediterranean potato salad recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 1+½ pounds (700 g) mini potatoes (red, white or mixed), cut in half
  • ½ cup (125 mL) pitted kalamata or other brined olives, roughly chopped
  • ¼ cup (60 mL) sundried tomatoes, soaked in warm water and cut into strips
  • ¼ cup (60 mL) extra virgin olive oil
  • 3 tablespoons (45 mL) lemon juice
  • 1 tablespoon (15 mL) anchovy paste (optional)
  • 1 teaspoon (5 mL) finely minced garlic
  • Salt and pepper to taste
  • ½ cup (125 mL) coarsely chopped fresh basil leaves
  1. Boil potatoes in salted water until tender when pierced with a fork. Drain well
  2. While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic
  3. Season to taste (little salt will be needed, if at all)
  4. Immediately before serving, stir in chopped basil and toss

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