Mediterranean Potato Salad
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Easy Mediterranean potato salad with green beans, capers, Kalamata olives and roasted peppers dressed in a perfect no mayo dijon spiced vinaigrette. Lovely served warm or chilled brightened up with fresh dill, parsley or mint.
Mediterranean Potato Salad
If you love potatoes, green beans, olives and roasted peppers you are sure to fancy this zesty summer salad recipe. Naturally vegan, made without eggs or mayo and bursting with Mediterranean flavors.
About the Vinaigrette
It’s a zesty dijon vinaigrette! Red wine vinegar and olive oil emulsion is spiced with just the right amount of dijon. You can use a whole grain mustard here or go for the smooth and mild variety. A pinch of red pepper flakes or dried oregano would make a nice addition if you fancy those flavors, otherwise the fresh mixture of dill and parsley is more than enough.
Recipe Tips + FAQ
- Why did my potato salad get watery? – This simply means that the potatoes weren’t allowed to drain properly in the colander. To avoid water logging never rinse boiled potatoes. It’s important to allow them to cool off and dry in their own steam before dressing them and combining with the rest of the ingredients.
- Should I peel potatoes for salad? – Leave the skins on for new baby potatoes, red potatoes and Yukon gold. All they need is a good scrub and rinse as the skins are very thin and nutritious. They can also add a nice pop of color to your dish and cut back on prep time.
- Do you cut potatoes before or after boiling for salad? When it comes to potato salad I prefer to cut before boiling. Not only will they cook faster but they will keep their shape nicely as they cool off. It’s also important to start them in COLD water so they cook evenly through and through. Do Not Cover the pot.
- Salt the Water – Just like pasta water the potato boiling water should taste like the sea. This is when the deep seasoning of the potato happens. Go for a few heavy pinches of salt and do not worry as most of it will go down the drain after the job is done.
- Storage – Since this is a no mayo and egg-free recipe, the salad will keep well in the fridge for up to a week. I’ll even argue it actually tastes better two days later once all the vinaigrette has been absorbed deep into the potatoes.
- Substitutions – Sun dried tomatoes can be used instead of roasted peppers, green olives instead of Kalamata, asparagus can take the place of green beans and a bunch of scallions or shallots instead of the purple onion. Freshly squeezed lemon juice can be used instead of vinegar or a pinch of sumac as the souring agent. For an extra salty bite add some crumbled vegan feta like Violife or Follow Your Heart.
Serving Suggestions
- Vegan Chicken
- Fried Mushrooms
- Vegan Steak + Ribs
- Pickled Onions
- Cucumber Yogurt Salad
- Tomato and Onion Salad
- Panzanella.
how to make Mediterranean green bean potato salad
Mediterranean Potato Salad
Mediterranean potato salad with green beans, capers, Kalamata olives and roasted peppers dressed in the perfect dijon spiced vinaigrette. Lovely served warm or chilled brightened up with fresh dill, parsley or mint.
Print Recipe
Ingredients
- 3 lb Yukon gold potatoes (or new potaoes- red or gold)
- 1 lb green beans (fresh or frozen, trimmed and halved)
- 16 oz jar roasted red peppers or cherry peppers
- 1 small purple onion minced
- 1 cup kalamata olives sliced or roughly chopped
- 1 Tbsp brined capers roughly chopped
- 1/3 cup fresh dill or mint chopped
- 1/3 cup Italian parsley chopped
Dijon Vinaigrette
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 Tbsp dijon or whole grain mustard
- 1 pinch red pepper flakes
Instructions
- Scrub and rinse the potatoes and cut them into 1 inch cubes. (If using new potatoes just give them a cut through the center). Place in a large pot and cover with cold water by a couple of inches. Bring to a boil and season generously with salt, just like you would pasta. Cook for 10 to 15 minutes or until a knife inserted in the center comes out without resistance. Drain in a colander and allow the potatoes to dry in their own steam.
- Meanwhile bring another pot of water to a boil and blanch the green beans for 5 minutes just until al dente. Drain and transfer the beans to a bowl with iced water to help stop the cooking process and refresh their bright green color. Once completely cooled, drain and transfer to a large salad bowl together with the now cooled potatoes.
- Slice the roasted peppers into strips or cut in half if using cherry peppers. Add to the salad bowl together with the chopped olives, capers and onion.
Dress the Salad
- Whisk together the mustard, olive oil and red wine vinegar. Season with a pinch of salt, red chili flakes and freshly cracked black pepper. Pour over the potato salad ingredients.
- Use a spatula and carefully mix all the salad ingredients until coated with the dressing. Taste and adjust seasonings then add the fresh dill and parsley.
- Allow the salad to sit for at least 20 minutes before serving so the flavors get a chance to marry. Alternatively refrigerate for a couple of hours or overnight to allow extra time for the dressing to be absorbed by the potatoes.
Notes
- Should I peel potatoes for salad? - Leave the skins on for new baby potatoes, red potatoes and Yukon gold. All they need is a good scrub and rinse as the skins are very thin and nutritious. They can also add a nice pop of color to your dish and cut back on prep time.
- Do you cut potatoes before or after boiling for salad? When it comes to potato salad I prefer to cut before boiling. Not only will they cook faster but they will keep their shape nicely as they cool off. It's also important to start them in COLD water so they cook evenly through and through. Do Not Cover the pot.
- Salt the Water - Just like pasta water the potato boiling water should taste like the sea. This is when the deep seasoning of the potato happens. Go for a few heavy pinches of salt and do not worry as most of it will go down the drain after the job is done.
- Storage - Since this is a no mayo and egg-free recipe, the salad will keep well in the fridge for up to a week. I'll even argue it actually tastes better two days later once all the vinaigrette has been absorbed deep into the potatoes.
- Substitutions - Sun dried tomatoes can be used instead of roasted peppers, green olives instead of Kalamata, asparagus can take the place of green beans and a bunch of scallions or shallots instead of the purple onion. Freshly squeezed lemon juice can be used instead of vinegar or a pinch of sumac as the souring agent. For an extra salty bite add some crumbled vegan feta like Violife or Follow Your Heart.
Nutrition
Calories: 366kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1502mg | Potassium: 1312mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1501IU | Vitamin C: 97mg | Calcium: 117mg | Iron: 4mg
Servings: 6 people
Calories: 366kcal
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