Mediterranean Potato And Herb Salad
15m prep 15m cook 30m ready
A vibrant Mediterranean potato salad with sun-dried tomatoes, olives, anchovies, capers, and fresh herbs, bound with a light mayonnaise dressing. Perfect as a side dish for summer gatherings.
Ingredients
- 1.98 lbs new potatoes
- sea salt
- 1 medium onion finely chopped
- 3 8/15 oz sun-dried tomatoes chopped
- 1 4/15 cups olive oil
- 2 tbsp sherry vinegar
- 20 black olives pitted
- 2 salted anchovy fillets chopped
- 15 capers
- 2 tbsp chives finely chopped
- 2 tbsp fresh coriander chopped
- 6 basil leaves torn
- 1 4/15 cups mayonnaise
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 145 mg
- Iron: 7.06 mg
- Magnesium: 126 mg
- Phosphorus: 282 mg
- Potassium: 2069 mg
- Zinc: 1.85 mg
Let's Cook
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Step 1.
Boil the new potatoes in a large saucepan of salted water until just cooked, about 10–15 minutes. Test with a knife; they should be tender but not falling apart.
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Step 2.
Drain the potatoes and, while still warm, cut them in half and place them in a large bowl.
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Step 3.
Add the finely chopped onion, chopped sun-dried tomatoes, olive oil, sherry vinegar, pitted black olives, chopped anchovy fillets, capers, chopped chives, chopped fresh coriander, torn basil leaves, and mayonnaise to the bowl with the potatoes.
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Step 4.
Stir everything together gently until the salad is lightly bound. Season with freshly ground black pepper to taste. Serve immediately.
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