Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

This bold potato salad is filled with the bright, piquant flavors typical of the Mediterranean. The olives contribute to a high fat content, but it’s the heart-healthy monounsaturated kind. Slideshows: More Potato Salad Recipes

How to Make It

Step 1    

In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the potatoes to the basket, cover and steam until tender, 25 to 30 minutes. Remove the potatoes, set aside on a plate and let cool until slightly warm.

Step 2    

Meanwhile, in the bowl of a mini food processor, pulse the garlic until finely chopped. Add the olives, parsley and capers and pulse to a chunky paste. Add the olive oil and 2 tablespoons lemon juice and process until almost smooth. Season the vinaigrette with salt and pepper.

Step 3    

Halve the potatoes, then slice 1/4 inch thick. In a bowl, combine the potatoes and scallions. Add the vinaigrette and mix until coated. Add the chopped herbs and mix again. Season with salt, pepper and more lemon juice. Let the vinaigrette stand for a few minutes to blend the flavors, then serve.

Chef's Notes

For a crunchy texture and peppery flavor stir in thinly sliced radishes. Variation: Substitute pimento-stuffed green olives for the Kalamatas; substitute chopped fresh dill for the parsley. One serving: 176 cal, 10 gm fat, 1 gm sat fat, 21 gm carb, 4 gm fiber, 3 gm protein.

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