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
1 1/2 pounds small potatoes, such as red or Yukon Gold, scrubbed
1/2 garlic clove
1/2 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley leaves
2 teaspoons capers
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more for seasoning
Freshly ground pepper
1 bunch scallions, thinly sliced
1/2 cup mixed fresh herbs, such as tarragon, parsley and chives, chopped
How to Make It
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.
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.
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.
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.
Serve as part of a lunch menu with shredded carrot salad and avocado toast: mash an avocado, spread on toasted crusty whole-grain bread and sprinkle with coarse salt, chile flakes and lemon juice.
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