Ingredients
Potatoes
- 2 pounds small yellow or russet potatoes
- 1 tablespoon salt (for boiling)
Salad Add-ins
- ¼ cup red onions, chopped
- ¼ cup kalamata olives, chopped
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- 2-3 green onions, thinly sliced
Dressing
- ⅓ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the Potatoes: Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork tender, about 15 to 20 minutes. Drain the potatoes and set them aside to cool.
- Prepare the Potatoes: Once the potatoes are cool enough to handle, cut them into bite-sized chunks. Transfer these chunks into a large salad bowl.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
- Toss the Salad: Pour the dressing over the potatoes in the salad bowl and toss gently to coat all the pieces evenly. Add the chopped red onions, kalamata olives, parsley, cilantro, and thinly sliced green onions. Gently toss again to mix all the ingredients well.
- Serve or Chill: Serve the salad warm immediately, or store it in the refrigerator for a few hours to enjoy as a cold salad. If the salad feels dry before serving, drizzle a little additional olive oil over it and toss gently.
Notes
- Use either small yellow or russet potatoes depending on your preference; yellow potatoes hold their shape well.
- Chilling the salad enhances the flavor as the ingredients meld together.
- Adjust salt and pepper to taste in the dressing as desired.
- Add a drizzle of olive oil before serving if the salad appears dry.
- Can be made a few hours ahead and refrigerated for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
