This Mediterranean mustard potato salad with a bright dressing and fresh herbs and capers, is packed with flavor, egg-free and light!
Tania's Mediterranean-Style Potato Salad
Servings 4 people
Ingredients
- 1 1/2 lb small potatoes such as new potatoes Yukon gold potatoes, or red potatoes
- Water
- 1 tsp salt
- 1/4 cup chopped or thinly sliced red onion
- 1/4 cup fresh chopped cilantro or parsley you can use a mix both
- 1/4 cup chopped dill optional
- 2 tbsp capers
Dijon Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp ground sumac
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- salt to taste
Instructions
- Wash and scrub the potatoes.
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer until they're tender (you should be able to poke the potatoes with a fork).
- Add vinaigrette ingredients to a small bowl and whisk until well-combined.
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
- Add onions, fresh herbs, and capers. Toss gently to combine.
- Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving.
- You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.
No products in the cart.