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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

Course Salad, Side Dish
Prep Time 25 minutes
Servings 4 people


  • 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


  • 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.
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