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Mediterranean Potato Salad

Mediterranean Potato Salad
  • Meal


  • Cusine



4 pounds small new potatoes or fingerling potatoes, scrubbed clean

Salted water for cooking the potatoes

1 pound of fresh, tender green beans, trimmed and cut into 1-inch pieces

3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips

3/4 cup minced red onion

1 cup minced, pitted Kalamata and green olives

A large handful of fresh Italian parsley leaves, roughly chopped

A large handful of fresh baby arugula leaves

2 Tbsp whole grain mustard

1/3 cup red wine vinegar

1 teaspoon dried tarragon

1/2 teaspoon salt

1/3 cup extra virgin olive oil


Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes. Add salt (1 1/2 teaspoons for every quart of water used). Bring to a simmer on high heat, then reduce heat to maintain a simmer. Cook for 10 to 15 minutes (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife. Check frequently for doneness. Once done, drain and place potatoes on a sheet pan to cool. Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.) Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt). Add the green beans. Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans. Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking. Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil. Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl. Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette. Let marinate until ready to serve. Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula. Can easily make ahead. Lasts several days in the fridge.