Potato salad is not only a summer bbq and picnic salad. It’s a salad we enjoy year round in my kitchen. I made my favourite potato salad this weekend even though we are in full winter mode with a few feet of snow on the ground.

I’ve moved on from creamy, mayonnaisey (is this even a word) potato salads. This Mediterranean Potato Salad is the Best Potato Salad Ever! I love the flavours of the Dijon mustard and white balsamic vinegar based dressing that is poured over the warm potatoes, along with kalamata olives, tomatoes and fresh herbs making this a deliciously different style of potato salad.

Note: I prefer white balsamic as regular balsamic will change the colour of the potatoes.

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Mediterranean Potato Salad

Course Salad

Ingredients

• 16 baby potatoes
• 4 green onions sliced
• 20 cherry or grape tomatoes cut in half
• 20 kalamata olives pitted and cut in half
• fresh Italian parsley and basil roughly chopped
• salt and pepper to taste
• 2 tsp garlic finely chopped
• ¼ cup olive oil
• ¼ cup white balsamic vinegar
• 1 tbsp prepared Dijon mustard
• capers optional

Instructions

• Boil the potatoes with the skin on, until just past al-dente.
• Drain and place in a medium sized bowl.
• When the potatoes have cooled slightly but are still warm, gently mix in the tomatoes, olives, onions and parsley.
• Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper and pour over the potato mixture and mix well.
• Add a little more olive oil and vinegar before serving if it looks dry.

  Serve at room temperature.