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Mediterranean Potato Salad
What do you think of this recipe?
I love potato salad, or really, almost anything potato-related. I also love mediterranean-style food, even if you rarely see a potato in their usual ingredients. After I decided potato-based noodles weren't worth the trouble, I worked on this recipe. It's delicious, hope you think so too.
There is a lot of chopping and prep-work, so make sure to use sharp knives. Some friends who I gave this recipe too insist on skinning the potatoes, and it still tasted great, even if I prefer the skins-on. You can add some feta cheese to it if you're looking for heartier fare.
- 1/4 lb. Fresh Green Beans, trimmed
- 1 1/2 lbs. Red-skinned potatoes, quartered
- 16 oz. or 1 can Chickpeas, drained and rinsed
- 1 medium-sized Red Onion, finely chopped
- 1/2 cup Flat-leaf Parsley, roughly chopped
- 1/2 cup Mint, roughly chopped
- 1 tbs. or 4 Green Olives, roughly chopped
- 1 tbs. Capers, rinsed and chopped
- 2 tbs. Dijon Mustard
- 2 tbs. Red Wine Vinegar
- 2 tbs. Olive Oil
- Salt and Pepper, to taste
- 8 oz. Feta Cheese, (optional)
- Bring a large pot of water to boil.
- Add 1 tablespoon salt and the green beans and cook until bright green, about 3 minutes.
- Use a slotted spoon to transfer the green beans to a bowl of ice water to halt cooking. (They need to remain crisp)
- Add the potatoes to the boiling water and cook until tender, about 10 minutes, and drain.
- Meanwhile, after a couple mintues in the ice-water, drain the beans and transfer to a large bowl. When the potatos are done, add them to the beans.
- Once everything is cooked, add the chickpeas, onion, parsley, mint, olives, and capers to the green beans and potatoes.
- In a small bowl you'll make the dressing for the salad by mixing the mustard, vinegar and oil together with salt and pepper to taste.
- Pour the dressing over the salad and toss until well coated. Serve and enjoy.