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Mediterranean Potato Salad

Updated on March 9, 2013

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5 stars from 2 ratings of Mediterranean Potato-Salad

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.

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: serves approximately 4


  • 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)
  1. Bring a large pot of water to boil.
  2. Add 1 tablespoon salt and the green beans and cook until bright green, about 3 minutes.
  3. Use a slotted spoon to transfer the green beans to a bowl of ice water to halt cooking. (They need to remain crisp)
  4. Add the potatoes to the boiling water and cook until tender, about 10 minutes, and drain.
  5. 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.
  6. Once everything is cooked, add the chickpeas, onion, parsley, mint, olives, and capers to the green beans and potatoes.
  7. 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.
  8. Pour the dressing over the salad and toss until well coated. Serve and enjoy.


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    • A. Bove profile image

      A. Bove 4 years ago from New York

      Looks awesome! Will definitely be making this a lot this summer!

    • creativelycc profile image

      Carrie L. Cronkite 4 years ago from Maine

      This sounds delicious, I'll definitely have to make this recipe!