Best Mediterranean Red Potato Salad Recipes

MEDITERRANEAN RED POTATO SALAD

Mediterranean Red Potato Salad image

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

Provided by Ben S.

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
½ cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g

FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD

ForeverMama's Mediterranean Red Potato Salad image

This is my "go to" potato salad that I've been making for quite some time. It's the one my husband always requests because it's so tasty and because it contains no mayonnaise. For those who do and don't enjoy mayonnaise, this potato salad is sure to please with it's definite Mediterranean flavors. This recipe originally came from a high-end grocer, J. Bildner and Sons in back bay Boston. I've tweaked a bit from the original recipe.

Provided by ForeverMama

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs red potatoes, medium
1/2 medium red onion, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons Dijon mustard
1 tablespoon coarse grain mustard, with seeds (such as Pommery)
1/4 cup extra virgin olive oil (preferably a good quality brand)
2 -3 tablespoons red wine vinegar, to taste
1/2 cup chopped fresh Italian parsley
salt, to taste
fresh ground black pepper, to taste

Steps:

Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.

Nutrition Facts : Calories 173.8, Fat 9.4, SaturatedFat 1.3, Sodium 81.6, Carbohydrate 20.6, Fiber 2.8, Sugar 2.6, Protein 2.8