Ingredients
Potatoes
- 2 pounds small yellow or russet potatoes
- 1 tablespoon salt (for boiling potatoes)
Salad Mix-Ins
- ¼ cup red onions, chopped
- ¼ cup kalamata olives, chopped
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- 2-3 green onions, thinly sliced
Dressing
- ⅓ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil Potatoes: Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain the potatoes and set them aside to cool.
- Chop Potatoes: Once the potatoes have cooled sufficiently to handle, cut them into bite-sized chunks and transfer them into a large salad bowl.
- Prepare Dressing and Combine: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, ½ teaspoon salt, and black pepper until well blended. Pour the dressing over the chopped potatoes and toss to coat evenly. Add the chopped red onions, kalamata olives, parsley, cilantro, and green onions. Gently toss all ingredients together to combine thoroughly.
- Serve or Chill: Serve the salad warm immediately or refrigerate for a few hours to serve cold. If the salad feels dry before serving, drizzle a little extra olive oil on top to add moisture and richness.
Notes
- You can use either yellow or russet potatoes based on preference; yellow potatoes hold their shape well.
- Chilling the salad enhances the flavors, but serving warm is a lovely option.
- Adjust seasoning with additional salt or pepper to taste before serving.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Use fresh herbs for the best flavor impact.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
