Potato Salad with Capers Kalamata Olives and Artichoke Hearts
Elevate your side dish game with this vibrant and Mediterranean-inspired Potato Salad with Capers, Kalamata Olives, and Artichoke Hearts. Bursting with bold flavors and contrasting textures, this recipe combines tender baby potatoes with briny capers, tangy artichoke hearts, and rich Kalamata olives, all tossed in a zesty dressing made with olive oil, red wine vinegar, Dijon mustard, and garlic. Fresh parsley and finely diced red onion add a pop of color and freshness, making this salad as visually stunning as it is delicious. Perfect for picnics, potlucks, or a flavorful dinner side, this no-mayo potato salad is both light and satisfying—and it only takes 15 minutes of prep time! Serve it chilled or at room temperature for a refreshing dish that celebrates the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes (yellow or red)
- 0.5 cup Kalamata olives, pitted and halved
- 0.75 cup Marinated artichoke hearts, quartered
- 2 tablespoons Capers, drained
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Wash the baby potatoes thoroughly. Cut larger potatoes in half to ensure even cooking but leave smaller ones whole.
Place the potatoes in a large pot and fill with water until they are fully submerged. Add a teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces, leaving the skins on for texture and flavor.
In a large mixing bowl, combine the olives, artichoke hearts, capers, red onion, and parsley. Toss gently to mix.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Add the warm potatoes to the bowl with the olive mixture, then pour the dressing over the top. Toss gently to coat everything evenly in the dressing.
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to taste.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
