Potato Salad with Olive Tomatoes and Capers
Elevate your next meal with this vibrant Potato Salad with Olive Tomatoes and Capers, a Mediterranean-inspired twist on the classic side dish. Tender Yukon Gold potatoes are tossed with juicy cherry tomatoes, briny Kalamata olives, and tangy capers, creating a symphony of bold, zesty flavors. Fresh parsley and thinly sliced red onion add a refreshing brightness, while a garlic-infused Dijon vinaigrette ties everything together with a rich, velvety finish. Perfect as a side dish for summer barbecues or a light and satisfying standalone meal, this salad is ready in just 35 minutes. Bursting with wholesome ingredients and lively flavors, it's a must-try recipe for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1.5 cups Cherry tomatoes
- 0.5 cup Kalamata olives
- 2 tablespoons Capers
- 0.25 cup Fresh parsley
- 0.25 cup Red onion
- 3 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, halve the cherry tomatoes and place them in a large mixing bowl.
Slice the Kalamata olives in half and add them to the bowl with the tomatoes.
Rinse the capers under cold water to remove excess brine and add them to the bowl.
Finely chop the fresh parsley and add it to the mixing bowl.
Thinly slice the red onion and add it to the bowl with the other ingredients.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
Once the potatoes are done cooking, drain them and let them cool slightly. Peel the skins if desired and cut the potatoes into bite-sized chunks.
Add the warm potato chunks to the mixing bowl with the tomatoes, olives, capers, and onion.
Pour the vinaigrette over the potato salad and gently toss to combine, ensuring the potatoes are evenly coated.
Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld before serving.
Serve the potato salad as a side dish or enjoy it as a light meal.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1147 mg | 24% | |
*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.
