Mediterranean Potato Salad

This recipe makes a large batch of potato salad, perfect for a picnic or potluck. You can easily cut the ingredients in half if you want a more moderate amount of potato salad.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 10 to 12

Ingredients

  • 4 pounds small new potatoes or fingerling potatoes, scrubbed clean
  • Salted water (1 1/2 teaspoons salt for every quart of water) for cooking the potatoes
  • 1 pound of fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans)
  • 3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
  • 3/4 cup minced red onion
  • 1 cup minced, pitted Kalamata and green olives (mini-chopper works well for this)
  • A large handful of fresh Italian parsley leaves, roughly chopped
  • A large handful of fresh baby arugula leaves

 Dressing:

  • 2 Tbsp whole grain mustard
  • 1/3 cup red wine vinegar
  • 1 teaspoon dried tarragon (or herbes de provence)
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil

* To roast bell peppers, rub with a little olive oil, place on an aluminum foil-lined roasting pan under a broiler, broil until all sides are completely blackened, turning as needed. Place the blackened bell peppers in a bowl and cover with a plate until they cool. Then peel off the blackened bits. For more details on various methods to roast bell peppers see: Marinated Roasted Bell Peppers.

Method

1 Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes. Add salt (1 1/2 teaspoons for every quart of water used). Bring to a simmer on high heat, then reduce heat to maintain a simmer.

mediterranean-potato-salad-method-1

Cook for 10 to 15 minutes (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife. Check frequently for doneness.

Once done, drain and place potatoes on a sheet pan to cool. Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)

2 Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt). Add the green beans.

Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.

mediterranean-potato-salad-method-2

Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.

3 Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.

4 Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.

mediterranean-potato-salad-method-3

5 Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette.

mediterranean-potato-salad-method-4

Let marinate until ready to serve.

6 Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.

Can easily make ahead. Lasts several days in the fridge.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Judy

    I love that the recipe. It is a keeper. I would love the nutritional values though.

    xxxxxyyyyy

  • Judy

    Loved the recipe! It is a keeper. I would enjoy knowing the nutrition info on it though.

  • Stephanie white

    Very good, my family loved it

    xxxxxyyyyy

  • Anita

    Loved this salad. I also thought that I might add some cherry tomatoes next time. But it is perfect as is.

    xxxxxyyyyy

  • Carol

    I have been looking for a different, but not overdone sort of potato salad, and this is certainly it! I love everything about it.. cannot wait to make it!

  • Soula

    Made this today omg the best potato salad EVER love it!! I added cherry tomatoes too

    xxxxxyyyyy

  • Maureen

    Made this for a crowd.. After reading some of the comments I wasn’t sure how it would go over. It was such a hit not one little baby arugula leaf was left!! Next time I might change up the dressing for a lemon vinaigrette.

    xxxxxyyyyy

  • Debra

    This is really, really good! The only modification I made was to toss the green beans in some olive oil, sprinkle with salt and roast in 425 degree oven for about 15 minutes.
    Will definitely make again.

  • LW

    Didn’t care for the mustardy vinaigrette at all. I ate half but tossed the rest. Great ingredients but mustard flavor with olives, green beans and potatoes? Didn’t care for it.

  • sarah montanari

    Best potato salad recipe ever!

  • Sammy

    This is possibly the best potato salad ever created. Seriously! :)

  • DeeDee

    Hi! This looks great. What is whole grain mustard? Is there an easy substitute if I can’t find it? Thanks!

    • Elise Bauer

      Hi Dee Dee, commercial mustard is made from mustard seeds from the mustard plant. Whole grain mustard has a lot of whole mustard seeds. You can also use a smooth Dijon mustard.

  • Lindsey

    Currently making this recipe for a summer BBQ – I really like the combination of veggies but I am regretting the herbs de provence and tarragon. I used fresh tarragon which doesn’t add much, and the lavender in the herbs de provence doesn’t go well with the dish in my opinion. Next time I will stick with dried oregano in the dressing. Otherwise, yummy dish!

  • Delphine

    I just made this last night, and it was delicious! Lots of flavour, and much better than the traditional mayo-filled potato salads. I followed the recipe to a tee, and there’s no need for modifications – but the idea of added chickpeas to turn it into a (vegan!) main course is a great one!

  • sammy

    This was seriously delicious, and I wish I had made more! I think I’ll add some chickpeas next time for some protein. Really, really good.

  • Jim

    This looks really tasty, I will probably try it. Two modifications I might make are: use just olive oil and herbs for the dressing and add some crumbled feta cheese.

  • Sandy S

    This recipe is a keeper! Firstly, because I love new potatoes and green beans. Secondly, because I need to swap out mayo more often for health and to wake up my taste buds. And this recipe goes both those places and never looks back! Must tell everyone that I went to the ‘olive bar’ at my local grocery to get the olives for this recipe and saw ‘Roasted Italian Red Peppers’ all sliced and in olive oil, so got some of those, too. Well, they are Hot red peppers! And, guess what? They are yummy in this dish! Will be using them in other recipes in the future, as well. But, certainly will be making this version of ‘potato salad’ again, and again!

    xxxxxyyyyy

    • Elise Bauer

      Hi Sandy, I’m so glad you made it, and that it apparently works with Italian hot red peppers too!

      • Sandy S

        This is a fine recipe as a main dish, in my book! Though of course it would be great with any picnic fare, as well. I should have mentioned that I only used a little less than a cup of the ‘hot Italian red peppers’, which was plenty hot for my taste. May do a blend of roasted red bell peppers and the hot Italian red peppers next time to come up with the 2 cups the recipe calls for. Though I know there are some who can take the heat better than I, and would love the hot peppers all the way!!

  • Kay

    Elise, I enjoy your recipes so much and try them all the time. They are inspirational to me. I usually add or subtract an ingredient depending on if I have it or not, or like it or not (I always like everything). Like a previous poster I think a nice piece of Tuna would be fantastic in this.

    To all those who often ask about substituting – I would say – try it anyway, or just delete something you don’t like or can’t eat. In most cases it won’t change the recipe too much. Except in something like this – potatoes are essential. And in a shrimp dish – use fish or chicken and see how you like it. The dish will be different, but probably just as good! : )

  • Annie

    I love your recipes!

    I am not a huge fan of mustard, and I realize that it is usually the main ingredient of a potato salad, but I’m wondering if there is another ingredient you would suggest I add to the vinaigrette or if I should just leave it out all together?

    • Elise Bauer

      Hi Annie, you can easily omit the mustard in the dressing. :-)

  • Kay Bulford

    Hi I love your recipes, thank you for sharing them, as I live in South Africa there are ingredients you sometimes use that are either not available here or perhaps have a diffrent name and I am not aware of what it is.
    In this instance I am refering to arugula, I see it often and on the TV cooking shows I watch but have no idea please be kind and put me out of my misery and tell me what it is or what is similar to it. Thanks Kay

    • Elise Bauer

      Hello Kay, another name for arugula is “rocket”. You can skip it in this recipe if you want.

      • Kay

        Hi Elize

        Thank you so much for the information, you have resolved my problem, am so pleased as I absolutely adore Rocket and use if often in my salads.

  • USA Kiwi (Kylee)

    This looks like a great addition to a steak!

    If I had the grill on… I might even throw the green beans, some red peppers and red onion on the grill for salad.
    Look yummy!

  • laura

    Elise – love your recipes and this one looks like a nice change from a mayo-based potato salad. But I have a problem – I *hate* olives. There are a few recipes (on your site and others) where olives seem to play a key role. I’m wondering if you have any substitutions for olives. Sometimes I just leave them out but I am never sure if their salt/bulk/texture was important to the recipe. Thanks so much!

    • Heather

      I’ve used olives as a substitute for Parmesean cheese, so I’m assuming the substitution could work in reverse as well. They have a similar flavor profile, sharp, savory and salty.

    • Jen

      You might want to try marinated artichoke hearts for the olives in that case, or another brined fruit or veggie.

  • Graham Watkins

    Looks good. However, for extra yumminess, I would suggest the addition of some anchovies.

    • Elise Bauer

      Anchovies make everything taste better, don’t they Graham? Well, maybe not ice cream, but everything else!

  • Godwinkr

    This sounds perfect!!! Thanks! I think I even have everything on hand! I might make it with tuna and call it a one-dish dinner for a hot weeknight.