Mediterranean Potato Salad
A bright and tangy salad featuring tender baby potatoes, juicy tomatoes, briny olives, and fresh herbs, perfect as a side or light main dish.
Ingredients
For the salad
- 2 pounds baby potatoes Boiled until tender
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
For the dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Boil the baby potatoes in salted water until tender. Drain and let cool before cutting them into halves or quarters.
- Place the cooled potatoes in a large bowl and add the halved cherry tomatoes, olives, diced red onion, parsley, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until combined.
- Pour the dressing over the salad and toss gently until everything is well coated and evenly seasoned.
- Serve immediately or chill for an hour to let the flavors meld before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. For a lighter finish, use a little less olive oil and add a splash more vinegar if desired.