Mediterranean Potato Salad

Mediterranean Potato Salad

31
USA WEEKEND columnist Jean Carper 0

"Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad."

Ingredients {{adjustedServings}} servings 160 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  2. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.
Tips & Tricks
Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

Southern Potato Salad

See how to make a Southern-style potato salad that you serve warm.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 31

  1. 42 Ratings

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jrbaker
1/21/2008

This was sooooo good, and a bright change in flavors from the old mayonnaise-based potato salads. I did add 1 tsp. of sugar to the vinaigrette to cut down on the sourness, and garnished the finished product with a sprinkling of feta cheese. This would also be delicious with chopped black olives. YUM!!! Everyone I've served it to loves it!

TUNISIANSWIFE
8/4/2006

absolutely excellent! nice change of pace from the mayo-based salad. Made changes based on necessity and preference. halved the recipe but kept garlic amount the same. Used red balsamic, dried basil, red onion, fresh chopped parsley, and roma tomatoes squeezed out and seeded. added a bit of lemon zest and 1/2 tbsp. lemon juice to the dressing and this brought on an incredible level of flavor without being overwhelming. Only had honey dijon mustard. The colors are beautiful. Followed the recipe proportions exactly even weighing potatoes, and using measuring cup. I've never had a recipe where the dressing amount was so well-proportioned to the dry ingredients. Just the perfect amount. Excellent flavor and such an eye-appealing dish. **this would be a perfect potato salad to take on a picnic...no mayo to worry about heating up in the sun.

MOLLE888
11/20/2009

OMG so good! This will be my go-to potato salad from now on. So much healthier than mayo based potato salads! This was absolutely delicious. I didn't have tomatoes so those were omitted. I also used regular balsamic vinegar instead of white balsamic vinegar. I really can't say enough about this salad! One tip: I always overcook my potatoes when I boil them, so I cubed them and roasted them in some olive oil at 450 degrees for about 20 minutes and they were perfect. Because I used olive oil to roast, I cut the oil in the dressing by a tablespoon. I will probably use even less next time. There will definitely be many next times!!!