Vegan Mediterranean Potato Salad
Potato Salad featuring an olive oil dressing and fresh briny flavors
Servings: 10
Ingredients
- 3 Pounds Potatoes Preferably red or yellow
- ½ Cup Pickled Red Onion, Thinly Sliced Can also use non-pickled red onion
- 1 Bell Pepper Finely Chopped Any Color
- ¼ Cup Halved Kalamata Olives
- 3 Tbsp Fresh Dill Finely Chopped
- ¼ Cup Capers
Olive Oil Dressing
- ¼ Cup Olive Oil
- 2 Tsp Dijon Mustard
- 2 Tsp White Distilled Vinegar Can also use Red Wine Vinegar
- 1 Tbsp Garlic Minced or Powdered
- 1 Tsp Paprika
- 1 Tsp Parsley
- Salt to taste
- Pepper to taste
Instructions
- Boil your potatoes in salted water. You can also steam them if you prefer. Drain and let potatoes cool completely.
- Chop your bell pepper into small pieces and slice Kalamata olives in half.
- Wash and finely dice your dill.
- Mix bell pepper, Kalamata olives, capers, red onion and dill in bowl.
- Chop cooled potatoes into quarters. Add potatoes to bowl.
- Whisk dressing ingredients in separate bowl ( olive oil, Dijon mustard, vinegar, garlic, paprika, salt and pepper).
- Pour dressing into potato bowl and mix thoroughly. Add more olive oil, salt and pepper to taste. Refrigerate overnight for extra flavor or enjoy right away!
Video
Notes
Your potato salad will develop the most flavor if left covered in the fridge overnight. However, you can still enjoy right away!