Potato salads are quintessential summertime food, making appearances at potlucks, barbecues and picnics all season long. For years I didn’t even realize that there was such a thing as non-mayo potato salad, like this this Mediterranean potato salad. I’ll definitely stop for this version. With no mayo in sight and a variety of veggies, this is no boring potato salad. Red onions, green beans, eggplant and zucchini are all roasted in the oven with just a touch of garlic to make them tender and flavorful. Move over, mayo. There’s a new potato salad in town. I usually use fingerling potatoes since I find them adorable and grab them whenever I see them. But you could use whatever potatoes you like for this Mediterranean potato salad! While the potatoes are boiling, whisk together a simple vinaigrette. Be sure to add the dressing to the potatoes and veggies while still hot so they really soak up the flavor. Fresh herbs are the finishing touch. Potato salad gets better as it sits, so if you can hold off from digging in right away you’ll definitely be rewarded.
INGREDIENTS
1 tablespoon olive oil 1 small onion, thinly sliced 1 garlic clove, crushed 1 teaspoon oregano, fresh or dried ½ x 400g can cherry tomatoes 100g roasted red peppers, from a jar, sliced 300g new potatoes, halved if large 25g black olives, sliced
Handful basil leaves, torn
DIRECTIONS
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve Mediterranean potato salad warm, sprinkled with olives and basil.