Potato Salad with Olive Tomatoes and Capers

Elevate your next meal with this vibrant Potato Salad with Olive Tomatoes and Capers, a Mediterranean-inspired twist on the classic side dish. Tender Yukon Gold potatoes are tossed with juicy cherry tomatoes, briny Kalamata olives, and tangy capers, creating a symphony of bold, zesty flavors. Fresh parsley and thinly sliced red onion add a refreshing brightness, while a garlic-infused Dijon vinaigrette ties everything together with a rich, velvety finish. Perfect as a side dish for summer barbecues or a light and satisfying standalone meal, this salad is ready in just 35 minutes. Bursting with wholesome ingredients and lively flavors, it's a must-try recipe for lovers of Mediterranean cuisine.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 medium Yukon Gold potatoes
• 1.5 cups Cherry tomatoes
• 0.5 cup Kalamata olives
• 2 tablespoons Capers
• 0.25 cup Fresh parsley
• 0.25 cup Red onion
• 3 tablespoons Extra-virgin olive oil
• 1.5 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash the potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.

Step 2

While the potatoes are cooking, halve the cherry tomatoes and place them in a large mixing bowl.

Step 3

Slice the Kalamata olives in half and add them to the bowl with the tomatoes.

Step 4

Rinse the capers under cold water to remove excess brine and add them to the bowl.

Step 5

Finely chop the fresh parsley and add it to the mixing bowl.

Step 6

Thinly slice the red onion and add it to the bowl with the other ingredients.

Step 7

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.

Step 8

Once the potatoes are done cooking, drain them and let them cool slightly. Peel the skins if desired and cut the potatoes into bite-sized chunks.

Step 9

Add the warm potato chunks to the mixing bowl with the tomatoes, olives, capers, and onion.

Step 10

Pour the vinaigrette over the potato salad and gently toss to combine, ensuring the potatoes are evenly coated.

Step 11

Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld before serving.

Step 12

Serve the potato salad as a side dish or enjoy it as a light meal.

Nutrition Facts

Serving size	(1686.2g)

Amount per serving	% Daily Value*
Calories	1636.8

Total Fat 73.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4411.3mg	0%
Total Carbohydrate 234.1g	0%
Dietary Fiber 28.5g	0%
Total Sugars 15.9g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 350.8mg	0%
Iron 15.0mg	0%
Potassium 5789.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 6.5%

Carbs: 54.9%