Let me start by saying I am generally not a fan of potato salad. I find the kind you typically see in the deli department is exactly the opposite of mouth watering. It may be a texture thing. My husband on the other hand and father in law both love classic potato salad. Luckily, my mother in law makes world famous home made potato salad often so I am completely off the hook there.
I first saw a recipe in some magazine back in 2007 with a different take on potato salad. I gave it a try and love it. I still make the recipe today and I wish I knew who to give the credit to. I am not really a recipe follower so in fact this recipe may have evolved over the years. I do promise it is delicious! It’s also much lighter than classic potato salad and has a completely different texture.
MEDITERRANEAN POTATO SALAD
Dressing, whisk together:
- 1/4 cup rice wine vinegar
- 2 tablespoons salad oil (your choice, I usually choose extra virgin olive)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Salad, toss together:
- 2 lb. cubed red potatoes
- 1/2 teaspoon salt
- 1 cup cucumber, peeled and chopped
- 3/4 cup grape or cherry tomatoes, halved
- 1 1/4 cup chopped sweet pepper (green and red mix works nicely, but any color is fine)
- 1/4 cup chopped green onions
- 1 can sliced black olives, drained
Place the potatoes and salt in a medium saucepan. Cover with about two inches of water above potatoes and bring to a boil. Reduce heat and simmer until tender, about eight minutes. The potoes should be tender, but still hold together well.
ROASTED POTATO SALAD
2-3 pounds Potatoes, scrubbed and quartered
2 tablespoons extra virgin Olive Oil
Fine Sea Salt, freshly Ground Pepper, and Paprika to taste
¼ cup each Dry White Wine and White Wine Vinegar
3 Shallots or small Bunch Onions, chopped
1 Tomato, chopped
1/4 cup Olives, chopped
4 tablespoons each Extra-virgin Olive Oil, Mayonnaise, and chopped flat leaf Parsley
Toss the potatoes in a baking dish with enough oil to coat them lightly, and season with salt, pepper, and paprika. Roast in a preheated 400° oven until tender, about 25 minutes. In a serving bowl large enough to hold the potatoes, combine the wine, vinegar, onions, tomatoes, olive oil, mayonnaise, and parsley. Mix well. Remove the potatoes from the oven and while still hot, toss with ½ the dressing and then add additional dressing as desired. Taste and adjust seasoning. Add the olives.