Mediterranean Potato Salad
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Prep: 10 min. • Cook: 15 min. • Serves: 4-6
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
- 1 tsp. salt
- 2 tbsp. white wine vinegar
- ⅓ c. extra virgin olive oil
- 2 tbsp. chopped Italian parsley
- 3 cloves garlic, minced
- 1 tsp. anchovy paste
- Salt and pepper, to taste
- ⅓ c. sliced black olives
- 2 tbsp. capers, minced
In medium saucepan on medium-high heat, combine salt, potatoes and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, or until desired tenderness.
While potatoes are cooking, prepare the dressing. In small bowl, add vinegar, olive oil, parsley, garlic and anchovy paste. Whisk to combine. Season with salt and pepper, to taste. Set aside.
Drain the potatoes when they are done cooking. Allow to cool before making salad. In a serving bowl, add potatoes, black olives, capers and dressing. Toss to combine.
May serve at room temperature or chilled.