Mediterranean Potato Salad

Potato salad from the Mediterranean

Green beans, roasted red peppers, red onion, and olives are added to a summery potato salad along with vinaigrette, which also serves as a marinade. This side dish may be prepared ahead of time and grows tastier with time.

How is it that Memorial Day is nearly here already?

  • Lucy, explain it to me! A week felt like an eternity to me when I was younger.
  • Now that I am well into middle age, I blink, and a new month has begun. We went from pea sprouts to picnic salads with one good yawn.
  • Speaking about picnic salads, it goes without saying that everyone should bring a tasty potato salad. This one is appropriate.
  • It’s like a Nicoise-style potato salad. The new potatoes are mixed with green beans, roasted red bell peppers, red onion, chopped Kalamata olives, parsley, and arugula; there is no mayo in the dressing.
  • The nicest part is that you may prepare days in advance. The longer the salad rests, the more flavor it absorbs from the vinaigrette, which functions as a marinade.

Potato salad from the Mediterranean

Mediterranean Potato Salad
Mediterranean Potato Salad
  • WORK TIME                   20 mins
  • PREP TIME                     40 mins
  • ENTIRE TIME                 60 mins
  • SERVINGS                    10–12 portions


  • The quantity of potato salad produced by this recipe makes it ideal for a picnic or party. If you like a potato salad that is more modest in size, you may simply decrease the ingredients in half.
  • Bell peppers may be roasted by brushing them with a little olive oil, placing them on a roasting pan coated with aluminum foil, and broiling them until all of the surfaces are thoroughly blackened, rotating them as necessary.
  • Before they cool, put the charred bell peppers in a basin and cover with a plate. After that, scrape away the charred areas. See Marinated Roasted Bell Peppers for additional information on the different roasting techniques for bell peppers


  • 4 pounds of freshly cleaned young new or fingerling potatoes
  • Potatoes should be cooked in salted water (1 1/2 teaspoons of salt per quart of water).
  • Fresh, delicate green beans weighing 1 pound, trimmed, and cut into 1-inch pieces (4 cups prepped green beans)
  • With the core removed, the flesh of 3 big roasted red bell peppers is divided into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
  • minced red onion, 3/4 cup
  • 1 cup pitted and chopped kalamata and green olives (mini-chopper works well for this)
  • a sizable handful of freshly chopped fresh Italian parsley leaves
  • A substantial amount of new baby arugula leaves


  • 1/2 cup whole grain mustard
  • red wine vinegar, 1/3 cup
  • one tablespoon of dried tarragon (or herbes de provence)
  • 1/2 kosher salt spoon
  • Extra virgin olive oil, 1/3 cup


The potatoes are boiled:

  • Put entire potatoes in a big saucepan and add cold water to cover them, one inch above the potatoes’ level. Add salt (one and a half tablespoons per quart of water). Over high heat, bring to a simmer; then turn down the heat to maintain the simmer.
  • Depending on the size of the potatoes, simmer for 10 to 15 minutes (or more) or until readily punctured with a fork or sharp knife. Regularly check for completion.
  • When finished, rinse the potatoes and spread them out to cool. Let to cool to room temperature or just above. (If you have room, putting in the refrigerator will hasten chilling.)
  • While the potatoes are boiling, bring a separate pot of salted water to a rolling boil in order to blanch the green beans (2 quarts of water, 1 tablespoon salt). Green beans are now included.
  • Depending on the age and degree of roughness of the beans, blanch for 4 to 5 minutes, more or less.
  • After being cooked until soft, drain the food and submerge it in a basin of cold water to halt the cooking process.
  • How to make vinaigrette:
  • Make the vinaigrette while the potatoes and green beans are cooking. Mix the mustard, vinegar, tarragon, salt, and olive oil in a bowl.
  • Slice the potatoes into bite-sized pieces: Once the potatoes have cooled, slice them into bite-sized pieces about 3/4″ to 1″ in length. Put in a large bowl.
  • Combine the following ingredients:
  • Green beans, roasted pepper strips, red onion, and olives should all be added to the dish. Add the vinaigrette and toss.
  • until you’re ready to serve, let marinate.



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Mediterranean Potato Salad Combined with the parsley and arugula: Combine the parsley and arugula when you’re ready to serve.

This is simple to prepare in advance. It keeps for a few days in the refrigerator.

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