Mediterranean lukewarm potato salad recipe
Mediterranean Lukewarm Potato Salad recipe
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Recipe intro
This Mediterranean lukewarm potato salad recipe is a refreshing twist on the classic potato salad, bursting with flavors of the Mediterranean region. It combines tender boiled potatoes with a medley of fresh vegetables, including cherry tomatoes, cucumbers, and red onions, all tossed in a tangy vinaigrette dressing. The addition of olives and feta cheese adds a salty and savory element to this dish, making it a perfect side for any summer gathering or barbecue. Enjoy this light and flavorful potato salad that will transport you straight to the sunny shores of the Mediterranean.Keywords: Mediterranean, lukewarm, potato salad, fresh vegetables, tangy vinaigrette
Mediterranean lukewarm potato salad recipe details
Ingredients
500 g | small new potatoes, scrubbed |
400 g | fresh green beans, trimmed |
8 | hard boiled eggs, peeled and quartered |
2 can(s) | tuna, drained |
1 head(s) | lettuce, leaves separated |
salt and freshly ground black pepper | |
1 | onion, chopped |
1 sprig(s) | rosemary, finely chopped |
16 | black olives, pitted and halved |
2 tbsp | vinegar |
1 tbsp | mustard |
7 tbsp | oil |
Instructions
Cook the potatoes in salted water until done. Drain and allow to cool a bit. Cook the beans in salted water for 10 minutes. Drain.Mix together the vinegar, mustard and the onions. Stir in 3 tablespoons of oil. Season with salt, pepper and sugar.
Half the potatoes. In a large pan, heat 3 tablespoons of oil and fry the potatoes until golden all around. Stir in the rosemary and cook stirring for a few more minutes. Season with salt and pepper.
In a salad bowl, combine the potatoes with beans, eggs, tuna, lettuce and olives. Add the dressing and toss gently. Season to taste with salt and pepper. Serve still lukewarm.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
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