Mediterranean Potato Salad

by Sally on July 1, 2014 · 5 comments

in Gluten-free, Salads and Dressings, Side Dishes, The Daniel Plan, Vegan Dishes, Vegetarian Dishes

Mediterranean Potato Salad

If it’s 4th of July, then there MUST be potato salad. That was true when I was growing up and I am bringing back the tradition. So much about food is what you grow up with.

Choose the Right Potato

Yukon Gold potatoes are perfect for potato salad. Creamy, buttery tasting, and thin-skinned with golden flesh, Yukons hold up beautifully for potato salad.

Yukon gold potatoes | AFoodCentricLife.com

Potato Salad Prep

Scrub whole potatoes, then simmer covered with cold water until tender when pierced with a paring knife. Cook until they are tender all of the way through, but don’t let them fall apart.

Cool potaotes, then refrigerate until cold. Cold potatoes are much easier to dice into clean cubes, making for a nice presentation. And leave those skins on. They are good for you.

potato salad|AFoodCentricLife.com

Mediterranean Flavors

To the cubed potatoes, add crunchy celery, sweet shallot, salty, rinsed capers and fresh chopped dill. To finish, fold in a dressing of Vegenaise mixed with lemon juice, garlic, Dijon mustard, salt and pepper.

Don’t like dill? Try thyme or tarragon. For more herbal flavor, add chopped Italian parsley. For brighter lemon, use the zest too. Sometimes we like it with the addition of fennel seed for a light, sweet licorice flavor.

potato salad|AFoodCentricLife.com

Potato Nutrition

While potatoes are a starchy vegetable, Yukon gold potatoes are a good source of vitamin C, potassium and fiber. They can be part of a varied, healthy diet. Just watch your portions.

If you follow the Daniel Plan, a quarter of the plate is starchy vegetables or grains.

potato salad|AFoodCentricLife.com

Make Ahead Tips

To save time, simmer your potatoes, chill and dice a day or two ahead. Then gently fold in the rest of the ingredients. Serve chilled.

Mediterranean Potato Salad|AFoodCentricLife.com

Mediterranean Potato Salad

A classic summer side, this potato salad  borrows from flavors of the Mediterranean with dill, lemon and capers. Cook potatoes a day ahead for easy assembly. If you don’t like dill, try thyme or tarragon. For more herbs, add chopped parsley and even a little fennel seed for more Mediterranean flavor. For brighter lemon flavor, use zest as well.

Serves 6

Ingredients

  • 2 pounds Yukon Gold potatoes (about 4 large)
  • 1/2 cup finely chopped celery (2 large ribs)
  • 1/3 cup finely chopped shallot (or substitute sweet onion)
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon finely chopped fresh dill
  • 4 tablespoons Vegenaise (or other healthy mayonnaise)
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 2-3 teaspoons Dijon mustard
  • sea salt and pepper to taste

Directions

  1. Place scrubbed (not skinned) potatoes in a medium pot. Cover with cold water and bring to just under a boil. Turn down heat and simmer until completely tender when pierced with a paring knife, about 20-25 minutes. Drain potatoes, cool and refrigerate until cold. You can do this a day ahead.
  2. When potatoes are cold, dice into approximately 3/4″ cubes and place in a medium bowl. To the potatoes, add celery, shallot, capers, dill. In a small bowl, stir or whisk together the vegenaise, lemon juice, garlic, and mustard until smooth, then gently fold into the potatoes until the they are well coated. Add salt and pepper to taste, and add extra lemon or dill if preferred.

Other Links

About Yukon Gold potatoes 

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{ 5 comments… read them below or add one }

1 La Torontoise July 1, 2014 at 4:00 pm

Sally, love this!! I did not do it with garlic but will give it a try:)
And have a great July 4rth Day!!
Today is Canada day, on my side:)

All the best.

Reply

2 Sally July 1, 2014 at 6:04 pm

I do it both ways! A little garlic and no garlic. Do what is best for you! And have fun playing with the herbs. Love tarragon too. Happy Canada Day! Love my Canadian buddies!

Reply

3 Madonna/aka/Ms. Lemon July 1, 2014 at 6:16 pm

I love the dill. I have not tried capers. Oh, and I found Vegenaise that is Soy-Free. Delish.

Reply

4 Mary Vischetti July 9, 2014 at 10:30 am

Hello Sally, I just discovered your wonderful blog, thanks to my son who put an app on my smartphone. I have been living in Italy for a long time now, but grew up in the USA and I am still very emotionally linked to my first home. I love your blog!! Yesterday I made your simple grilled zucchini and it was simply delicious! Your recipes are so interesting and healthy, so I’m going to come visit you often! Best wishes, Mary

Reply

5 Sally July 10, 2014 at 1:11 pm

Thanks Mary! Love to hear that what I post, people enjoy. I am sure many people would be jealous of you living in Italy. We have enjoyed traveling there and look for reward to more trips in the future. Please, keep reporting from Italy! Best, Sally.

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