Mediterranean New-Potato Salad

Author: Canadian Living

A Mediterranean-style potato salad pairs deliciously with grilled chicken or any summer barbecue favourite.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2006


  • 30 mini new red potatoes scrubbed (about 1-1/2 lb/750 g)
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced celery
  • 1/2 cup thinly sliced green olive
  • 1/4 cup sliced green onions
  • 2 tablespoons white wine vinegar
  • 2 teaspoons grainy mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil


In saucepan of boiling salted water, cover and cook potatoes just until fork-tender, about 10 minutes; drain and let cool.

Dressing: Meanwhile, in large bowl, whisk together vinegar, mustard, garlic, salt and pepper; gradually whisk in oil until blended.

Quarter or halve potatoes; add to dressing along with red pepper, celery, olives and green onions. Gently toss to coat well. (Make-ahead: Cover and refrigerate for up to 4 hours.)

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Mediterranean New-Potato Salad