Mediterranean Potato Salad - No Mayo - Healthy VEGAN Potato Salad Recipe
Mediterranean Potato Salad is the recipe you’ve been looking for! It’s loaded with Mediterranean ingredients and has a delicious paprika-infused dressing that elevates this potato salad recipe to the next level.
Equipment
- Cooking pot with lid
- Colander
- large glass bowl
- Small bowl
- Whisk
- Salad Serving spoons
- Salad Serving platter
Ingredients
For the Potato Salad
- 17 oz 500g of small potatoes (fingerling or small red potatoes work best)
- 10 oz 300g of green beans, ends trimmed
- 1 red onion sliced fine
- 2 tbsp Spanish Non Pareil Capers drained
- Small bunch of fresh dill
For the Dressing
- 3 tablespoons of Extra Virgin Olive Oil
- ½ lemon juiced
- 1 tbsp of Dijon Mustard
- 2 garlic cloves minced
- 1 tsp of Spanish La Vera Smoked Paprika
- 1 tsp of Ground Cumin
- ½ tsp of White Pepper to taste
- Salt to taste
Instructions
Step 1 - Prepare potatoes
- Boil whole potatoes with a pinch of salt for 10 minutes or until just soft. To test when potatoes are done, use a sharp knife and insert it into a potato, the knife will insert without much force.17 oz 500g of small potatoes (fingerling or small red potatoes work best), Salt
- Once the potatoes are done, drain potatoes in a colander and rinse them under cool water for 1-2 minutes to stop the cooking process.
- Once cooled, slice potatoes into wedges lengthways and add to a large bowl.
Step 2- Make salad dressing
- Add the olive oil, lemon juice from half a lemon, and the Dijon mustard to a small bowl. Give it a whisk for 10-20 seconds until the ingredients combine.3 tablespoons of Extra Virgin Olive Oil, ½ lemon, 1 tbsp of Dijon Mustard
- Add the minced garlic and season to taste with cumin, smoked paprika, salt and pepper. Whisk again for around 30 seconds or until the ingredients are combined.2 garlic cloves, 1 tsp of Ground Cumin, ½ tsp of White Pepper to taste, 1 tsp of Spanish La Vera Smoked Paprika
Step 3 - Mix salad and dressing
- To the large bowl with the potatoes, Add the beans, red onion, capers, and around half of the dill, finely chopped. Gently toss the salad being careful not to break apart the potatoes.10 oz 300g of green beans, ends trimmed, 1 red onion, 2 tbsp Spanish Non Pareil Capers
Step 4 - Dress salad and serve
- Drizzle in salad dressing and gently toss the salad so the ingredients are evenly covered with the dressing.
- On a plate or platter, Spoon the salad into small serving bowls or a large serving platter and garnish with a few sprigs of fresh dill.Small bunch of fresh dill
Video
Notes
Cooking Tips:
- Use a vegan-friendly Dijon: Maille Dijon Originale Traditional Mustard is vegan. If using other brands of Dijon mustard, check the packaging to ensure you are using a vegan-friendly version.
- Don’t overcook the potatoes: If you are using small whole potatoes (like I did in this recipe), they will take around 10 minutes once they are submerged in boiling water. Remember, they should be firm and not flaking and falling apart, and they’ll continue to cook for a minute or two once removed from the water.
- To check potatoes are done: Use a small sharp kitchen knife (or skewer) to test: Stab a potato, and once it falls off the blade without much resistance, it is ready.