ForeverMama's Mediterranean Red Potato Salad
Recipe: #16561
January 04, 2015
Categories: Salads, Potato Salad, Side Dishes, Peppers, Potatoes, Mediterranean, July 4th, Picnic, Potluck, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is my "go to" potato salad that I've been making for quite some time. It's the one my husband always requests because it's so tasty and because it contains no mayonnaise (he hates mayonnaise). For those who do and don't enjoy mayonnaise, this potato salad is sure to please with it's definite Mediterranean flavors. It derives from a high-end grocer, J. Bildner and Sons in back bay Boston. I've tweaked a bit from the original recipe."
Ingredients
Nutritional
- Serving Size: 1 (187.4 g)
- Calories 180.5
- Total Fat - 9.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 111.3 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4 g
- Sugars - 3.2 g
- Protein - 2.9 g
- Calcium - 28.8 mg
- Iron - 1.2 mg
- Vitamin C - 48 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash and boil the unpeeled, whole potatoes until just tender (about 20 minutes). Drain. Cut potatoes into 1/2 - 1 inch pieces (or slice if you prefer). Place in a large serving bowl and set aside.
Step 2
In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, red onion, bell peppers, parsley, salt and pepper to taste. Mix to blend.
Step 3
Pour the mustard mixture over the potatoes and toss gently to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm. This helps penetrate more deeply into the potato.
Tips
No special items needed.