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A Guide to Making the Perfect Mediterranean Potato Salad

    A Guide to Making the Perfect Mediterranean Potato Salad

    A Guide to Making the Perfect Mediterranean Potato Salad: We give this mustard potato salad a Mediterranean twist by adding fresh herbs and capers to the dressing and making it brighter. It tastes great, doesn’t have eggs, and is much lower in calories! Potato salad recipes are very important in every culture, from Greek to Italian and almost every home in between. The potato salad I like is the mustard dill one.

    Let me suggest a different kind of potato salad than the usual one, which is mashed potatoes with mustard, pickles, and hard-boiled eggs. This one has a bright Mediterranean twist. This is a healthier version of our Greek Potato Salad. Instead of mayo, fresh herbs like dill and parsley give it a fresh taste. I add salty capers and some spicy chopped red onions here.

    You will also love the Dijon mustard dressing made with white wine vinegar, good extra virgin olive oil, and mustard. With grilled whole chicken, pork souvlaki, or kofta kebabs, potato salad, caponata, and this tomato salad are common sides. This is especially true in the hot summer months! But this potato salad can be eaten in many other ways as well. I am excited for you to try it!

    What kind of potatoes should I use?

    1. New potatoes and red potatoes, which have waxy, thin skins, work best for this mustard potato salad because they have the least amount of starch and can hold their shape well. Also, you don’t need to peel them!
    2. Yukon gold potatoes, which are small gold potatoes, are another type of potato I often use. They are great all-purpose potatoes with a little more starch but will still hold their shape.
    3. Because they have a thick skin and a lot of starch, russet potatoes are not the best choice for this potato salad recipe.
    4. You likely agree with me that the deli and store-bought food is not what you want since you’re here. It’s too heavy and soggy for me because it’s been sitting in mayo for hours.
    5. Even though it’s homemade, potato salad can be bland, too mushy, or lack flavor sometimes.
    6. You’re looking for something magical, but this mustard dill potato salad has everything you need: Keeps its shape for a beautiful presentation; full of flavor without being heavy. This is why…


    1. 1 ½ lb small potatoes such as new potatoes, Yukon gold potatoes, or red potatoes
    2. Water
    3. teaspoon salt
    4. ¼ cup chopped red onions
    5. ¼ cup fresh chopped parsley
    6. ¼ cup chopped dill
    7. 2 tablespoon capers

    How to make the best potato salad

    1. Pick out the right potato. As I already said, russet potatoes are very starchy and have thick skins. Instead, choose new potatoes, red potatoes, or small gold potatoes, which will keep their shape better.
    2. Cut the potatoes up before you cook them. If you cook the potatoes first, they won’t be easy to slice in a way that looks great. Also, potatoes that are thinly sliced will cook quickly.
    3. Add salt to the water where the potatoes are cooking. This will help make it taste better right away.
    4. Choose a dressing that isn’t heavy on mayonnaise over one that is. Extra virgin olive oil, a good splash of white wine vinegar, and Dijon mustard that I made myself were used to dress potato salad. If you want to make it taste even better, add some spice, like black pepper, coriander, or sumac.
    5. Cover the hot potato slices with the dressing. Don’t let the potatoes cool down too much; adding the dressing while they’re still warm will help them soak up the flavor better.
    6. Turn up the taste. Some people may think the dressing is enough, but I like to add herbs like dill and parsley to make it taste better and add color. Some potato salad recipes call for pickles, but I like adding capers for a Mediterranean touch. Either way, they will add a salty and sour touch to this dish. And some chopped red onions (or shallots if you want something milder).
    7. Let the potato salad sit for a while before you serve it. That way, the flavors can mix. Leave it out at room temperature or put it in the fridge for at least an hour. Before you serve it, make sure it’s at room temperature.

    How to make potato salad with mustard

    1. Cut the potatoes up and cook them. A mandoline slicer like this one (affiliate link) helped me cut my potatoes into rounds that were very thin. Put them in a pot of water with a lot of salt. Bring the water to a boil, then turn down the heat and cook for about 6 minutes, until the potatoes are soft. Let it drain well.
    2. Prepare the sauce. Get a small bowl (or a measuring cup that’s easy to pour) and mix the olive oil, mustard, white wine vinegar, and spices together. Mix well.
    3. Do not mix the potatoes too much after adding the dressing.
    4. Add the rest of the things you need. Add the tomato slices, fresh herbs, and chopped onion. Carefully toss to mix.
    5. Stop. Wait to eat the mustard potato salad. Take some time to let the flavors blend while the food sits. You can put it in the fridge for 30 minutes to an hour if you want, but make sure it’s room temperature before serving.


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