Mediterranean Potato Salad

Por Spain on a Fork · 25 min

Ingredientes

Modo de preparo

1. Cut the potatoes in half, or into 2 cm bite-sized pieces if they are larger. Spread them in one layer in a pot, add just enough water to barely cover them, season generously with sea salt and bring to a boil over high heat.
2. Meanwhile, make the dressing: whisk the olive oil, lemon juice, Dijon mustard, finely grated garlic, oregano and parsley, then season with sea salt and black pepper. Set aside.
3. Prepare the other ingredients: thinly slice the onion and the olives, halve the cherry tomatoes and mozzarella balls, and finely chop the basil.
4. After 20 to 25 minutes, check the potatoes with a toothpick; they should be fully cooked but not falling apart. Drain, rinse under cold water, shake off excess water and put in a large bowl.
5. Add the chopped ingredients to the potatoes, season with sea salt and black pepper, pour over the dressing and toss gently.
6. Serve at room temperature or chilled. It keeps for up to 3 to 4 days in the fridge.

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