Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, prepare the dressing by whisking together the olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
- Step 3: In a large bowl, gently combine the slightly cooled potatoes, Kalamata olives, sun-dried tomatoes, red onion, parsley, and dill.
- Step 4: Pour the dressing over the potato mixture and toss gently to coat evenly. Be careful not to mash the potatoes.
- Step 5: Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- For best flavor, allow the potato salad to sit in the refrigerator overnight before serving, as the flavors intensify beautifully.
- This salad is best served cold or at room temperature, and doesn't require reheating.
- Serve this bright, flavorful salad alongside grilled fish, chicken, or as part of a Mediterranean mezze platter.
- Don't overcook the potatoes; slightly firm potatoes hold their shape better in the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American