Include in Print View:

Mediterranean Potato Salad

Mediterranean Potato Salad recipe image
This Mediterranean Potato Salad swaps heavy mayo for a light, aromatic dressing of chicken broth, olive oil, and white wine vinegar. The dish features tender quartered new potatoes that soak up the savory broth, balanced by the chewy sweetness of dried tomatoes and the crisp crunch of fresh celery. Fragrant dried basil and minced garlic add depth, while a touch of pepper provides just enough warmth. It&# 226;ÂÂs a vibrant, gluten-free side dish that shines at summer barbecues, potlucks, or as a hearty addition to a light lunch. The flavors meld beautifully as it sits, making it an excellent make-ahead option for any gathering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 296.1
Dietary: Gluten-free
Description
This Mediterranean Potato Salad swaps heavy mayo for a light, aromatic dressing of chicken broth, olive oil, and white wine vinegar. The dish features tender quartered new potatoes that soak up the savory broth, balanced by the chewy sweetness of dried tomatoes and the crisp crunch of fresh celery. Fragrant dried basil and minced garlic add depth, while a touch of pepper provides just enough warmth. It&# 226;ÂÂs a vibrant, gluten-free side dish that shines at summer barbecues, potlucks, or as a hearty addition to a light lunch. The flavors meld beautifully as it sits, making it an excellent make-ahead option for any gathering.
Ingredients
  • 1 1/2 lbs New potatoes -- quartered
  • 3/4 cups Boiling chicken broth
  • 1/2 cups Dried tomatoes
  • Not oil pack
  • 1 tablespoons Olive oil
  • 1 tablespoons White wine vinegar
  • 1/2 teaspoons Dried basil -- crushed
  • 1/4 teaspoons Pepper
  • 1 clove Garlic -- minced
  • 1/2 cups Diced celery
Directions
  1. 1
    Place the quartered new potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender when pierced with a fork. Drain well.
  2. 2
    Transfer the hot potatoes to a large mixing bowl. Pour the boiling chicken broth over the potatoes and let them sit for 5 minutes to absorb some of the liquid.
  3. 3
    In a small bowl, whisk together the olive oil, white wine vinegar, crushed dried basil, minced garlic, and pepper to create the dressing.
  4. 4
    Add the dried tomatoes and diced celery to the bowl with the potatoes.
  5. 5
    Pour the dressing over the potato mixture and toss gently to combine, ensuring all ingredients are evenly coated.
  6. 6
    Taste and adjust seasoning with additional pepper or vinegar if desired. Serve immediately or chill for 30 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 296.1kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 2.0g10%
Cholesterol 40.1mg14%
Sodium 60.9mg3%
Total Carbohydrate 34.3g12%
Dietary Fiber 5.2g21%
Sugars 3.8g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mediterranean, potato salad, dried tomatoes, chicken broth, olive oil, celery, garlic, basil, white wine vinegar, vegetarian, side dish, picnic, healthy, gluten-free, summer, new potatoes, tangy, savory, easy, fresh
Read it online: https://www.chefs-mate.com/recipe/mediterranean-potato-salad/