A fresh, vibrant potato salad packed with scallions, briny capers, olives, lemon, and fresh herbs. Perfect alongside grilled meats, BBQ dishes, or served on its own for an easy summer lunch. No mayo needed, just a simple punchy dressing that soaks beautifully into the warm potatoes.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4–6
Ingredients
5–6 medium potatoes, cut into even cubes
Salt, for cooking water
2 scallions, finely sliced
1 clove garlic, minced
2 tbsp good quality olive oil
1 tsp Dijon mustard
1 tbsp red wine vinegar
Juice of ½ a small lemon
1 tbsp capers
15-20 Kalamata olives, pitted and
2 tbsp fresh parsley, chopped
Salt and pepper, to season
Method
Wash the potatoes, no need to peel them. Cut them into evenly sized cubes, not too small or too large, so they cook evenly.
Fill a large pot with salted water and add the potatoes. Bring to a boil and cook for 18–20 minutes, or until fork tender but still holding their shape with a slight bite. Drain and set aside to cool slightly.
Meanwhile, finely slice the scallions, mince the garlic, chop the parsley, and pit the olives.
In a large bowl, combine the scallions, garlic, olive oil, Dijon mustard, red wine vinegar, lemon juice, capers, parsley, and olives. Season with salt and pepper and mix well.
Add the warm potatoes to the bowl and gently toss until evenly coated. Taste and adjust the seasoning if needed before serving.