Mediterranean Potato, Olive, and Caper Salad
This Mediterranean-inspired salad is a vibrant and flavorful side dish that's perfect for summer gatherings. Baby potatoes are roasted until golden brown and tender, then combined with briny kalamata olives, tangy capers, thinly sliced red onion, fresh parsley and mint, and a simple olive oil and lemon juice dressing. The result is a salad that's both refreshing and satisfying, and can be served warm or at room temperature.
The inspiration for this salad came to me on a trip to the Mediterranean coast. I was staying in a small village in Greece, and one evening I went to a local taverna for dinner. I ordered a plate of roasted potatoes, and when they arrived, I was surprised to see that they were served with a topping of olives, capers, and fresh herbs. I was immediately intrigued, and I asked the waiter what the dish was called. He told me it was called "patates me eliές kai κάππαρη" (potatoes with olives and capers), and that it was a traditional Greek dish. I loved the combination of flavors in the dish, and I knew I had to recreate it at home.When I got back to my kitchen, I started experimenting with different ingredients and proportions. I wanted to create a salad that was both flavorful and refreshing, and that could be served as a side dish or a main course. I landed on the recipe that I'm sharing with you today, and I'm confident that you'll enjoy it as much as I do.
Mediterranean Potato, Olive, and Caper Salad Mediterranean Potato, Olive, and Caper Salad Mediterranean Potato, Olive, and Caper Salad Mediterranean Potato, Olive, and Caper Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound baby potatoes, halved
  • 1/2 cup pitted kalamata olives
  • 1/4 cup capers, rinsed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss potatoes with olive oil, salt, and pepper.
  3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until browned and tender.
  4. Combine potatoes, olives, capers, red onion, parsley, mint, olive oil, and lemon juice in a large bowl.
  5. Toss to combine.
  6. Serve warm or at room temperature.
Why It Works
  • Roasting the potatoes until they're golden brown and tender gives them a delicious caramelized flavor.
  • The combination of briny olives, tangy capers, and fresh herbs adds a complex and flavorful dimension to the salad.
  • The simple olive oil and lemon juice dressing is light and refreshing, and allows the flavors of the other ingredients to shine through.