Are you tired of the typical potato salads loaded with mayo that are fattening and non-nutritious? This version is flavor packed with capers, onions, lemon, and dill. Why use mayo, when you can use extra virgin olive oil? To make this healthy potato salad with red potatoes even more delicious, I added a can of artichoke hearts, which pairs perfectly with the lemon and dill. Red bliss potatoes are a must for this recipe because the skins add awesome texture that you don’t get from white peeled potatoes. I’ll be making this all summer for cookouts and get-togethers. You can serve this salad warm, room temperature, or even cold. Grilled meat is the best food to serve alongside this salad.
Potato salad with red potatoes is also tasty in the colder months when root vegetables and potatoes are still available and while other produce needs to be shipped long distances in order to make it onto the shelf of the supermarket. Where we live, we belong to a farm share so during the winter we can purchase local vegetables that are good to be eaten during the colder months such as potatoes. Although nothing beats the abundance of summer, there are vegetables that are hardy during the winter and can be the makings for delicious Mediterranean meals. We hope you enjoy this recipe but first here are some tips on preparing it!
Here are some tips:
Use red bliss potatoes
Leave the artichokes hearts whole to keep them about the same size as the potatoes
Adjust lemon to your liking. Some people like it really lemony.
Roast the potatoes at 400 degrees F with a drizzle of olive oil (potatoes should be coated with oil) and some salt for 40 minutes or until soft. Leave them aside to cool enough where you can handle them.
Once cool enough to handle, but still warm on the inside, cut in quarters and put in a serving bowl.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.