Mediterranean Potato Salad

Mediterranean Potato Salad
Photo by Scott Phillips


  • ¾ cup chopped fresh mint
  • 2 tsp. Dijon mustard
  • 1 cup halved or quartered black olives
  • 2 large cloves garlic, mashed to a paste
  • 1 tsp. kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 cups frozen artichoke hearts, thawed, patted dry, and cut into ¾-inch wedges
  • + 8 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • ¼ cup plain rice vinegar
    • ½ tsp. freshly ground black pepper
    • 3-¼ lb. baby red potatoes, scrubbed clean
    • ½ tsp. crushed red pepper flakes
    • Kosher salt
    • ¼ cup fresh lemon juice
    • 2 tsp. chopped fresh marjoram

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, marjoram, and red pepper flakes.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network