Mediterranean Potato Salad

Mediterranean Potato Salad
Photo by Scott Phillips


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

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


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