Mediterranean Potato Salad

Mediterranean Potato Salad

Ingredients

Serves 6 as a side

1 lb / 453 gr potatoes (I used small red potatoes), cut into bite size pieces

1 small red onion, minced

¼ cup black olives (preferably Kalamata), pitted

¼ sun-dried tomatoes packed in oil, drained and sliced thin

2 tablespoons capers

1 tablespoon chopped fresh parsley

Juice of 1 lemon

4 tablespoons olive oil

1 teaspoon mustard (I used Dijon mustard)

1 teaspoon salt

Ground black pepper to taste

Directions

Place potatoes in a pot of salted water, bring to a boil, lower to a simmer and cook until fork tender but still firm. Drain and transfer to a large bowl.

While the potatoes are cooking, in a small bowl combine lemon juice and mustard. Whisk in the olive oil until smooth. Add salt and pepper and set aside.

Pour dressing over warm potatoes and gently toss until the potatoes are coated and begin absorbing the dressing. Set aside a couple of minutes then toss again.

Add the onion, olives, sun-dried tomatoes, capers, and parsley. Gently stir to combine.

Take a taste and adjust seasoning as needed.

Serve chilled!