Mediterranean Potato Salad
Recipe from Better Homes and Gardens

Kalamata olives, anchovies, and capers make these creamy potatoes truly distinctive.


Mediterranean Potato Salad

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Servings: 6 side-dish servings
Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Related Categories: Potato Salad

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Ingredients
  • 1 pound
    whole tiny new potatoes
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  • 1/3 cup
    mayonnaise
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  • 2 tablespoons
    lemon juice
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  • 1 
    clove garlic, minced
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  • 1/4 teaspoon
    coarsely ground black pepper
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  • 1/4 cup
    pitted kalamata olives, coarsely chopped
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  • 2 tablespoons
    capers, drained
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  • 2 tablespoons
    finely chopped green onion
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  • 1 2-ounce
    can anchovies, drained and chopped
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  • 1/2 
    of a small red onion, sliced and separated into rings
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  • 3 
    hard-cooked eggs, coarsely chopped
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Bloomingdales
Directions
1.
Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well. Cool slightly. Cut potatoes into quarters and place in a large bowl.
2.
Meanwhile, for dressing, in a small bowl combine mayonnaise, lemon juice, garlic, and pepper. Stir in olives, capers, green onion, and anchovies. Pour dressing over potatoes. Add onion and eggs. Toss gently to mix.
3.
Cover and chill for at least 4 hours or up to 24 hours, stirring salad occasionally. Makes 6 side-dish servings.
Nutrition information
Per serving: Calories 222, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 118 mg, Sodium 356 mg, Carbohydrate 19 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 5%, Vitamin C 21%, Calcium 3%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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