Google Custom
CivicLifeSportsSchoolsBusinessFoodOur HomesLetters/OpinionsCalendar

Published July 18th, 2012
Potato Salad, Hold the Mayo
By Susie Iventosch
Mediterranean Potato Salad Photo Susie Iventosch

There is almost always a good occasion for potato salad in the summertime ... picnics, barbecues and patio parties, to name a few. While the traditional potato salad, made with boiled eggs, mayonnaise and celery is delicious, there are other fun ways to prepare potato salad that will please those non-mayo eaters that may inhabit your world! (I have three such people in my family.)
Last week, my son's girlfriend was helping me in the kitchen and together we came up with this rendition using Kalamata olives, sundried tomatoes and feta cheese, some of my favorite ingredients. Though we did not have any on hand, marinated artichoke hearts might be really delicious in this salad, too.
Don't worry about being precise on the quantities, because you can easily add more or less of any of the ingredients, or even add others that come to mind, to create a salad that pleases you!

Mediterranean Potato Salad


6 to 8 medium-large potatoes (half Yukon Gold and half New potatoes)
1 red onion or 2 large shallots, chopped or sliced and caramelized in olive oil
1/3 cup sundried tomatoes, cut into julienned strips or chopped
1/2 cup Kalamata olives, cut into slices or quarters
1/2 cup grated Parmesan cheese
1/3 cup crumbled feta cheese (sprinkle on top when serving, so it doesn't get too mushy)
1 recipe Dijon vinaigrette dressing (below)

Dijon Dressing
Juice of one lemon
2 tablespoons red wine vinegar
2 heaping teaspoons Dijon mustard
1/4 cup extra-virgin olive oil (more or less, depending upon how tart you like the dressing)
1/2 teaspoon lemon and pepper seasoning salt
Freshly ground black pepper

Clean potatoes and cut into bite-sized chunks, (no need to peel them). Place in a pot of cold water and bring to a boil. Continue to boil just until a knife inserts easily, or potatoes are al dente, but not so long as to allow potatoes to get mushy. Remove from heat, drain and cool.

Meanwhile mix lemon juice, vinegar and Dijon in a small bowl or glass measuring cup. Stir with a wire whisk. Slowly add oil, mixing well. Add seasoning salt and pepper.

In a large bowl, toss potatoes, onion, olives, sundried tomatoes, grated Parmesan and dressing. Refrigerate until ready to serve, but allow to sit out for 10- 15 minutes before serving. Sprinkle feta on top before serving.

Note: Try adding artichoke hearts, fresh cherry tomatoes, capers, or even coarsely chopped grilled eggplant to this salad, for slight variations. If you think of anything else to add, please email me and I will try it next time!

print story

Before you print this article, please remember that it will remain in our archive for you to visit anytime.
download pdf
(use the pdf document for best printing results!)

Send your comment to:
Reach the reporter at:

Quick Links for LamorindaWeekly.com
send artwork to:
Classified ads
Lamorinda Service Directory
About us and How to Contact us
Letter to the Editor
Send stories or ideas to:
Send sports stories and photos to:
Subscribe to receive a delivered or mailed copy
Subscribe to receive storylinks by email
Our Homes

Copyright Lamorinda Weekly, Moraga CA