Mediterranean potato salad

Mediterranean potato salad
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 12

    petite boiling potatoes, washed

  • 1/4 cup
    (60 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    fresh lemon juice

  • 1/2 tsp.
    (2 mL)

    anchovy paste

  • 1 Tbsp.
    (15 mL)

    capers, drained

  • 1

    garlic clove, crushed

  • 1/2 cup
    (125 mL)

    kalamata olives, pitted and chopped

  • 4

    green onions, sliced

  • 3

    medium tomatoes, cut into wedges

  • 5 tsp.
    (25 mL)

    chopped fennel fronds (optional)

  • 4 oz
    (100 g)

    goat cheese, crumbled

  • basil leaves to taste


Add potatoes to a pot of salted water.

Bring to a boil, cover and cook over medium heat until tender.

Drain and set aside. Put oil, lemon juice, anchovy paste, capers and garlic in a screw-top jar and shake until blended.

Pour dressing into a large salad bowl.

Add olives, onions, tomatoes, fennel and potatoes.

Toss to coat vegetables.

Season with salt and pepper.

Top with crumbled goat cheese and basil leaves.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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