Mediterranean Potato Salad
This Mediterranean Potato Salad is a light and flavorful side dish featuring tender red potatoes, crispy bacon, fresh grape tomatoes, red onion, and ripe olives, all tossed in a tangy Italian dressing with cider vinegar and fresh parsley. It's a simple, quick-to-prepare salad perfect for picnics or as a vibrant accompaniment to any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Skillet or Frying Pan For cooking bacon
- 1 Cutting Board For prepping vegetables and bacon
- 1 Chef's knife For chopping and slicing
- 1 Large Mixing Bowl For combining salad ingredients
Ingredients
Main
- 1 1/2 lb medium red potatoes cut in half
- 3 slices bacon
- 3/4 cup red or yellow grape tomatoes
- 1/4 cup chopped onion
- 1/4 cup sliced ripe olives
- 1/2 cup fat-free Italian dressing
- 1 tablespoon cider vinegar
- 1 tablespoon chopped fresh Italian parsley if desired
Instructions
- Wash and halve the red potatoes; place them in a large pot and cover with cold water.
- Bring the water to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes.
- Drain the cooked potatoes thoroughly and let them cool slightly or come to room temperature.
- Meanwhile, cook the bacon slices in a skillet until crisp; remove from pan and drain on paper towels.
- Once cooled, chop the crispy bacon into small pieces.
- In a large mixing bowl, combine the red or yellow grape tomatoes, chopped onion, and sliced ripe olives.
- Add the cooled potatoes and chopped bacon to the bowl with the other vegetables.
- In a small bowl, whisk together the fat-free Italian dressing and cider vinegar.
- Pour the dressing mixture over the potato and vegetable mixture; gently toss to coat all ingredients evenly.
- Stir in the fresh Italian parsley, if desired, then cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For best results, cook potatoes until just fork-tender, avoiding overcooking as they can become mushy. Red potatoes hold their shape well. Ensure bacon is crispy for textural contrast; drain excess fat thoroughly. The key to a vibrant potato salad is allowing it to chill for at least an hour for flavors to meld. Consider adding a squeeze of fresh lemon juice or a pinch of red pepper flakes for an extra layer of brightness or subtle heat. For a richer flavor profile, a good quality olive oil can be used in place of or in addition to the fat-free Italian dressing, adjusting the vinegar content accordingly.