Here it is another salads that you can make in minutes that it’s not only very nutritious but extremely yummy. ?
I do remember my mum making this I when I was a child; she used to call it Oriental salad – not quite sure why, but I’m assuming it is because she thought the recipe was coming from the Orient somewhere. I have chosen to call it Mediterranean salad as I’m not entirely sure Asia/East Asians use a lot of egg and olives in their food/diet. ? ? ?
But hey, who really cares what is called and where is coming from, all I know is that is delicious and we all ❤️ it! And I’m pretty sure you will too! ???
I’ve make this for parties sometimes and it was always something that would disappear very, very, quickly. It’s a particularly good idea for a garden party, a side to a BBQ because it contains potatoes and can go very well with children too. It is a good choice for people with allergies, vegetarians, unless you don’t eat eggs in which case you can simply ditch those from it.
Mediterranean potato, egg and olive salad
Ingredients
- 500 g red potatoes (organic)
- 5 eggs (organic) hard boiled
- 20 Olives (pitted) ideally Kalamata
- 2 spring onions (organic)
- 2-3 red peppers (pickled)
- 2 celery stalks (organic)
- 1/2 red pepper (organic)
- 1 medium red onion (organic)
- 10-15 springs parsley (organic)
- 1 tsp sea salt or pink Himalayan salt
- 100 ml Greek yogurt
- 2 tbsp cider vinegar
- 1 tbsp mayonnaise
- 2 tbsp balsamic vinegar
- 1/4 tsp pepper freshly ground
- 1-2 red chilli (optional)
Instructions
- Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
- Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
- Take pips out of the olives and cut those in halves.
- Take out a larger bowl and start putting in everything as you chop.
- Take out the pickled peppers and chop them into preferred size chunks.
- Chop the celery, the red pepper, spring and the red onion as well as the parsley.
- Chop the boiled and cooled potatoes and the cooled hard boiled eggs.
- Stir in slightly all the chopped ingredients till they nicely mixed.
- In a small bowl, mix the yogurt, mayonnaise, salt, pepper, (some red chili if you fancy), the vinegars. Mix well until homogenized. Add to the dry ingredients and mix again.
Notes
Serve warm or cold. ??
That sounds delicious, a great collection of ingredients… I agree with you this would work a treat with a whole host of BBQ dishes!
Thank you so much Brian ??
This is a lovely looking potato salad! I love the variety of ingredients you have added to make it so colorful. 🙂
Thank you so much Angela,
It is colourful and truly textured and tasty. One of my faves- I’m such a potato lover. Never enough potato ?
I love salads with potatoes and this sounds so good. A really delicious combination of flavours and a great BBQ side as you say! Yum!
Thank you Jacqui, indeed. Perfect combination to my liking any time. I used to have a lot as child ??