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Mediterranean Potato Salad with Fresh Herbs and Tomatoes

This Mediterranean potato salad is refreshing and hearty. Itpairs tender baby potatoes with fresh cherry tomatoes and finished with plentyof fresh herbs and a bit of extra virgin olive oil.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Course: Side Dish
Cuisine: Mediterranean , Italian

Ingredients

  • 1 pound baby potatoes washed
  • 1 pound cherry tomatoes
  • ¼ cup chopped fresh parsley
  • 3 tbsp chopped basil
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh oregano
  • 1 tbsp dry oregano
  • 2-3 tbsp extra virgin olive oil
  • Coarse sea salt and freshly ground pepper to taste

Instructions

    Cup of Yum
  1. Boil the potatoes until they are tender, and you can pierce your fork into them (do not overcook). This takes about 15-18 minutes. Drain and set aside.
  2. While the potatoes are boiling, prepare and wash and dry the herbs. Cut off any large stems and finely chop. Mix them all together in a bowl and set aside.
  3. Wash the cherry tomatoes and slice the larger ones in half.
  4. Assemble the salad. In a large bowl add the potatoes and tomatoes and toss gently. Add the olive oil and toss again. Sprinkle over the herbs and toss. Season with salt and pepper. Serve

Notes

  • Make Ahead
  • You can boil the potatoes a day ahead and store them in the refrigerator.
  • Storage
  • Once you make the salad, you can store in the refrigerator for up to three days.