25 Minute Mediterranean-style Baby Potato Salad
This colorful baby potato salad is inspired by the flavours of the Mediterranean, with chickpeas, olives, tomatoes and a tangy harissa olive oil vinaigrette instead of mayo. It’s veggie packed and comes together in just 25 minutes! Perfect for BBQs and potlucks.
Ingredients
- 2 pounds baby potatoes halved or quartered, depending on size
- 1 small bunch Italian (flat leaf) parsley leaves and tender stems, chopped
- 1 pint cherry tomatoes halved
- 14 ounce can chickpeas rinsed and drained
- ¼ cup minced shallot
- ½ cup almonds or walnuts chopped
- ½ cup pitted Kalamata olives halved, or ¼ cup capers
- 1 batch harissa vinaigrette
- salt for seasoning
Instructions
- Bring a large pot of water to the boil. Add salt and potatoes and cook until potatoes are just fork-tender, about 10-15 minutes depending on size.
- While the potatoes cook, prepare the harissa vinaigrette and veggies.
- Once cooked, drain potatoes in a colander and rinse with cold water. If you want to cool them faster, spread the potatoes on a parchment-lined baking sheet to cool until slightly warm or fully room temperature, your choice!
- In a large salad bowl, combine the potatoes, parsley, tomatoes, chickpeas, shallot, almonds, olives and ¾ of the dressing. Serve immediately, or for best flavour, let sit for 30-60 minutes for the potatoes to soak up the dressing.
- Leftovers keep well, covered in the fridge, for up to 3-4 days.