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Mediterranean Potato Salad


25 mins
Serves 6

This modern mayo-free take on potato salad is packed with fresh flavor from Oven-Roasted Heirloom Tomatoes, briney olives, and an explosion of fresh herbs.

  • Step 1

    Cook the lentils: combine the lentils with the 4 cups water or vegetable broth, salt, and pepper in a medium saucepan. Bring to a boil, then turn heat down and simmer until tender, about 20 minutes. Drain and cool completely. 

  • Step 2

    Cook the potatoes: cover potatoes with cold water and  bring to a boil over high heat. Cook for 15 minutes, or until easily pierced with a fork. Drain, cut in half, and set aside.

  • Step 3

    Mix Oven-Roasted Heirloom Tomatoes, red onion, celery, mint, parsley, olives, and grated garlic in a serving bowl. Season with salt and pepper to taste.

  • Step 4

    Toss lentils and potatoes with tomato mixture.  Top with tuna or sardines, if using, and hard boiled eggs. Garnish with extra herbs.

Ingredient list

  • 1 1/2
    cups brown or green lentils
  • 1 1/2
    salt and pepper, to taste
  • 1
    lbs new potatoes
  • 1/2
    16 oz jar of Oven-Roasted Heirloom Tomatoes, liquid and tomatoes separated
  • 2
    small red onion, thinly sliced
  • 2 Tbsp
    stalks celery, roughly chopped
  • 3 Tbsp
    roughly chopped mint, plus extra for garnish
  • 1
    roughly chopped parsley, plus extra for garnish
  • 2
    cup olives, halved
  • 8 oz
    cloves garlic, minced
  • 4
    good quality tuna or sardines, chunked (optional)