| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 10 min |
| Inactive: | 1 hr 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound baby red potatoes, halved
- 1 pint (2 cups) cherry tomatoes, halved
- 3 scallions, thinly sliced
- 1/3 cup pitted black olives, halved
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper
Instructions
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 241 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 616 mg |
| Serving Size | 1 of 4 servings |
| Calories | 241 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 616 mg |
Reviews
Looking forward to making this. Can it be made the day before?
Made this for my parents alongside Giada’s grilled sirloin with roasted pepper salsa. They loved it. I subbed dried thyme for fresh. In hindsight, I would have just left it out. But it was yummy nonetheless.
I found that the new potatoes tasted a bit bland. I think next time I will cut the potatoes smaller. The salad is very eye appealing. It tastes better a day later. I think bits of mozzarella cheese to this would be nice addition.
Tasty! This is SUPER flavorful and definitely a great alternative to a traditional mayo -based potato salad. It almost reminded me of a puttanesca sauce with the olives, tomatoes, and capers. Very yummy as a side, and my husband ranted and raved about it. Giada, you never disappoint me!
This recipe is a great alternative to potato salad if you do not like mayo. Everyone enjoyed it. I think it needs a little more flavor. I may next time try it with a little garlic in it.
Another huge hit! I lost my jar of capers so substituted chopped green olives at the last minute. They were awesome, too. New family favorite. Thanks, Giada!!
I have never been a fan of potato salad. I hate mayonnaise. A friend gave me this recipe and I love it. It’s a regular “go to” dish for cookouts and parties.
SEXIEST looking potato salad ever!!!… Taste nothing short of exceptional .. Great flavors.!@!!!@#$$@@!!!!!!!
Thais is called easy and mouth watering recipe
last night i made Red potato & tamato Salad and citrus Rice,
with garlic bread and choclate diped straberry
my friends liked it very much.
Thanks,
Giada
last night i made Red potato & tamato Salad and citrus Rice,
with garlic bread and choclate diped straberry
my friends liked it very much.
Thanks,
Giada
I had leftover potatoes and tomatoes so this was the perfect recipe. I didn’t have olives so I omitted them, but this was still a delicious side dish. I think that I prefer this the traditional mayo-based potato salad.