Mediterranean Fingerling Potato Salad With Olive Tapenade
No mayo Mediterranean Fingerling Potato Salad with Olive Tapenade is full of fresh herbs, salty olives, sweet fennel, tangy citrus, and garlic. It's got layered flavor, balance, and crave-worthy flavor that pairs perfectly with BBQ sides, weeknight salmon dishes and grilled burgers.
Servings: 6 servings
Calories: 314kcal
Equipment
Ingredients
Potatoes
- 1½ lbs fingerling potatoes boiled until fork tender
- 1 tablespoon kosher salt Diamond Crystal
- ½ bulb fennel sliced thin
- 1 oz shallot fine dice
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1¼ teaspoon kosher salt Diamond Crystal
- ½ teaspoon black pepper coarse ground
- 5 hard boiled eggs
Olive Tapenade
- 2¼ oz green olives with pimentos
- 2 oz kalamata olives pitted
- 2 oz castelvetrano olives pitted
- 1 clove garlic peeled and smashed
- ½ oz capers
- 1 tablespoon lemon juice fresh
- zest of 1 lemon
- ½ tablespoon orange juice
- 5 teaspoon white wine vinegar
- 1 tablespoon dijon mustard
- ½ tablespoon fresh thyme stemmed and rough chop
- 2 tablespoon fresh dill chopped
- ½ cup fresh parsley stemmed and chopped
- ¼ cup olive oil extra virgin
- 1 pinch kosher salt Diamond Crystal
- 1 pinch black pepper coarse ground
Instructions
Potatoes
- Preheat oven to 425°F then line a sheet tray with parchment paper. Add fingerlings to cold water with 1tbsp kosher salt and bring to a boil for 10-15 minutes, until fork tender but not falling apart. Drain well
- Add fingerlings to a bowl along with fennel, shallots, garlic, olive oil, salt and pepper. Toss to coat then spread out on prepared sheet pan, cut side down, and roast 25-30 minutes until golden brown. Allow potatoes to cool while making the olive tapenade
- Boil eggs while potatoes are roasting. Start eggs in a pot of cold salted water. Bring to a boil and continue cooking for 6 minutes, uncovered. Drain eggs and immediately shock in a bowl of ice water for easy peeling. Allow 20 minutes of cooling before peeling, then press through a wire rack or chop into small chunks
Olive Tapenade
- Add all olive tapenade ingredients to food processor then blend on high for 5-10 seconds until chopped but still chunky
- Add tapenade to warm potatoes, allow to cool slightly then add eggs. Serve immediately or up to 24 hours later
Notes
Use multi-colored or all one color fingerling potatoes.
Potatoes can be boiled up to 3 days in advance before roasting. Keep boiled potatoes in an airtight container in the fridge.
Tapenade can be made and stored in an airtight container in the fridge up to 1 week in advance.
Use a mandolin slicer for easy thin slicing of fennel bulb.
If hard boiling eggs in advance, it is recommended to peel them before storing them in the fridge. Boiling eggs then storing them in the fridge before peeling can cause difficult peeling. Eggs will keep up to 5 days in the fridge, boiled and peeled.
Store potato salad in an airtight container in the fridge for up to 48 hours. Flavor begins to fade after 2 days.
Nutrition
Calories: 314kcal | Carbohydrates: 25g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 155mg | Sodium: 2280mg | Potassium: 692mg | Fiber: 5g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 2mg
