Mediterranean Red Skin Potato Salad

Kitchen Tested
  • Yield 10 servings

A fresh, lighter style of everyone’s favorite picnic salad.

When tossed, this salad is a beautiful ruddy pink color. Add chopped sun-dried tomatoes, capers and Kalamata olives, if you like, and substitute 1/2 cup extra-virgin olive oil for the mayonnaise


5 pounds red bliss potatoes with skins on, washed well
1 medium red onion, minced
1 cup chopped dill pickles or cornichons
1 cup chopped roasted red peppers
1 tablespoon tomato paste
1 tablespoon Dijon-style mustard
1 cup low-fat mayonnaise
1 tablespoon red wine or balsamic vinegar
1/4 cup chopped parsley
Salt and freshly ground black pepper


  1. Boil the potatoes in plenty of water to cover about 20 minutes until tender but still firm. Drain and place on a plate tocool. Slice about 1/2-inch thick.
  2. Combine remaining ingredients in a large mixing bowl. When the potatoes are cool, add to bowl and mix until combined well.



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