Recipes: Salads, Side Dishes

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Mediterranean Herb Crusted Potato Salad



  • 2 ½ lbs. small to medium red potatoes
  • 2 tsp. Italian seasoning blend
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds
  • 2 1/2 tsp. Jane’s® Krazy Mixed Up Pepper
  • ½ cup extra virgin olive oil
  • 1 cup Kalamata olives, sliced
  • 1 small red onion, very thinly sliced or shaved
  • ½ cup celery, thinly sliced
  • 16 oz. fresh spinach, roughly chopped

Artichoke Vinaigrette:

  • 1 tsp. garlic paste
  • ½ tsp. salt
  • ½ cup white wine vinegar
  • 1 cup canned artichokes, drained & chopped
  • ¼ cup parsley, chopped
  • ½ cup extra virgin olive oil
  • ¼ cup toasted pine nuts


  1. Cut unpeeled potatoes in quarters; add to a large pot of cold water, with water just covering potatoes.
  2. Bring the pot to a boil and cook potatoes for 8 minutes or until fork tender.
  3. Drain potatoes and add to an ice bath; allow to sit for 5 minutes.
  4. Drain potatoes thoroughly.
  5. Grind together the Italian seasoning blend, fennel seeds, coriander seeds, salt, and Jane’s® Krazy Mixed Up Pepper; pour blend into a bowl and set aside.
  6. Heat a large heavy skillet over medium heat and add two tablespoons of olive oil.
  7. Sprinkle the spice mixture onto the potato quarters add to the heated skillet, cut side down in a single layer.
  8. Brown potatoes on all sides and remove from skillet; keep warm.
  9. Add more olive oil as needed to cook all potatoes. Allow potatoes to cool then add to a large bowl.
  10. Add the garlic paste, salt, white wine vinegar, artichokes and parsley to a blender and puree for 30 seconds; slowly drizzle in the olive oil, continuing to process for one minute.
  11. To assemble the salad, add the sliced olives, onion, celery and spinach to the bowl with the potatoes.
  12. Drizzle in the vinaigrette dressing and toss to coat. Garnish with toasted pine nuts.

Servings: 8

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