Last updated on May 17th, 2019 at 06:33 pm
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Inspired by Anna Olson: Fresh on Food Network, this Mediterranean potato salad has it all – put a twist on a classic and give it a try. All of the best flavours of the Mediterranean mixed up into a delicious bowl of potato salad – packed with olives, sundried tomatoes, lemon juice, feta and a ton of herbs.
Can we start thinking about BBQs and picnics now please? It is technically spring, although it doesn’t feel like it, and I am ready to be eating al fresco and enjoying all those delicious summer time flavours inspired by the Mediterranean. Potato salad is such a classic BBQ and picnic side, and this Mediterranean version won’t last long, so make a double batch!
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It’s a bit of a running theme at any BBQ we host, that we always make a different kind of potato salad. Whilst I am a big fan of the classic mayo, gherkin and spring onion combo, it’s good to think outside of the box. Some of our most popular ones have been avocado and bacon, Mexican sweet potato salad and lemon and watercress potato salad. But when I saw this Mediterranean Potato Salad on Anna Olson: Fresh, I knew we had to try it!
One of the questions we get asked most often is where we get our inspiration and our answer is always: travelling, eating out and Food Network. Delivering bold, fun and entertaining programming, it’s a great source of inspiration for us, and it should be your go-to as well if you need meal inspiration or just entertainment! It always makes me hungry when watching, so that speaks volumes! In the UK, Food Network can be viewed on Freeview channel 41, Sky 248/250, Freesat 148/149 and on Virgin 291.
March is Women’s History month – a month in which people around the world celebrate women throughout history who have contributed to the world in a positive way and women have contributed to the world of food massively, and I think the fantastic woman-led programmes on Food Network are a testament to this. One of our favourites is Anna Olson – she has a huge passion for food and that shines through her show and recipes. Simple and fresh flavours come together in wholesome meals that the whole family will love.
It’s not just her amazing recipes that inspire us. She is a role model to many because she turned her passion into a valuable skill set. After attending the College of Culinary Arts in Denver, she travelled the United States, picking up food inspiration across her travels; she eventually arrived in Niagara Falls Canada where she worked as a pastry chef. This is where she began her career as co-writer and author of seven cookery books. And of course, there’s all the various programmes she’s hosted.
When I first started out blogging, I wanted to take my passion for food and turn it in to a career, and I have. The women on Food Network (Anna especially) inspired me to push my blog to be the best it could be and maybe have a book and a TV show of my own one day. Well, I have one book published and the second will be published later this year, so just the TV show to tick off the list now!
If you have a passion for food, than channel your inner Anna Olson and turn it in to something more. Research conducted by Food Network revealed 72% of women believe being a woman today is better than ever and 77% believe there’s no limit to what we can achieve. I personally believe that statistics as high as that are because there are so many amazing female role models out there, showing us just what you can achieve when you put your mind to it.
Back to the amazing Anna inspired Mediterranean potato salad – we used her recipe as a base, and added our own little twist to it – feta! The little bites of creaminess from the feta goes really well with the saltiness of the olives. Anna’s recipe called for basil, but we added some mint too as it added another layer of freshness.
You could make this into a full meal by adding some grilled chicken or salmon. Throw a few rocket leaves in there too and you have yourself a filling, colourful and Mediterranean inspired meal.
As I always say, the best part of food programmes, magazines and blogs is the inspiration they provide – but don’t be afraid to add your own spin!
Here’s how to make this Mediterranean Potato Salad
Mediterranean Potato Salad
- 700 g Mini potatoes (red, white or mixed), cut in half
- 0.5 cup Pitted kalamata or other brined olives, roughly chopped
- 0.25 cup Sundried tomatoes, soaked in warm water and cut into strips
- 0.5 Red onion, thinly sliced
- 30 ml Extra virgin olive oil
- 3 tbsp Lemon juice
- 1 tbsp Anchovy paste (optional)
- 1 tsp Garlic, finely minced
- Salt and pepper to taste
- 0.25 cup Fresh basil leaves, coarsely chopped
- 0.25 cup Fresh mint leaves, coarsely chopped
- 60 g Light feta cheese, crumbled
- Boil potatoes in salted water until tender when pierced with a fork. Drain well.
- While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic. Season to taste (little salt will be needed, if at all).
- Immediately before serving, stir in chopped basil and mint and toss and crumble the feta on top.
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~ This Mediterranean Potato Salad is a commissioned recipe for The Food Network ~
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