Potato Salad with Basil, Olives and Dried Tomatoes

Recipe By: Calphalon Team  -  Originally Published: 10/19/2011


Here is an uncommon potato salad recipe that has been elevated to nobler heights.  Enjoy the Mediterranean touches, a focus on better-for-you and the vibrant mix of color.  And it's easy to do. This could very well become your new traditional favorite!

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Salad


For the potato salad:

3 lbs. Idaho potatoes, boiled, cut into 1/2-in. cubes 

1/2 c. dried tomatoes, julienne

4 scallions, trimmed, washed and coarsely chopped

1 c. pitted, oil-cured black olives, cut lengthwise in half

1 1/2 c. cooked corn kernels

1 large red pepper, trimmed, cored, cut into 1/4-in. dice

salt and freshly ground pepper 

For the dressing:

1/3 c. cider vinegar

2/3 c. extra virgin olive oil

2 Tbsp. Dijon mustard

2 - 3 oz. white wine

2 Tbsp. fresh minced parsley

2 large cloves garlic, minced

3 Tbsp. fresh basil, julienne


Boil the potatoes in a large pot until you can insert a fork.  Drain.  

Place all salad ingredients in a large bowl.  

Place dressing ingredients into a medium glass jar.  Cover and shake vigorously.  Pour dressing over salad.  Dressing will absorb more easily if potatoes are still warm. 

Toss lightly to mix.  Chill at least 2 hours.