Potato Salad with ILIADA Kalamata PDO Extra Virgin Olive Oil

Servings: 4-6 as a side

Prep time: 10 minutes

Cook time: 20-25 minutes

Total time: ~35 minutes

Ingredients

• 1 kg (about 2.2 lbs) baby potatoes (new potatoes or fingerlings work best; no need to peel)
• 3-4 tablespoons ILIADA Kalamata PDO Extra Virgin Olive Oil (plus extra for drizzling)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon or whole-grain mustard
• 1 tablespoon balsamic vinegar
• A generous handful of arugula (rocket) and mixed lettuce leaves (about 100-150g / 3-5 oz total)
• 200-250g (7-9 oz) burrata cheese (or fresh mozzarella torn into pieces; 1-2 balls)
• Optional enhancements for extra flavor and texture: fresh herbs like basil or oregano, a pinch of chili flakes or black sesame seeds for garnish, and additional ILIADA olive oil for finishing

Instructions

1. Prepare the potatoes: Wash the baby potatoes thoroughly. If they’re very small, leave them whole; if larger, halve or quarter them for even cooking. Place in a pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender but not falling apart. (Alternatively, for a roasted version with golden, crispy edges as in the photo: Toss the halved potatoes with 2 tablespoons ILIADA olive oil, salt, and pepper. Roast at 200°C/400°F for 20-25 minutes, shaking the pan halfway, until golden and crispy.)
2. Drain and season: Drain the potatoes well (or remove from the oven). While still warm, gently toss them in a large bowl with 1-2 tablespoons of ILIADA Kalamata PDO Extra Virgin Olive Oil, salt, and black pepper. The warmth helps the oil absorb beautifully.
3. Make the dressing: In a small bowl, whisk together the mustard, balsamic vinegar, and 1-2 tablespoons of ILIADA Kalamata PDO Extra Virgin Olive Oil until emulsified. Season with a pinch of salt and pepper. Adjust to taste — it should be tangy and slightly sharp to balance the creamy elements.
4. Assemble the salad: Arrange the warm potatoes in a serving bowl or on a platter. Scatter the arugula and lettuce leaves over and around the potatoes. Tear the burrata into generous pieces and place on top — let it ooze slightly for that luxurious creaminess.
5. Dress and finish: Drizzle the mustard-balsamic dressing over everything, followed by a final generous pour of ILIADA Kalamata PDO Extra Virgin Olive Oil. Finish with freshly ground black pepper, and if desired, a sprinkle of seeds or herbs for extra crunch and aroma.
6. Serve: Enjoy immediately while the potatoes are warm and the burrata is melty. This salad is best fresh but can sit at room temperature for a short time. It’s fantastic as a side to grilled meats, fish, or as part of a mezze spread.

Serving Suggestions

• Pair as a vibrant side with grilled lamb chops, souvlaki, or barbecued fish for a true Greek-inspired meal.
• Serve alongside other Mediterranean favorites like tzatziki, grilled vegetables, or crusty bread drizzled with more ILIADA olive oil.
• Enjoy it as a light lunch on its own or with a chilled glass of white wine. The creamy burrata and peppery olive oil shine beautifully in warmer weather.