Name: Amazing Mediterranean Potato Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 pounds small new potatoes, such as Yukon Gold or red bliss; 1/2 cup pitted Kalamata olives, halved; 1/4 cup pitted green olives, halved; 1/2 cup crumbled feta cheese; 1/4 cup finely chopped fresh parsley; 2 tablespoons finely chopped fresh dill; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt, to taste; Freshly ground black pepper, to taste

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Introduction

This Mediterranean potato salad offers a fresh twist on a classic side dish. Tender potatoes mix with briny olives, salty feta, and fresh herbs, all tossed in a zesty olive oil vinaigrette. It’s perfect for a light lunch or a colorful addition to your picnic spread.

The image shows a close-up of a white plate filled with small yellow potatoes covered in chopped green herbs, likely parsley or dill. There are also dark green and purple olives mixed with the potatoes. Crumbled white cheese is spread unevenly over the top, adding a soft texture contrast to the smooth potatoes. The potatoes look shiny, suggesting they are coated in oil or dressing, and the overall dish appears fresh and colorful, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds small new potatoes, such as Yukon Gold or red bliss
1/2 cup pitted Kalamata olives, halved
1/4 cup pitted green olives, halved
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt to taste
Freshly ground black pepper to taste

Instructions

Step 1: Wash the potatoes thoroughly. Cut larger potatoes into halves or quarters so they are uniform in size to ensure even cooking.
Step 2: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Step 3: Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Step 4: Drain the potatoes well and let them cool slightly.
Step 5: While the potatoes cool, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
Step 6: In a large bowl, combine the cooled potatoes, halved Kalamata olives, halved green olives, crumbled feta cheese, chopped parsley, and chopped dill.
Step 7: Pour the dressing over the potato mixture. Gently toss to coat all ingredients evenly without mashing the potatoes.
Step 8: Taste and adjust seasoning if needed. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.

Tips & Variations

Always use fresh herbs like parsley and dill to brighten the flavor.
Don’t overcook the potatoes; they should be tender but not mushy.
For a milder garlic flavor, reduce the amount of minced garlic.
Add a pinch of red pepper flakes for a subtle kick if you like a little heat.
Substitute black olives if Kalamata olives aren’t available, or swap feta for goat cheese for a different tang.
Incorporate chopped red onion or halved cherry tomatoes for extra crunch and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give the salad a gentle toss to redistribute the dressing. This salad tastes great served at room temperature or lightly chilled.

How to Serve

A white plate filled with small yellow potato pieces coated in herbs and green olives scattered throughout; the potatoes are mixed with white crumbled cheese that adds a soft texture on top and around them. Fresh green chopped parsley and dill are sprinkled evenly over the potatoes and cheese, giving a fresh look with tiny green leaves spread across the dish. The potatoes have a slight shine, showing they are tossed with oil or dressing. The white plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I Make Mediterranean Potato Salad Ahead of Time?

Absolutely! This salad actually tastes better the next day as the flavors meld together. Prepare it up to 24 hours in advance and keep it refrigerated in a sealed container.

What Are Good Substitutions for Mediterranean Potato Salad Ingredients?

If you don’t have Kalamata olives, black olives are a suitable alternative. Goat cheese can replace feta cheese for a softer texture and tangy flavor. If fresh dill isn’t available, dried dill works but use about half the amount. You can also add red onion or cherry tomatoes to customize the salad.