Mediterranean Potato Salad Recipe

Introduction

Mediterranean Potato Salad is a flavorful twist on a classic dish, combining tender potatoes with briny olives, creamy feta, and fresh herbs. This light and vibrant salad is perfect for warm-weather gatherings or as a tasty side any time of year.

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

1. Step 1: Wash potatoes thoroughly. Cut larger potatoes into halves or quarters so they are uniform in size.
2. Step 2: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
3. Step 3: Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 15–20 minutes.
4. Step 4: Drain the potatoes well and let them cool slightly.
5. Step 5: While potatoes cool, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
6. Step 6: In a large bowl, combine the cooled potatoes, Kalamata olives, green olives, crumbled feta, fresh parsley, and fresh dill.
7. Step 7: Pour the dressing over the potato mixture. Gently toss to coat all ingredients evenly.
8. Step 8: Taste and adjust seasoning if needed.
9. Step 9: Serve immediately or chill for at least 30 minutes to allow flavors to meld.

Tips & Variations

• For extra brightness, add a splash of freshly squeezed orange juice to the dressing.
• Try adding chopped red onion or capers for additional tang and texture.
• Use baby potatoes to skip cutting and ensure even cooking.
• Serve with grilled chicken or fish for a complete Mediterranean-inspired meal.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further when chilled. Bring to room temperature before serving, or enjoy it cold. Avoid freezing, as the texture of the potatoes will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making the salad a few hours in advance or the day before allows the flavors to meld beautifully. Just keep it refrigerated until ready to serve.

What potatoes work best for this recipe?

Small new potatoes like Yukon Gold or red bliss are ideal because they hold their shape well and have a creamy texture after cooking.

Mediterranean Potato Salad Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

A vibrant and tangy Mediterranean Potato Salad featuring tender new potatoes tossed with Kalamata and green olives, crumbled feta, fresh herbs, and a zesty lemon-olive oil dressing. Perfect as a refreshing side dish for summer gatherings or a flavorful addition to any meal.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds small new potatoes (Yukon Gold or red bliss)

Olives & Cheese

• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup pitted green olives, halved
• 1/2 cup crumbled feta cheese

Herbs

• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill

Dressing

• 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

1. Prepare Potatoes: Wash the potatoes thoroughly. Cut larger potatoes into halves or quarters so all pieces are uniform in size for even cooking.
2. Cook Potatoes: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water to season the potatoes during cooking. Bring the water to a boil.
3. Simmer: Reduce the heat to a simmer and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
4. Drain and Cool: Drain the potatoes well and let them cool slightly to make handling easier and to prevent wilting of fresh herbs in the salad.
5. Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season the dressing with salt and freshly ground black pepper to taste, creating a bright and flavorful vinaigrette.
6. Combine Ingredients: In a large bowl, combine the cooled potatoes, Kalamata olives, green olives, crumbled feta cheese, chopped fresh parsley, and dill to build the salad’s Mediterranean flavors.
7. Dress the Salad: Pour the prepared dressing over the potato mixture. Gently toss everything together to coat all ingredients evenly without breaking the potatoes.
8. Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt or pepper if needed to balance the flavors.
9. Serve or Chill: Serve the salad immediately for a fresh, warm version or chill it for at least 30 minutes to allow the flavors to meld and develop fully.

Notes

• Using small new potatoes helps maintain the salad’s texture as they hold together well after cooking.
• Chilling the salad for 30 minutes enhances the flavor by allowing the dressing to penetrate the potatoes and herbs.
• For a dairy-free option, omit the feta cheese or substitute with a vegan cheese alternative.
• You can add a handful of chopped red onion or capers for extra tang and crunch if desired.

Keywords: Mediterranean potato salad, Greek potato salad, potato salad with olives, feta potato salad, healthy potato salad, summer side dish