Mediterranean Potato Salad Recipe

Introduction

This Mediterranean Potato Salad is a bright and flavorful twist on a classic side dish, perfect for picnics or family dinners. Featuring tender new potatoes, briny olives, and tangy feta, it’s dressed with a zesty lemon and garlic vinaigrette that brings everything together beautifully.

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 ones into halves or quarters so they are uniform in size for even cooking.
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

• Use new potatoes or baby potatoes for the best texture and flavor in this salad.
• For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
• Adding chopped red onion or capers can introduce an extra layer of flavor.
• Letting the salad rest in the fridge enhances the taste as the dressing soaks into the potatoes.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. If the salad thickens after refrigeration, you can gently toss it with a little extra olive oil or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, this salad tastes even better after chilling for at least 30 minutes or up to overnight, allowing the flavors to fully develop.

What kind of potatoes work best for this salad?

Small new potatoes like Yukon Gold or red bliss are ideal because they hold their shape well and have a creamy texture that complements the dressing and other ingredients.

Mediterranean Potato Salad Recipe

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★★★★★

4.5 from 145 reviews

A vibrant and refreshing Mediterranean Potato Salad featuring tender new potatoes, briny Kalamata and green olives, creamy feta cheese, and a zesty lemon-olive oil dressing infused with fresh herbs like parsley and dill. Perfect as a side dish for summer gatherings or a light lunch.

• Author: Ruby
• 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, such as Yukon Gold or red bliss

Olives and 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 and cut larger ones into halves or quarters to ensure even cooking.
2. Cook Potatoes: Place potatoes in a large pot and cover with cold water, adding a generous pinch of salt. Bring to a boil, then reduce heat to simmer and cook until tender when pierced with a fork, approximately 15-20 minutes.
3. Drain and Cool: Drain the potatoes well and allow them to cool slightly before mixing.
4. Make Dressing: In a small bowl, whisk together 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.
5. Combine Ingredients: In a large bowl, combine the cooled potatoes with Kalamata olives, green olives, crumbled feta cheese, chopped fresh parsley, and dill.
6. Toss with Dressing: Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
7. Adjust Seasoning: Taste the salad and adjust salt and pepper if needed.
8. Serve or Chill: Serve the salad immediately or refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

Notes

• Use small new potatoes for the best texture and flavor.
• Make sure to cut larger potatoes into even sizes so they cook uniformly.
• You can prepare this salad a few hours ahead and chill it to enhance the flavor.
• For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
• Adjust the amount of garlic and mustard in the dressing according to your taste preference.

Keywords: Mediterranean, Potato Salad, Feta, Olives, Healthy Side Dish, Summer Salad, Easy Recipe