If you’re craving a vibrant side dish that bursts with sunshine and freshness, this Mediterranean Potato Salad Recipe is exactly what you need. It’s a delightful blend of tender baby potatoes tossed in a tangy dressing, complemented by juicy cherry tomatoes, briny Kalamata olives, crisp cucumbers, and the creamy tang of feta cheese. Each bite brings a burst of Mediterranean sunshine that brightens up any meal — whether it’s a casual lunch, a family dinner, or a picnic with friends. This salad is simple yet packed with flavor, making it a sensational staple to add to your recipe collection.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Mediterranean Potato Salad Recipe lies in its straightforward ingredients — each one playing a crucial role in creating incredible flavor and texture. From the peppery crunch of fresh parsley to the zesty bite of red wine vinegar, these essentials come together to celebrate Mediterranean cooking at its finest.
- Baby potatoes (2 pounds): The tender texture and natural sweetness make these potatoes perfect for holding the dressing and mixing beautifully with the veggies.
- Extra virgin olive oil (1/4 cup): A rich, fruity oil that forms the base of the dressing, enhancing every ingredient.
- Red wine vinegar (2 tablespoons): Adds a vibrant tang that really wakes up the palate.
- Lemon juice (1 tablespoon): Fresh and bright, it adds another layer of citrusy zest.
- Dijon mustard (1 teaspoon): Gives a subtle bite and helps emulsify the dressing.
- Garlic clove, minced: Offers a punch of savory depth.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential to balance and enhance flavors.
- Dried oregano (1/2 teaspoon): Brings in that classic Mediterranean herb aroma.
- Cherry tomatoes (1 cup, halved): Sweet, juicy bursts of freshness that contrast the potatoes.
- Kalamata olives (1/2 cup, sliced): Their briny, slightly tangy flavor is a signature Mediterranean touch.
- Cucumber (1/2 cup, diced): Adds crunch and coolness to keep things fresh.
- Red onion (1/4 cup, finely chopped): A little sharpness to complement the creaminess of feta.
- Feta cheese (1/3 cup, crumbled): The salty, creamy highlight that ties all the flavors together.
- Fresh parsley (2 tablespoons, chopped): Provides a bright herbal note and fresh green color.
How to Make Mediterranean Potato Salad Recipe
Step 1: Cook the potatoes
Start by placing the baby potatoes in a large pot and covering them with cold water, adding a good pinch of salt. Bring this to a boil and let the potatoes cook for about 10 to 15 minutes until they are fork-tender but not falling apart. This ensures that they’ll be soft yet hold their shape beautifully in the salad. Once cooked, drain the potatoes and allow them to cool slightly so you can handle them comfortably for the next step.
Step 2: Whisk the dressing
While your potatoes are cooling, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, and dried oregano in a small bowl. This dressing is the soul of your Mediterranean Potato Salad Recipe — tangy, herbaceous, and bright. Taking the time to blend these ingredients well ensures every bite will be flavorful and vibrant.
Step 3: Toss warm potatoes with dressing
Place the warm potatoes into a large bowl and immediately pour the dressing over them. Toss gently to coat each potato piece with the tangy, herby mixture. The warmth of the potatoes helps them soak up all the wonderful flavors, making the salad taste even better.
Step 4: Add fresh veggies and feta
Next, gently fold in the halved cherry tomatoes, sliced Kalamata olives, diced cucumber, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. These ingredients add an irresistible combination of textures and tastes — juicy, salty, crunchy, and creamy — that make this salad a complete, satisfying dish.
Step 5: Toss and serve
Give the salad one final gentle toss just before serving to evenly distribute the flavors and colors. The Mediterranean Potato Salad Recipe is incredibly versatile. It tastes amazing served warm, at room temperature, or chilled from the fridge — so enjoy it however you prefer!
How to Serve Mediterranean Potato Salad Recipe
Garnishes
Fancy an extra touch of freshness and color? Sprinkle a little extra chopped parsley or a few whole Kalamata olives over the top. If you like a hint of heat, a pinch of crushed red pepper flakes adds a subtle kick that pairs perfectly with the tangy dressing and creamy feta.
Side Dishes
This Mediterranean Potato Salad Recipe pairs beautifully with grilled chicken, fish, or a hearty veggie burger. It also makes a refreshing counterpoint to spicy dishes or rich mains, balancing out the meal with its bright, fresh flavors.
Creative Ways to Present
For a pretty presentation, serve the salad in a wide shallow bowl to show off the colors. You can also arrange it on a large platter and garnish with lemon wedges or whole herbs. Small individual servings in mini mason jars make charming picnic or party portions that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
This salad keeps really well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors. Keep in mind the potatoes may absorb more dressing over time, making the salad even more flavorful the next day.
Freezing
Because of the fresh vegetables and feta, freezing this Mediterranean Potato Salad Recipe is not recommended. The texture of the fresh ingredients will change unfavorably once thawed.
Reheating
If you like your salad warm, gently reheat a portion in the microwave for a minute or two. Alternatively, serve it at room temperature for the best balance of flavors and textures.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just chop larger potatoes into bite-sized pieces and boil them until tender. Baby potatoes are preferred because of their natural creamy texture and presentation, but regular potatoes work just fine.
Is this Mediterranean Potato Salad Recipe vegan?
This salad includes feta cheese, so it’s not vegan as is. However, you can easily swap the feta for a vegan cheese or omit it entirely to keep it plant-based and still delicious.
Can I add protein to this salad?
Yes! Stirring in a can of drained and rinsed chickpeas adds hearty protein and makes the salad more filling, perfect for a light lunch or dinner.
What’s the best way to make the salad ahead for a party?
Prepare the potatoes and dressing first, but add the fresh vegetables, feta, and parsley right before serving. This keeps the textures crisp and vibrant for your guests.
How can I make the dressing creamier without mayo?
You can blend in a spoonful of Greek yogurt or tahini into the dressing for a creamy texture without mayonnaise, while keeping the Mediterranean flavors front and center.
Final Thoughts
Trust me, once you try this Mediterranean Potato Salad Recipe, it will quickly become one of your favorite go-to dishes. It’s bright, comforting, and bursting with fresh, wholesome ingredients that come together effortlessly. Whether you’re entertaining or looking for a nourishing side, this salad delivers on all fronts. So go ahead, whip it up, and enjoy a little taste of the Mediterranean sunshine today!
Print
Mediterranean Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing Mediterranean Potato Salad featuring tender baby potatoes tossed in a tangy olive oil and lemon dressing with cherry tomatoes, Kalamata olives, cucumber, red onion, feta cheese, and fresh parsley. Perfect served warm, at room temperature, or chilled, this vibrant salad is a healthy, flavorful side dish suitable for picnics or meal prep.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved or quartered
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Salad Add-ins
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Potatoes: Place the halved or quartered baby potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil and let the potatoes cook for 10 to 15 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and dried oregano until well combined.
- Toss Potatoes with Dressing: Transfer the warm potatoes to a large bowl. Pour the prepared dressing over the potatoes while they are still warm, and toss gently to coat them evenly with the dressing.
- Add Salad Ingredients: Add the halved cherry tomatoes, sliced Kalamata olives, diced cucumber, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley to the potatodressing mixture.
- Combine and Serve: Toss all the ingredients lightly again just before serving to blend the flavors. The salad can be served warm, at room temperature, or chilled, according to your preference.
Notes
- For added protein, stir in a can of drained and rinsed chickpeas.
- This salad holds up well in the refrigerator and is excellent for picnics or meal prep.
