Mediterranean Potato Salad Recipe
If you’re looking to bring a burst of sunshine and color to your table, this Mediterranean Potato Salad Recipe is your new go-to. Imagine tender baby potatoes mingling with juicy cherry tomatoes, crisp cucumber, salty olives, and a punchy, lemony vinaigrette—all finished with creamy feta and fresh herbs. It’s quick, loaded with satisfying texture, and the sort of dish that disappears as soon as you set it out. Absolutely perfect for picnics, relaxed meals, or when you want your side dish to be the center of attention!
Ingredients You’ll Need
What’s amazing about this Mediterranean Potato Salad Recipe is how a handful of wholesome, everyday ingredients come together and create so much flavor. Each ingredient not only contributes to delicious taste, but adds distinct hues and crunch to make every bite as beautiful as it is satisfying.
- Baby potatoes: These are buttery, smooth, and hold their shape—so every chunk is tender but never mushy.
- Extra virgin olive oil: Choose a good-quality olive oil for a rich, fruity base that ties the vinaigrette together.
- Red wine vinegar: This gives the salad a gentle tang that brightens the whole dish without overpowering the other flavors.
- Lemon juice: Squeezed fresh for just the right amount of citrusy lift and classic Mediterranean freshness.
- Dijon mustard: Just a touch for smooth, subtle heat in the dressing.
- Garlic: Minced finely; it infuses the dressing for bold, irresistible aroma and flavor.
- Salt: Enhances all the natural flavors—don’t forget to season the potato water generously!
- Black pepper: Freshly ground adds gentle warmth with every forkful.
- Dried oregano: A sprinkle of this classic herb brings out the iconic flavor of the Mediterranean coast.
- Cherry tomatoes: Their juicy sweetness balances the creamy potatoes and briny olives.
- Kalamata olives: Sliced for salty, rich pops of flavor that make the dish unmistakably Mediterranean.
- Cucumber: Adds a cooling crunch that’s refreshing and light.
- Red onion: A little bit goes a long way for sharpness, color, and contrast.
- Feta cheese: Crumbled throughout for creamy, tangy bursts of flavor and a signature Greek flair.
- Fresh parsley: Chopped to scatter over the top, bringing color and an herby spark.
How to Make Mediterranean Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your halved or quartered baby potatoes in a large pot and covering them with cold water. Season the water generously with salt—this is your chance to infuse the potatoes with flavor right from the start. Bring the pot to a boil, then let the potatoes cook until they’re just fork-tender, about 10 to 15 minutes. Drain them well and let them cool just enough to handle, but not all the way—you want them a little warm to soak up the vinaigrette!
Step 2: Whisk the Dressing
While the potatoes are cooking, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, and dried oregano in a small bowl. It should look silky and bright, with tiny flecks of herbs and garlic floating throughout. This tangy, aromatic dressing will take your Mediterranean Potato Salad Recipe from ordinary to unforgettable.
Step 3: Dress the Potatoes
Transfer the still-warm potatoes to a big mixing bowl and pour the vinaigrette right over them. Gently toss everything together so the potatoes absorb all that irresistible flavor—it’s their moment to shine! Let them sit for a few minutes to soak up the goodness.
Step 4: Add the Veggies and Cheese
Next, add the cherry tomatoes, sliced Kalamata olives, diced cucumber, finely chopped red onion, crumbled feta cheese, and fresh parsley to the bowl. Gently toss one more time, just until everything is evenly distributed and the salad looks like a Mediterranean rainbow. Try not to mash the potatoes—aim for big, beautiful chunks.
Step 5: Serve and Enjoy
You can serve this Mediterranean Potato Salad Recipe warm, at room temperature, or chilled from the fridge. Give it a final scatter of extra parsley or feta if you’re feeling fancy, and watch it disappear in minutes!
How to Serve Mediterranean Potato Salad Recipe
Garnishes
A shower of extra chopped fresh parsley or a handful of feta crumbles right before serving adds a pop of color and an extra layer of flavor. If you like a bit of zing, a quick squeeze of lemon juice over the top or a dusting of cracked black pepper makes this dish feel downright restaurant-worthy.
Side Dishes
This salad plays beautifully alongside grilled chicken, flaky salmon, or lamb skewers. For a meatless spread, serve it with warm pita bread, hummus, and a big Greek salad. It’s also right at home next to a big platter of roasted vegetables or other picnic favorites—simple, wholesome, utterly satisfying.
Creative Ways to Present
Try piling your Mediterranean Potato Salad Recipe into lettuce cups for fun individual servings, or spoon it over a bed of leafy greens for a heartier salad bowl. It even works tucked into wraps or sandwiches with grilled veggies or chicken. For summer parties, serve it in a wide, shallow platter to show off all those colorful layers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Mediterranean Potato Salad Recipe in an airtight container in the fridge. The flavors actually deepen as it sits, making tomorrow’s lunch even better. Just give it a gentle toss before serving to refresh the ingredients.
Freezing
This is one dish best enjoyed fresh—freezing can change the texture of both the potatoes and the veggies, leaving them a bit mushy once thawed. Stick with refrigeration for storage and make it just before you want to serve for optimal taste and texture.
Reheating
If you prefer your salad warm, take it out of the fridge and let it come to room temperature, or quickly pop it in the microwave for about 20 to 30 seconds per cup. Don’t overdo it—just enough to take off the chill. Remember, it’s delicious cold or at room temperature too!
FAQs
Can I make this Mediterranean Potato Salad Recipe ahead of time?
Absolutely! In fact, letting the salad sit for a few hours in the fridge helps the flavors meld beautifully. Just add the fresh parsley and a touch more feta right before serving to keep things vibrant.
What kind of potatoes work best?
Baby potatoes are ideal because they’re waxy and hold their shape, but you can use Yukon Golds or red potatoes if that’s what you have on hand. Just cut them into bite-sized chunks and be careful not to overcook them.
Is it safe to leave this salad out at room temperature?
Yes, for a few hours, this Mediterranean Potato Salad Recipe is safe at room temperature because it skips the mayo. If it’ll be out longer (like at a picnic), keep it shaded and chilled on ice if possible, especially in hot weather.
How can I boost the protein in this salad?
Try adding a can of drained and rinsed chickpeas—this is my favorite trick! It turns the salad into a filling vegetarian main and is perfect for meal prep lunches.
Can I skip the feta for a dairy-free version?
Definitely! Just leave the feta out or substitute with your favorite vegan feta crumbles. The salad stays just as delicious—and is still packed with flavor!
Final Thoughts
You don’t have to travel far to enjoy the flavors of the Mediterranean—this Mediterranean Potato Salad Recipe brings it all straight to your kitchen. It’s hearty, quick, and just bursting with sunshine in every bite. Gather your ingredients, give it a try, and let this vibrant salad brighten up your next meal!
Print
Mediterranean Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mediterranean Potato Salad is a flavorful twist on the classic dish, featuring tender baby potatoes tossed in a zesty dressing with cherry tomatoes, olives, cucumber, feta cheese, and fresh herbs.
Ingredients
Baby 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
Additional Ingredients:
- 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 Potatoes: Boil baby potatoes until fork-tender, then let cool.
- Prepare Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano.
- Toss Salad: Combine potatoes with dressing, then add tomatoes, olives, cucumber, red onion, feta, and parsley.
- Serve: Enjoy warm, at room temperature, or chilled.
Notes
- For added protein, stir in a can of drained and rinsed chickpeas.
- This salad holds up well in the fridge and is great for picnics or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
