Mediterranean Potato Salad Recipe
Looking for a vibrant dish that bursts with the colors and flavors of the Mediterranean? This Mediterranean Potato Salad is an absolute stunner, combining tender baby potatoes with briny olives, juicy cherry tomatoes, tangy feta cheese, and a zesty homemade vinaigrette that transports your taste buds straight to sun-drenched shores. It’s light yet satisfying, simplified to let every ingredient shine, and endlessly versatile for any occasion—whether served warm at a cozy gathering or chilled alongside a sizzling summer barbecue.
Ingredients You’ll Need
The magic of Mediterranean Potato Salad starts with honest, humble ingredients—each one bringing something special. From the creamy potatoes to the crisp bite of red onion and the depth of good olive oil, it’s these building blocks that create a salad you’ll crave time and again.
- Baby potatoes (2 pounds, halved): Choose waxy potatoes for the best texture—they hold their shape and soak up the dressing beautifully.
- Extra virgin olive oil (1/4 cup): Use your favorite high-quality olive oil for richness and a signature peppery note.
- Red wine vinegar (2 tablespoons): This gives the salad its classic, bright tang and perfectly balances the olive oil.
- Lemon juice (1 tablespoon): Fresh lemon lends a sunny pop of acidity that accentuates all the Mediterranean flavors.
- Dijon mustard (1 teaspoon): Just a touch melds the vinaigrette ingredients and supports the zippy finish.
- Garlic clove, minced (1): A single clove infuses the whole salad with aromatics, but doesn’t overpower.
- Dried oregano (1 teaspoon): Classic to Mediterranean cuisine, oregano gives the potatoes their earthy, herbal depth.
- Salt (1/2 teaspoon): Enhances all those savory flavors.
- Black pepper (1/4 teaspoon): Adds a gentle warmth to the finished salad.
- Kalamata olives, pitted & halved (1/2 cup): These add a briny, deeply flavorful punch—don’t skip them!
- Cherry tomatoes, halved (1/2 cup): Sweet and juicy, they bring freshness and beautiful color.
- Red onion, finely diced (1/4 cup): Adds vibrant crunch and just the right bite.
- Feta cheese, crumbled (1/2 cup): Creamy, salty feta puts the “Mediterranean” in Mediterranean Potato Salad.
- Fresh parsley, chopped (2 tablespoons): Finishes the salad with color and a fresh, herby lift.
How to Make Mediterranean Potato Salad
Step 1: Boil the Potatoes
Start by adding the halved baby potatoes to a large pot and covering them generously with cold water. Bring everything to a gentle boil, then cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. This foundational step is all about achieving that perfect creamy-yet-firm texture, so don’t overcook! Once they’re ready, drain the potatoes and let them cool for a few minutes to avoid steaming the fresh ingredients later on.
Step 2: Make the Mediterranean Vinaigrette
While the potatoes cool, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl. This vinaigrette is zingy, aromatic, and gives the Mediterranean Potato Salad its unmistakable personality. Don’t be afraid to taste and tweak the balance of lemon or seasonings to suit your palate.
Step 3: Assemble the Salad
In a spacious mixing bowl, combine the cooled potatoes, Kalamata olives, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley. Pour the shimmering vinaigrette over everything and gently toss—just enough to coat each potato but not so much that you break them up. This is where all those fresh, distinct Mediterranean flavors mingle and come alive.
Step 4: Garnish with Feta Cheese
Trust me, don’t skip this step! Crumbled feta is what pushes this dish over the top. Sprinkle it generously across the top of the salad just before serving so the cheese keeps its crumbly texture and tangy flavor. The colors are stunning, and each bite pops with creamy, salty satisfaction.
Step 5: Serve Your Mediterranean Potato Salad
This wonderful dish is delicious warm, at room temperature, or even chilled. The flavors evolve beautifully as the salad sits, so it’s perfect as a make-ahead side for any meal or party. Set it out on a big platter and watch it disappear!
How to Serve Mediterranean Potato Salad
Garnishes
For a finishing touch that brings your Mediterranean Potato Salad to life, try a flourish of extra fresh parsley, a sprinkle of lemon zest, or even a dusting of extra oregano. A drizzle of your best olive oil just before serving adds aroma and a touch of luxury, while additional crumbled feta makes it truly irresistible.
Side Dishes
Mediterranean Potato Salad pairs effortlessly with a variety of main courses. It’s heavenly alongside grilled chicken, lamb skewers, or baked fish, and it’s outstanding as part of a summer mezze spread with pita, hummus, and grilled vegetables. The salad’s clean, bold flavors act as a palate refresher for anything rich or smoky.
Creative Ways to Present
Try serving it in large lettuce cups for a fun, handheld appetizer, or scoop it into individual jars for a picnic-friendly twist. Layer the salad over a bed of mixed greens for an eye-catching side, or set it up in a large bowl garnished with edible flowers for a festive holiday spread. The vivid colors always make Mediterranean Potato Salad a centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Mediterranean Potato Salad can be stored in an airtight container in the refrigerator for up to three days. In fact, a little extra chilling time allows the flavors to meld deeper, making it just as delicious for lunch or as a ready-to-go side throughout the week.
Freezing
Freezing isn’t recommended for this salad, as potatoes often change in texture and the fresh ingredients may become watery or mushy upon thawing. Mediterranean Potato Salad is best enjoyed fresh or from the fridge.
Reheating
This salad shines when served cold or at room temperature. If you prefer it a bit warmer, simply let it sit out of the fridge for about 20–30 minutes before serving. There’s no need to reheat, but if you must, do so gently to keep the potatoes from drying out and the feta from melting away.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While baby potatoes are ideal for their creamy texture and ability to hold together, Yukon Gold or red potatoes are great alternatives. Just be sure to cut them into even, bite-sized pieces for the best results.
Is Mediterranean Potato Salad gluten-free?
Yes, this recipe is naturally gluten-free. All the ingredients are safe for gluten-free diets, making it a crowd-pleasing option for potlucks or family gatherings.
Can I make Mediterranean Potato Salad vegan?
Certainly! To make this salad vegan, simply omit the feta cheese or swap it for a vegan feta alternative. The salad still packs plenty of flavor from the olives, dressing, and fresh herbs.
What proteins can I add to make it a main dish?
Grilled chicken, chickpeas, or tuna make delicious protein additions if you’d like to turn the salad into a hearty meal. Toss in your protein of choice after mixing the potatoes with the vegetables and dressing, and top with feta.
Can I prepare the salad ahead of time?
Yes! This salad is a superstar when it comes to meal prepping. Assemble the full salad (except the feta) up to a day ahead and refrigerate it. Add the feta and fresh garnishes just before serving to keep textures at their best.
Final Thoughts
I can’t recommend this Mediterranean Potato Salad enough—whether you’re new to Mediterranean flavors or already obsessed with feta and olives, this salad is pure joy in a bowl. It’s easy, beautiful, and guaranteed to charm anyone at your table. Give it a try and let the sunshine in!
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Mediterranean Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the flavors of the Mediterranean with this delicious potato salad recipe. Perfect for picnics, barbecues, or as a simple side dish, this salad is bursting with fresh ingredients and zesty dressing.
Ingredients
Potato Salad:
- 2 pounds baby potatoes, halved
- 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 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additions:
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Place halved potatoes in a large pot, cover with water, bring to a boil, and cook for 12-15 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix potatoes, olives, tomatoes, red onion, and parsley. Pour dressing over and toss gently to coat.
- Serve: Sprinkle with feta cheese before serving. Enjoy warm, at room temperature, or chilled.
Notes
- For added crunch, mix in chopped cucumber or bell peppers.
- This salad can be made a day ahead and stored in the refrigerator. Let it sit at room temperature for 20 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
