Mediterranean Potato Salad
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Bursting with zesty, briny goodness, this Mediterranean Potato Salad is an explosion of flavor that will perfectly complement all your BBQ favorites! It’s a tasty twist on the classic that combines tender potatoes together with kalamata olives, feta cheese, and a tantalizing lemony garlic dressing!
Easy Mediterranean Potato Salad Recipe
When it comes to crowd-pleasing dishes, good old-fashioned classic potato salad is always a winner! But if you want to take your potato salad game to the next level, look no further than this tasty Mediterranean potato salad. It’s a mayo-free recipe, made with perfectly cooked tender new potatoes tossed together with briny kalamata olives, creamy feta cheese, and crunchy red onions in a zesty lemon garlic dressing!
Whether you’re hosting a summer barbecue and need the perfect side dish to go with some grilled pork chops or simply want to impress your family with something a little different, this Mediterranean potato salad is a must try! It’s a satisfying and flavorful dish that is easy to make and ideal for feeding a hungry crowd. Trust me! Your taste buds will thank you, and your guests will be asking for seconds!
Why You’ll Love This Mediterranean Potato Salad
- Tasty Mediterranean Twist! This Mediterranean potato Salad takes the traditional potato salad to new heights by leaving out the mayo and incorporating some Kalamata olives, feta cheese, and zesty dressing into the mix that meld perfectly together.
- Quick And Easy! With my simple recipe and a handful of easy to find ingredients, you can whip this easy side dish together in about 30 minutes! You can even prepare it ahead of time and enjoy it the following day.
- Versatile Dish! It pairs well with a wide array of main courses from succulent grilled meats to crispy fried chicken and even vegetarian burgers. It’s a great option for almost any occasion including potlucks, picnics, and family gatherings.
- Potatoes – I used small new potatoes, which are ideal for potato salad because they cook quickly and maintain their shape well.
- Red Onion – A little sharper and sweeter than standard yellow onions, red onions blend perfectly with the potatoes. But any type of onion can be used and shallots are an excellent second choice.
- Kalamata Olives – Nice and briny they add a layer of savory goodness. Black olives can also be used, but they aren’t quite as salty so the dish may require more seasoning.
- Feta Cheese – This popular Mediterranean ingredient makes the salad a little rich and cheesy. Crumbled goat cheese or fresh mozzarella could also work.
- Fresh Parsley – Fresh parsley is a must. Dried herbs do not provide the same amount of flavor or pop of color as fresh herbs.
- Green Onions – Also called scallions, they add the perfect amount of mild onion flavor.
- Olive Oil – Using extra virgin olive oil is key! Its distinctive rich flavor is important to the dish. However, if you absolutely can’t stand olive oil, any vegetable oil can be used as a substitution.
- Lemons Juice – Freshly squeezed lemon juice is recommended for the best citrus flavor! But in a pinch, 100% all-natural bottled lemon juice will work.
- Garlic – Always use fresh minced garlic cloves. Store-bought garlic in jars is often bitter due to preservatives.
- Seasonings – Salt and pepper are needed to season the dressing. If possible, use freshly ground black pepper.
This quick and easy side dish comes together in just 3 simple steps with minimal prep time! All you have to do is boil the potatoes, toss everything together, and then let it chill!
The first step is to cook the potatoes! So add the quartered potatoes to a large pot of salted water and bring them to a boil. Then cook the potatoes for about 10 to 12 minutes or until they are fork tender. Now, drain them in a colander and let them cool to room temperature.
Don’t overcook the potatoes – Ensure the potatoes are just tender, not overcooked, and fully cooled before adding to the salad for perfect texture and flavor absorption.
While the potatoes are boiling, make the zesty lemon garlic dressing by whisking the olive oil, lemon juice, minced garlic, salt, and black pepper together in a large mixing bowl. You want to be sure to use a large bowl because you’re going to use this bowl to make the potato salad as well.
After the dressing is made, add the red onions, kalamata olives, crumbled feta cheese, chopped parsley, and green onions to the bowl. Then add the cooled potatoes and toss everything together with the salad dressing. But take care when you mix the salad together so that you don’t squish the potatoes. You want them to maintain their shape.
Once your potato salad is complete, cover it with a layer of plastic wrap and put it in the fridge to chill for at least 30 minutes. This gives the ingredients some time to meld together, which will make the dish more flavorful. Then to serve, garnish the Mediterranean potato salad with some additional chopped fresh parsley or green onions if you like.
Frequently Asked Questions
Can I use different potatoes for this recipe?
Yes! While the recipe calls for small new potatoes, you can use other types of potatoes. Yukon Gold potatoes and red potatoes are good alternatives as they hold their shape well when boiled. However, I don’t recommend using russet potatoes.
Can I make the salad in advance?
Absolutely! In fact, making the salad a few hours or even a day in advance allows the flavors time to mingle and intensify. Just store it in an airtight container in the refrigerator and then just gently toss it before serving.
Can I add additional ingredients to the salad?
Yes! The recipe itself serves as a base, which means that the ratios of the ingredients should stay about the same, but you can add almost anything you like! Some great additions to this potato salad are sun-dried tomatoes, roasted red peppers, chunks of chicken, or even ground lamb!
Expert Tips
- Salt your potato cooking water. You want the potatoes to absorb some of the salt to season them, so use at least a tablespoon. It’s better to season them while they are boiling.
- Fork tender potatoes. Boil the potatoes just until you can easily pierce them with a fork. You want them to maintain their shape, so they should not be overly soft or mushy.
- Make the dressing creamy. Whisk a few spoonfuls of Greek yogurt or mayonnaise into the dressing to make it creamy.
- Chill the salad. It needs to chill for at least 30 minutes before serving to give the dressing time to permeate the potatoes and intensify the taste.
Storage
Leftover Mediterranean potato salad will keep in the fridge for up to 5 days in an airtight container. It’s often even better the next day! Yet, it does not freeze well.
Other Delicious Salads You’ll Enjoy
- German Potato Salad
- Romanian Potato Salad
- Tex Mex Potato Salad
- Mediterranean Grilled Chicken Salad
- Mediterranean Couscous Salad
- Spring Potato Salad
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Mediterranean Potato Salad
Video
Ingredients
- 2 pounds small new potatoes (washed and quartered)
- ½ medium red onion (finely chopped)
- ½ cup Kalamata olives (chopped)
- ½ cup feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
- 3 green onions (chopped)
Dressing
- ¼ cup olive oil (extra virgin)
- 3 tablespoons lemon juice
- 2 cloves garlic (minced)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil the quartered new potatoes in a pot of salted water for about 10-12 minutes or until they are tender when pierced with a fork. Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper to make the dressing.
- Add the chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and green onions to the bowl with the dressing. Add the cooled potatoes to the bowl and toss gently to combine.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving. Serve the salad garnished with extra parsley or green onions if desired.
Notes
- Potato type: The type of potato you use can affect the outcome of your potato salad. New potatoes are a great choice for this recipe as they hold their shape well when cooked and have a delicious, slightly sweet flavor.
- Boiling potatoes: Don’t overcook your potatoes as they can become mushy and break apart in the salad. Cook them until they’re just tender.
- Cooling potatoes: Let your potatoes cool completely before adding them to the salad. This helps them maintain their structure and prevents them from absorbing too much dressing which could make them mushy.
- Dressing: Make sure to whisk your dressing ingredients thoroughly to ensure they’re well combined. The dressing can also be made in advance and kept in the fridge, the flavors will deepen over time.
- Mixing: When mixing the salad, be gentle to avoid breaking up the potatoes.
- Chilling: Letting the salad chill in the refrigerator before serving is a crucial step. This allows the flavors to meld together for a more impactful taste.
- Fresh ingredients: Use fresh ingredients for the best flavors, particularly for the parsley, green onions, and lemon juice.
- Seasoning: Don’t forget to season your potatoes while they are boiling and also taste the salad before serving, adjusting the seasoning if necessary.
- Variations: If you want to add more Mediterranean flavors, consider adding ingredients such as sun-dried tomatoes, capers, or even cucumber.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was absolutely delicious – I doubled the recipe and followed it to a tee. Best potato salad I’ve ever tasted!
Yay, so glad you liked it!
I love potato salad, looks very yammyyyy I will make it. Thank you.
My pleasure, enjoy!