Go Back
–+ servings
freshly made mediterranean potato salad in a white bowl.
Print Recipe Add to Collection
5 from 4 votes

Mediterranean Potato Salad

Savor the flavors of the Mediterranean with this vibrant, hearty, and irresistible Potato Salad! Brimming with fresh ingredients like crunchy red onions, tangy Kalamata olives, and creamy feta cheese, each bite delivers a burst of zesty delight. Accented with a lemony olive oil dressing that ties it all together, this dish is more than a side – it's a highlight.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time57 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: mediterranean potato salad, potato salad recipe
Servings: 6
Calories: 139kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make mediterranean potato salad.
  • In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper to make the dressing.
    process shots showing how to make mediterranean potato salad.
  • 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.
    process shots showing how to make mediterranean potato salad.
  • 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.

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mixing: When mixing the salad, be gentle to avoid breaking up the potatoes.
  6. 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.
  7. Fresh ingredients: Use fresh ingredients for the best flavors, particularly for the parsley, green onions, and lemon juice.
  8. Seasoning: Don't forget to season your potatoes while they are boiling and also taste the salad before serving, adjusting the seasoning if necessary.
  9. Variations: If you want to add more Mediterranean flavors, consider adding ingredients such as sun-dried tomatoes, capers, or even cucumber.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 321mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 0.5mg