If you’re looking for a refreshing, vibrant dish that bursts with sunshine and bold flavors, this Mediterranean Potato Salad Recipe is your new best friend. It combines tender new potatoes with crisp vegetables and briny olives, all tied together by a tangy dressing that sings of lemon, oregano, and red wine vinegar. Whether you’re planning a picnic, a barbecue, or just a simple weeknight meal, this salad delivers hearty satisfaction and light, crisp Mediterranean charm in every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for crafting an authentic, flavorful Mediterranean Potato Salad Recipe. Each item plays a vital role—creamy feta adds richness, fresh herbs bring brightness, and the careful balance of tangy and savory elements makes this salad unforgettable.
- 2 pounds of new potatoes: Choose firm, waxy potatoes for the perfect texture that holds up without falling apart.
- 1/4 cup extra-virgin olive oil: This adds fruity depth and helps the dressing coat the potatoes beautifully.
- 2 tablespoons red wine vinegar: Offers the perfect acidic tang to brighten the entire salad.
- 1 teaspoon Dijon mustard: Adds subtle sharpness that lifts the flavors in the dressing.
- 1 tablespoon lemon juice: Provides fresh citrus zestiness for a clean, zippy finish.
- 1 teaspoon dried oregano: A classic Mediterranean herb that infuses earthy warmth.
- Salt and black pepper to taste: These bring out the natural flavors and balance the dish.
- 1/2 cup cherry tomatoes, halved: Adds a burst of juicy sweetness and vibrant color.
- 1/2 cup cucumber, diced: For refreshing crunch and cool contrast.
- 1/4 cup red onion, finely chopped: Offers a slight bite and enhances texture complexity.
- 1/4 cup Kalamata olives, pitted and sliced: Brings salty, rich depth typical of Mediterranean cuisine.
- 1/4 cup feta cheese, crumbled: Creamy, tangy, and salty—the perfect finishing touch.
- 2 tablespoons fresh parsley, chopped: Adds bright herbal notes that lighten the dish.
- 2 tablespoons fresh dill, chopped: Introduces a unique aromatic flavor that complements the salad beautifully.
How to Make Mediterranean Potato Salad Recipe
Step 1: Prepare and Cook the Potatoes
Start by scrubbing the new potatoes and cutting them into quarters, ensuring even cooking. Place them in a large pot, cover with cold water, and add a pinch of salt. Bringing them up to a boil and then simmering for 15-20 minutes ensures they become tender but maintain their shape, which is vital for the perfect texture in your salad.
Step 2: Whisk the Dressing
While your potatoes simmer, mix together the olive oil, red wine vinegar, Dijon mustard, lemon juice, dried oregano, salt, and black pepper in a small bowl. This combination creates a dressing that’s beautifully balanced—sharp and tangy with herbal undertones—which will coat your potatoes to perfection.
Step 3: Combine Potatoes and Dressing
Drain the cooked potatoes and let them cool just enough to handle comfortably. Transfer them to a large mixing bowl and pour the dressing over the warm potatoes. Toss gently so the potatoes can soak up the flavors while still warm, making each bite wonderfully flavorful.
Step 4: Add Fresh Veggies and Cheese
This step brings all the wonderful textures and colors together. Gently fold in the cherry tomatoes, cucumber, finely chopped red onion, Kalamata olives, crumbled feta cheese, parsley, and dill. Each addition contributes a layer of freshness, brininess, or creamy tang that defines this Mediterranean Potato Salad Recipe.
Step 5: Chill and Let Flavors Meld
After tossing everything to combine, taste and adjust the seasoning as needed. Then pop the salad in the refrigerator for at least 30 minutes. This resting time allows the flavors to marry beautifully, resulting in a salad that is vibrant, well-rounded, and completely irresistible.
How to Serve Mediterranean Potato Salad Recipe
Garnishes
For extra charm, sprinkle a few more fresh herbs like parsley or dill right before serving. A little extra feta crumbled on top or a few whole Kalamata olives scattered around adds a lovely touch of elegance and flavor.
Side Dishes
This potato salad is fantastic as a standalone dish or paired with grilled meats, such as lemon herb chicken or lamb chops, which complement its zesty profile beautifully. It also pairs well with crusty bread and fresh greens for a light Mediterranean-inspired meal.
Creative Ways to Present
Try serving the salad in a beautiful, shallow bowl garnished with edible flowers or vibrant herb sprigs for a fresh look. You can also serve it in individual mason jars for picnics or buffets, making it practical and visually appealing.
Make Ahead and Storage
Storing Leftovers
Store leftover Mediterranean Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for 3 to 4 days, during which the flavors intensify, making leftovers just as delicious as freshly made.
Freezing
Freezing is not recommended for this salad. The fresh vegetables and feta can become watery and lose their texture when thawed, altering the characteristic freshness and crunch this dish is loved for.
Reheating
This salad is best enjoyed chilled or at room temperature. If you prefer a warm version, gently heat the potatoes and dressing before adding the cold vegetables and cheese, but avoid reheating after everything is combined to maintain the best texture.
FAQs
Can I use other types of potatoes for this Mediterranean Potato Salad Recipe?
The best choice is waxy or new potatoes because they hold their shape during cooking and mix well with the dressing. Starchy potatoes like russets tend to fall apart and make the salad mushy.
Is there a way to make this salad vegan or dairy-free?
Absolutely! Simply omit the feta cheese or replace it with a vegan feta alternative or toasted nuts for that salty, creamy element without dairy.
Can I prepare this salad the day before serving?
Yes! This salad actually benefits from resting a few hours or overnight in the refrigerator, allowing the flavors to develop even more. Just give it a gentle toss before serving.
What if I don’t have fresh herbs on hand?
While fresh parsley and dill add brightness, you can substitute with dried herbs—use them sparingly as they are more concentrated, or increase lemon juice and vinegar slightly to boost freshness.
How can I make this salad more substantial for a main dish?
Add protein elements like grilled chicken, chickpeas, or tuna to transform this Mediterranean Potato Salad Recipe into a hearty and filling main course perfect for a light lunch or dinner.
Final Thoughts
This Mediterranean Potato Salad Recipe is truly a celebration of simple, fresh ingredients coming together to create something special. It’s a dish that dances on your taste buds and brightens your table. If you haven’t tried it yet, now is the perfect time to dive in and share this sunshine-filled salad with your loved ones—you might find it becoming your favorite go-to recipe for every season!
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Mediterranean Potato Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Potato Salad combines tender new potatoes with fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a tangy and herby dressing of olive oil, red wine vinegar, lemon juice, Dijon mustard, and oregano. A perfect side dish that’s both refreshing and flavorful, ideal for warm weather meals or potlucks.
Ingredients
Potatoes
- 2 pounds new potatoes, scrubbed and quartered
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Vegetables and Add-ins
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the potatoes: Place the quartered new potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
- Cook the potatoes: Bring the pot of water to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, approximately 15-20 minutes.
- Make the dressing: While potatoes cook, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
- Drain and cool potatoes: Drain the cooked potatoes well and allow them to cool slightly before transferring to a large mixing bowl. Keeping them warm helps absorb the dressing flavors.
- Toss potatoes with dressing: Pour the dressing over the warm potatoes and gently stir to coat all pieces evenly, allowing the flavors to meld while the potatoes remain warm.
- Add fresh ingredients: Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and fresh dill to the bowl.
- Combine salad: Gently toss all ingredients together until well combined, making sure the vegetables are evenly coated with the dressing.
- Adjust seasoning: Taste the salad and add additional salt and black pepper as needed to enhance the flavor balance.
- Chill and meld flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to fully meld together and the salad to chill.
- Serve: Serve the Mediterranean Potato Salad chilled or at room temperature as a flavorful side dish.
Notes
- Using new potatoes is key for this salad because their waxy texture holds up well and they absorb the dressing beautifully.
- You can substitute fresh oregano for dried if preferred, adjusting quantities to taste.
- This salad can be made a few hours ahead of time and stored in the refrigerator to enhance the flavor.
- Feel free to add other Mediterranean ingredients such as roasted red peppers or capers for additional flavor.
- Best served within 1-2 days for optimal freshness, especially when feta is included.
