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
Scale
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.
