Description
Mediterranean Potato Salad is a vibrant, refreshing twist on the classic dish, made with tender potatoes, crisp vegetables, olives, and a zesty olive oil dressing. It’s perfect for warm weather meals, picnics, or as a side to grilled dishes.
Ingredients
Units
Scale
- 2 lbs baby potatoes or Yukon gold potatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Place the halved potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Simmer until potatoes are fork-tender, about 12–15 minutes. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the warm potatoes with the dressing and toss gently to coat.
- Add red onion, cherry tomatoes, cucumber, olives, and parsley. Toss again to combine.
- Top with crumbled feta if using.
- Serve warm, at room temperature, or chilled. Flavors improve after sitting for 30 minutes.
Notes
- Best made ahead to let flavors meld—just chill and serve when ready.
- Leave out the feta for a vegan version.
- Use any variety of waxy potato for best texture.
- Pairs well with grilled meats or seafood.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg