Bursting with vibrant colors and fresh flavors, this Mediterranean Potato Salad Recipe is the kind of dish that instantly transports you to a sunny patio along the coast. Unlike traditional creamy potato salads, this version is lively, zesty, and loaded with crisp vegetables, briny olives, and creamy feta. It’s a crowd-pleaser that’s equally perfect for picnics, potlucks, or as a light lunch at home, and I promise you’ll never look at potato salad the same way again!
Ingredients You’ll Need
The Mediterranean Potato Salad Recipe comes together with a handful of simple, everyday ingredients, each bringing something special to the table. From the earthy potatoes to the zingy dressing and pops of color from veggies, every element plays a starring role in creating a salad that’s as beautiful as it is delicious.
- Baby potatoes (red or yellow), halved: These hold their shape beautifully and soak up the dressing for flavor in every bite.
- Extra-virgin olive oil: Adds richness and that classic Mediterranean taste—always use your favorite for the best flavor.
- Red wine vinegar: Gives the salad its signature tangy kick.
- Lemon juice: Brightens everything and adds a fresh citrus zing.
- Dijon mustard: Helps the dressing emulsify and brings a subtle, peppery depth.
- Garlic, minced: Infuses the salad with a punch of savory flavor.
- Dried oregano: Brings that unmistakable Mediterranean herbaceousness.
- Salt and black pepper: Essential for bringing all the flavors together.
- Cherry tomatoes, halved: Add bursts of sweetness and a pop of color.
- Cucumber, diced: Lends crunch and a refreshing coolness.
- Kalamata olives, sliced: Offer briny, savory bites that taste like summer.
- Red onion, thinly sliced: Adds sharpness and a lovely crunch, especially when sliced paper-thin.
- Feta cheese, crumbled: Creamy, salty, and tangy—feta is the ultimate finishing touch.
- Fresh parsley, chopped: A sprinkle of green that wakes up all the flavors at the end.
How to Make Mediterranean Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your halved baby potatoes in a large pot of well-salted water. Bring everything up to a rolling boil, then lower the heat slightly and cook until the potatoes are fork-tender—this usually takes about 12 to 15 minutes. The trick is to check them early and often; you want them soft but not falling apart. Once cooked, drain the potatoes and let them cool for a few minutes so they’re warm but not piping hot.
Step 2: Whisk Up the Dressing
While the potatoes are cooling, grab a small bowl and whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. This dressing is the heart of the Mediterranean Potato Salad Recipe, infusing every ingredient with tangy, savory, and herby goodness. Don’t be afraid to taste and adjust the seasoning to your liking.
Step 3: Combine the Salad
In a large mixing bowl, gently toss together the warm potatoes, cherry tomatoes, cucumber, Kalamata olives, and thinly sliced red onion. Pour the vibrant dressing over everything and toss gently so the potatoes and veggies are evenly coated. The warmth of the potatoes will help them soak up all that Mediterranean flavor, making each bite irresistible.
Step 4: Let It Marinate
This is the secret to a truly delicious Mediterranean Potato Salad Recipe—let the salad rest for 10 to 15 minutes. This short marinating time allows the potatoes to absorb all the flavors from the dressing and veggies, resulting in a harmonious, deeply flavorful salad.
Step 5: Add Feta and Parsley
Just before serving, sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Give it one last gentle toss or leave the toppings visible for a beautiful presentation. The feta adds creamy, tangy richness, while the parsley brings a burst of freshness that ties everything together.
How to Serve Mediterranean Potato Salad Recipe
Garnishes
For a truly eye-catching Mediterranean Potato Salad Recipe, finish with a flourish of extra parsley, a few more crumbles of feta, and maybe even a drizzle of olive oil. A sprinkle of flaky sea salt and a few cracks of black pepper right before serving can make the flavors pop even more. If you love a little heat, a pinch of crushed red pepper flakes is always welcome!
Side Dishes
This salad pairs beautifully with all sorts of Mediterranean-inspired mains—think grilled fish or chicken, roasted veggies, or falafel. For a vegetarian feast, serve it alongside hummus, pita bread, and a crisp green salad. The versatility of this Mediterranean Potato Salad Recipe means it’s equally at home on a picnic table or as part of a casual weeknight dinner.
Creative Ways to Present
Turn your Mediterranean Potato Salad Recipe into a showstopper by piling it onto a large platter and arranging extra tomatoes, olives, and feta on top for color and texture. Try serving individual portions in small mason jars or lettuce cups for a picnic, or use endive leaves as edible spoons for a fun appetizer. The salad also looks gorgeous in a clear glass bowl to show off all its vibrant layers.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Potato Salad Recipe will keep beautifully in an airtight container in the refrigerator for up to three days. In fact, the flavors deepen as it sits, making it even more delicious the next day. Just give it a gentle toss before serving to redistribute the dressing and toppings.
Freezing
Because this salad features fresh veggies and a vinaigrette-style dressing, freezing isn’t recommended. The potatoes and vegetables can become watery and lose their texture after thawing, so it’s best to enjoy this salad fresh or from the fridge.
Reheating
This Mediterranean Potato Salad Recipe is meant to be enjoyed cold, at room temperature, or gently warmed. If you prefer it slightly warm, let it sit out for 20 minutes or briefly microwave individual portions in short bursts—just enough to take the chill off, but not so hot that the veggies lose their crunch or the feta melts.
FAQs
Can I make Mediterranean Potato Salad Recipe ahead of time?
Absolutely! This salad actually tastes even better after a few hours in the fridge, as the flavors meld. Just wait to add the feta and parsley until right before serving for the freshest taste and texture.
What kind of potatoes work best?
Baby potatoes are ideal because they hold their shape after boiling and have a creamy texture, but you can use Yukon Gold or even fingerling potatoes if that’s what you have on hand. The key is to cut them into bite-sized pieces for even cooking.
How can I make this recipe vegan?
Simply skip the feta cheese or swap it for a plant-based alternative. The salad will still be full of vibrant Mediterranean flavors and satisfying textures.
Can I add other vegetables?
Definitely! Roasted red peppers, artichoke hearts, or even blanched green beans are delicious additions. Feel free to get creative and use what’s in season or in your fridge.
Is this Mediterranean Potato Salad Recipe gluten-free?
Yes, it’s naturally gluten-free, making it a wonderful option for mixed company at potlucks and gatherings. Just double-check any store-bought feta or mustard to ensure they’re certified gluten-free if you’re serving someone with celiac disease.
Final Thoughts
If you’re searching for a fresh, wholesome, and unforgettable side dish, give this Mediterranean Potato Salad Recipe a try. It’s a celebration of simple ingredients and bold flavors that’s bound to become a staple at your table—whether you’re hosting a summer cookout or just want to brighten up a weeknight meal. Gather your ingredients and let this salad transport you to the sun-drenched shores of the Mediterranean!
Print
Mediterranean Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Potato Salad is a vibrant and healthy side dish featuring tender baby potatoes tossed with a zesty dressing of olive oil, red wine vinegar, and lemon juice. Enhanced with fresh vegetables, olives, and crumbled feta cheese, it delivers authentic Mediterranean flavors without the heaviness of mayo. Perfect for picnics, potlucks, or as a refreshing accompaniment to your meals, this salad can be served warm, at room temperature, or chilled.
Ingredients
Potatoes
- 2 pounds baby potatoes (red or yellow), halved
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Salad Mix-ins
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the potatoes: Place halved baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, which takes about 12 to 15 minutes. Drain the potatoes and allow them to cool slightly to make handling easier.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and salt and black pepper to taste until fully combined and emulsified.
- Combine the salad ingredients: In a large mixing bowl, combine the warm potatoes with halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and thinly sliced red onion, distributing the ingredients evenly.
- Toss with dressing: Pour the prepared dressing over the potato and vegetable mixture. Gently toss everything together to coat all the ingredients evenly with the dressing, being careful not to break up the potatoes.
- Let flavors meld: Allow the salad to sit for 10 to 15 minutes at room temperature so the flavors can absorb and meld beautifully.
- Finish and serve: Just before serving, sprinkle the salad with crumbled feta cheese and chopped fresh parsley. Serve the salad warm, at room temperature, or chilled according to your preference.
Notes
- This salad is perfect for picnics and potlucks since it contains no mayonnaise, making it lighter and less prone to spoilage.
- To add more Mediterranean flair, consider mixing in chopped artichoke hearts or roasted red peppers for additional texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
