Mediterranean Potato Salad Recipe
A vibrant and flavorful Mediterranean Potato Salad featuring tender new potatoes mixed with tangy feta, briny Kalamata olives, and fresh herbs, all tossed in a zesty lemon garlic olive oil dressing. Perfect as a refreshing side dish for any meal or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Potato Salad
- 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 extra virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- Cook the Potatoes: Place the quartered new potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and freshly ground black pepper until combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and slightly cooled potatoes, finely chopped red onion, chopped Kalamata olives, crumbled feta cheese, chopped fresh parsley, and green onions.
- Toss with Dressing: Pour the dressing over the potato mixture and gently toss to evenly coat all ingredients with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature as a refreshing side dish.
Notes
- For best flavor, make the salad a few hours ahead to allow the dressing to penetrate the potatoes.
- You can substitute the new potatoes with baby red potatoes or fingerlings if preferred.
- Adjust lemon juice and garlic quantities to taste for more tang or pungency.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad is great for picnics and can be stored in the refrigerator for up to 3 days.
