Bright Mediterranean flavors and tender potatoes unite in an herb-packed salad that’s perfect for sunny gatherings or a light, zesty meal. As a lover of simple, vibrant dishes, I can’t help but smile every time I scoop up a forkful of this Mediterranean Potato Salad. The way the warm potatoes soak up that tangy vinaigrette—bright red wine vinegar meets the rich, peppery olive oil—is like sunshine on a plate. I still remember the first time I made this recipe at a beach picnic: friends were passing around bowls, and within minutes, it was nearly gone. That moment solidified this salad as one of those feel-good recipes you’ll want in your back pocket whenever you crave a taste of the Mediterranean.
This salad is a beginner-friendly gem, clocking in at just 15 minutes of prep and 20 minutes of cooking, plus a short 10-minute rest so the flavors can meld perfectly. With roughly 350 kcal per serving, it’s an ideal lunch or dinner side that won’t weigh you down. The medley of tasty baby potatoes tossed in a tangy olive oil and red wine vinegar dressing, mingled with juicy tomatoes, briny olives, creamy feta, and fresh herbs brings color, texture, and that unmistakable Mediterranean flair. Whether you’re hosting a summer barbecue, packing lunch for the office, or craving something on the lighter side of life, this salad delivers every time. So grab your cutting board, roll up your sleeves, and let’s dive into all the delicious details of this crowd-pleasing, herb-loaded celebration in a bowl.
KEY INGREDIENTS IN MEDITERRANEAN POTATO SALAD
Before you get started, let’s talk about the stars of the show. This recipe shines thanks to a harmonious blend of simple, wholesome ingredients—each playing a unique role in building that signature Mediterranean taste and texture.
- Baby potatoes
These tender bite-sized potatoes (we love Yukon Gold or red varieties) form the hearty base of the salad. Their creamy interior soaks up the dressing beautifully, giving each forkful a comforting bite.
- Extra-virgin olive oil
The backbone of the dressing, this high-quality oil brings a fruity, peppery richness that carries all the other flavors and keeps every ingredient glistening with flavor.
- Red wine vinegar
This adds bright acidity and a subtle fruity tang, balancing the richness of the olive oil and the creaminess of the potatoes.
- Dijon mustard
Acting as an emulsifier, Dijon mustard helps bind the oil and vinegar into a silky dressing while contributing a mild, tangy kick.
- Garlic powder
Offering savory depth and warmth, garlic powder infuses the dressing with an approachable layer of garlicky flavor without overpowering the salad.
- Dried oregano
This classic Mediterranean herb lends an earthy, slightly minty note that transports you straight to sun-drenched hillsides.
- Salt and pepper
Essential seasonings that enhance all the individual flavors, making each bite taste balanced and bright.
- Cherry tomatoes
Their juicy burst of sweetness and acidity adds fresh, colorful contrast to the potatoes.
- Red onion
Finely chopped for a gentle bite, red onion supplies crisp texture and a mild, sweet-sharp flavor that makes the salad pop.
- Kalamata olives
With their bold, briny profile, these olives contribute a savory, salty dimension that elevates the overall taste.
- Feta cheese
Crumbled feta brings a creamy, tangy richness that ties together the fresh vegetables and dressing.
- Fresh parsley
Chopped parsley adds a bright, herbaceous note and a vibrant green hue.
- Fresh basil
Sliced basil leaves impart a fragrant, slightly sweet aroma that takes the salad to the next level.
HOW TO MAKE MEDITERRANEAN POTATO SALAD
Ready to whip up this vibrant salad? Follow these detailed steps to ensure every component shines through.
1. Clean and prep the potatoes
Begin by washing the baby potatoes thoroughly under running water to remove any dirt or grit. Place them in a large pot, cover with cold water, and add a generous pinch of salt. This initial seasoning helps infuse flavor right into the potatoes as they cook.
2. Boil until tender
Bring the pot of potatoes to a rolling boil over medium-high heat. Once the water is bubbling, reduce the heat to medium and let the potatoes simmer for about 15–20 minutes, or until you can easily pierce them with a fork. They should be tender but not falling apart.
3. Prepare the dressing
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper in a medium bowl. Continue whisking until the dressing has a homogeneous texture, then set it aside to let the flavors meld.
4. Drain and cool
Once the potatoes are cooked, pour them into a colander to drain the hot water. Allow them to cool for about 10–15 minutes—they should still be slightly warm, which helps them absorb more of the dressing.
5. Combine the salad components
Transfer the warm potatoes to a large mixing bowl. Add the cherry tomatoes, red onion, Kalamata olives, and feta cheese, distributing everything evenly.
6. Dress the salad
Pour the prepared dressing over the warm potato mixture. Using a gentle tossing motion, ensure each potato and vegetable piece is thoroughly coated with the tangy vinaigrette.
7. Incorporate fresh herbs
Add the fresh parsley and fresh basil to the bowl. Give the salad one last light mix, taking care not to break up the potatoes too much.
8. Adjust seasoning
Taste a small spoonful of the salad and decide if you’d like more salt, pepper, or a splash of vinegar. Customize to your personal preference.
9. Serve and garnish
Transfer the salad to your serving dish. If you like, add a bit more crumbled feta and a few extra herb sprigs for a colorful, tasty finishing touch. Serve warm or at room temperature for the best flavor experience.
SERVING SUGGESTIONS FOR MEDITERRANEAN POTATO SALAD
This versatile salad shines in so many settings—whether you’re planning a casual backyard barbecue, a weekend brunch, or a simple family dinner. It’s light yet satisfying, and its vibrant colors make it an instant crowd-pleaser. The combination of tangy dressing, creamy feta, bright tomatoes, and fresh herbs transforms humble potatoes into something extraordinary. When you’re ready to serve, think about presenting it in a way that highlights the salad’s rustic charm and Mediterranean flair. Pair it with complementary textures and flavors to create a balanced meal that will have everyone coming back for seconds.
- Serve as a side dish to grilled meats
Pair the warm salad with juicy chicken, lamb chops, or grilled fish. The tangy dressing cuts through the richness of the meat, while the potatoes and vegetables add substance.
- Plate on a bed of mixed greens
Arrange a handful of peppermint lettuce, arugula, or baby spinach on your serving platter, then spoon the potato salad on top. This adds extra color and a refreshing crunch.
- Portion into meal-prep bowls
Divide the salad into individual airtight containers for a quick, healthy lunch option. Store in the fridge, and enjoy straight from the container with minimal cleanup.
- Serve in pita pockets or wraps
For a fun twist, fill soft pita bread or tortillas with a scoop of the salad, add a drizzle of extra dressing, and top with a handful of crumbled feta and fresh herbs for a handheld Mediterranean treat.
HOW TO STORE MEDITERRANEAN POTATO SALAD
Storing this vibrant salad correctly ensures it retains its fresh flavors and textures for days. Because the potatoes can absorb moisture, it’s important to use airtight containers and handle the dressing with care. When stored properly, you’ll be rewarded with a salad that tastes even more integrated and flavorful as the ingredients continue to mingle. Keep in mind that fresh herbs and dairy components like feta can lose their vibrancy over time, so follow these storage tips to preserve that just-made brightness.
- Refrigerate in an airtight container
Transfer the salad to a sealed glass or BPA-free plastic container. Store in the coldest section of your fridge for up to 3 days. This minimizes exposure to air and helps maintain texture.
- Store dressing separately
If you plan to keep the salad for more than a day, consider whisking up a fresh batch of dressing and storing it in a small jar. Toss the salad with the new dressing just before serving to revive its bright flavors.
- Hold herbs until just before serving
If you notice parsley or basil losing its color, remove wilted bits and add a handful of fresh herbs right before eating to restore that pop of green and fresh aroma.
- Avoid freezing
Freezing alters the potatoes’ texture, turning them mealy and waterlogged upon thawing. It’s best to enjoy this salad fresh or chilled, rather than frozen.
CONCLUSION
Thank you for joining me on this flavorful journey through the world of Mediterranean Potato Salad! We’ve covered everything from selecting the best baby potatoes to crafting a tangy, herb-infused dressing that brings all the ingredients together in a perfect harmony of taste and texture. Whether you’re a complete beginner or a seasoned home cook, this recipe is designed to be approachable, joyous, and endlessly customizable. With just around 350 calories per serving, about 15 minutes of prep, 20 minutes of cooking, and a short 10-minute rest, you’ll have a vibrant, crowd-pleasing dish ready to elevate your lunch, dinner, or weekend gathering. Feel free to print this article, save it for later, or jot down your own notes in the margins—this salad is one you’ll come back to time and again.
Below, you’ll even find a handy FAQ section to troubleshoot any questions you might have (don’t worry, I’ve got answers!), along with tips for tweaking the recipe to suit your tastes. I’d love to hear how your salad turns out—did you sneak in some extra capers or try the vegan feta alternative? Drop a comment, share a question, or let me know if you need any help making this recipe your own. Your feedback and stories are what make cooking such a joyful, communal experience. Happy cooking, and here’s to many more delicious, sun-soaked bites in your future!
Mediterranean Potato Salad
Description
Tasty baby potatoes tossed in a tangy olive oil and red wine vinegar dressing, mingled with juicy tomatoes, briny olives, creamy feta, and fresh herbs for a vibrant, crowd-pleasing salad.
Ingredients
Instructions
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Begin by washing the baby potatoes thoroughly to remove any dirt. Place them into a large pot and cover with cold water. Add a generous pinch of salt to the water.
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Bring the pot of potatoes to a boil over medium-high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
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While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper until well combined. Set aside.
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Once the potatoes are cooked, drain them in a colander and let them cool for about 10-15 minutes. It’s important that they are still warm when you mix in the dressing, as this will help the flavors to infuse better.
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In a large mixing bowl, combine the warm potatoes, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
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Pour the dressing over the warm potato mixture and gently toss everything together, ensuring that all the ingredients are coated with the dressing.
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Finally, add the fresh parsley and basil, and give the salad a gentle mix to incorporate the herbs without breaking up the potatoes.
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Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or vinegar to suit your preferences.
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Serve the Mediterranean Potato Salad warm or at room temperature, garnished with additional feta cheese and herbs, if desired.
Note
- For extra flavor, you can add some capers or artichoke hearts to the salad.
- This salad can be made a day in advance and stored in the refrigerator, allowing the flavors to meld together beautifully.
- For a vegan version, simply omit the feta cheese or use a plant-based alternative.
- This dish works great as a side for grilled meats or as a light lunch on its own.
