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This fresh Mediterranean potato salad is perfect for warm weather meals or as a vibrant side dish any time you want a burst of bright flavors in something simple and satisfying. It brings together tender potatoes with crisp vegetables and tangy feta making it a delightful balance of textures and tastes that feels both comforting and light.
I first made this after a cookout ran short on options and it's since become my go-to to bring along or serve when I want something pretty but fuss-free.
Ingredients
- Baby potatoes: yellow or red unpeeled offer a creamy tender base for the salad. Choose firm ones with smooth skins for the best texture
- Cherry tomatoes: halved bring juicy sweetness pick ripe bright red or orange ones for more flavor
- English cucumber: diced adds a refreshing crispness go for firm cucumbers without soft spots
- Red onion: thinly sliced gives mild sharpness that cuts through richness look for a firm onion with deep color
- Kalamata olives: pitted and halved lend a briny tang opt for high quality olives packed in their juice
- Fresh parsley: chopped provides a bright herbaceous note pick fresh leaves with vibrant green color
- Fresh mint: chopped is optional but adds a cool aromatic lift select fresh and fragrant sprigs
- Feta cheese: crumbled is optional for creaminess and saltiness choose a good quality feta in brine for tang
- Extra virgin olive oil: makes the dressing smooth and fruity use a fresh bottle for best flavor
- Fresh lemon juice: brightens the vinaigrette pick lemons heavy for their juice content
- Dijon mustard: emulsifies the dressing and adds mild heat choose a smooth consistent mustard
- Salt and freshly ground black pepper: for seasoning start gently and adjust to taste for balance
Instructions
- Build The Base:
- Place baby potatoes in a saucepan and cover with cold salted water. Bring to a boil then reduce heat and simmer for 10 to 15 minutes until potatoes are just tender when pierced with a fork. Drain and let cool for about 5 minutes so they hold their shape when mixed.
- Prepare The Vegetables:
- While potatoes cook slice cherry tomatoes in half dice cucumber into bite sized pieces and thinly slice red onion to add layers of crisp texture and sweetness. Pit and halve Kalamata olives then roughly chop fresh parsley and mint. Crumble feta cheese if using to add a creamy burst.
- Whisk The Dressing:
- In a small bowl combine extra virgin olive oil fresh lemon juice Dijon mustard salt and pepper. Whisk vigorously until the vinaigrette is smooth and emulsified. Add lemon zest if you want an extra vivid citrus note.
- Combine Salad Components:
- Once potatoes have cooled enough to handle cut them into halves or quarters depending on size. Place them in a large bowl and pour half the vinaigrette over them. Toss gently to coat each piece thoroughly.
- Add chopped tomatoes cucumber onion olives parsley and mint along with half the crumbled feta cheese:
- Pour in the remaining vinaigrette and gently toss again making sure everything is evenly dressed. Taste and adjust the seasoning with more salt or pepper if needed.
- Finish And Serve:
- Sprinkle the remaining feta cheese and a little extra parsley on top for a lovely garnish. This salad can be served warm or at room temperature to let flavors mingle or chilled if you prefer a refreshing cold salad.
It reminds me of family picnics where this salad always brightened up the table and kept everyone coming back for seconds.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to two days. The potatoes will soak up the dressing and taste even deeper the next day but best to add any fresh herbs or feta just before serving again.
Ingredient Swaps
If you prefer you can swap the Kalamata olives for green olives or capers for a briny punch. Use baby new potatoes or fingerlings if you cannot find baby yellow or red potatoes. Fresh dill is a lovely alternative to mint for a different herbaceous note.
Serving Ideas
Serve alongside grilled chicken or fish for a full meal or add cooked chickpeas to make it a light vegetarian main dish. It also works well with flatbreads or as a side to mezze plates featuring hummus and baba ganoush.
This fresh Mediterranean potato salad is a vibrant dish that balances flavors and textures effortlessly bringing brightness and satisfaction to any meal.
Frequently Asked Recipe Questions
- → What type of potatoes work best?
Baby yellow or red potatoes are ideal as they maintain their shape and offer a tender texture when boiled.
- → Can feta cheese be omitted?
Yes, feta is optional but adds a creamy, salty element that complements the fresh vegetables and olives.
- → Is there a way to make the salad more tangy?
Adding a bit of lemon zest or extra lemon juice can brighten the flavors and add more tang to the dressing.
- → How can I prepare this dish ahead of time?
Boil and cool the potatoes in advance, then assemble and toss all ingredients just before serving to keep them fresh and vibrant.
- → What herbs pair well with the salad?
Fresh parsley and mint provide aromatic and refreshing notes that enhance the overall flavor profile.
- → Can this salad be served warm?
Yes, serving it warm allows the flavors to meld nicely, though it is equally enjoyable chilled or at room temperature.