Mediterranean Potato Salad

This bright and zesty Mediterranean Potato Salad includes creamy Yukon gold potatoes, fresh vegetables and herbs, salty olives, and a simple lemony dressing. This makes a wonderful healthy side dish or light lunch!

What You’ll Love About Mediterranean Potato Salad:

This might look like a salad that belongs in the summer but make no mistake, you will want to make this all year round. With bright zesty flavors and veggies you can find any time during the year, it will surly become a fast favorite.

I love this Mediterranean Potato Salad because it keeps so well for several days. The flavors just get better and the potatoes and veggies stay fresh and delicious.

This is a wonderful salad for lunches during the week. I like to add a few slices of cooked chicken or even chunk up some white tuna fish and stir it right in. So yummy and healthy!

It is no secret that I love Mediterranean and Greek inspired flavors, my One-Pan Mediterranean Chicken and Pasta is another fresh recipe you’ll fall in love with!

Simple Ingredients:

• Potatoes- I like to use Yukon gold because they have a creamy texture.
• Tomatoes- Cherry tomatoes are nice and sweet. Perfect for this salad.
• Red onion- This gives the salad a touch of onion flavor.
• Mini sweet peppers- I love the crunch and sweetness these peppers add to the salad.
• Parsley- Adds freshness and color.
• Olives- I like to use a mixture of Kalamata and Castelvetrano olives.
• Seasonings- Dried oregano, fresh thyme, salt and pepper.
• Dressing- Fresh lemon juice and olive oil.

Substitutions and Add-Ins:

How To Make Mediterranean Potato Salad:

See full instructions in recipe card below

Step One. Boil peeled and cut potatoes in a large pot with water until just under fork tender. Drain and allow to cool but still slightly warm.

Step Two. In a small mason jar or bowl combine lemon juice, olive oil, and season with salt and pepper. If using a jar, place the lid on and shake until combined or just use a whisk.

Step Three. Add potatoes to a large bowl along with veggies, olives, tomatoes, and herbs.

Step Four. Pour dressing over the salad and use a spatula or large spoon to combine well. Make sure all the ingredients are coated well with the dressing. This can be enjoyed right away but best if you allow the ingredients to sit for 30-minutes in the refrigerator.

Recipe Tip:

Common Questions:

Other Salads You Might Enjoy:

• Mediterranean Quinoa Salad
• Tuscan Tuna Salad with Lemon Oil Dressing
• Mediterranean Zucchini Salad
• Zucchini Noodle Salad

Mediterranean Potato Salad

This bright and zesty Mediterranean Potato Salad includes creamy Yukon gold potatoes, fresh vegetables and herbs, salty olives, and a simple lemony dressing. This makes a wonderful healthy side dish or light lunch!

Print Pin Rate

Course: Lunch, Side Dish

Cuisine: American, Mediterranean

Prep Time: 25 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 33 minutes minutes

Servings: 5 servings

Calories: 259kcal

Equipment

• 1 large pot
• 1 large mixing bowl

Ingredients

• 2 pounds yellow potatoes, peeled and cut in 1 inch chunks
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion slices
• 1/2 cup mini sweet peppers, sliced in thin rings or use a red, yellow, or orange bell pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata or Castelvetrano olives, pitted and halved
• 1 tsp dried oregano
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1/4 cup extra virgin olive oil
• 1 large lemon, juiced, about 3 tablespoons
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

• In a large pot add prepared potatoes and cover with cold water. Place on the stove on high heat and bring to a boil. Once boiling start timer to cook for 8-9 minutes or until potatoes are slightly fork tender. Be careful not to overcook potatoes. Drain and cool potatoes until slightly warm.
• Meanwhile make dressing. Add the lemon juice, olive oil, salt and pepper to a mason jar with fitted lid. Give it a good shake until well combined and creamy. Or use a whisk and a small bowl.
• In a large mixing bowl add potatoes, veggies, olives, herbs, and tomatoes. Pour dressing over the top and use a spatula or large spoon to combine well. Make sure all the ingredients are coated well with the dressing.
• Serve this salad right away, or for best results, cover and place in the refrigerator for 30-minutes before serving.

Notes

Tip:

 

• Cooking potatoes- Make sure to undercook the potatoes by 1-2 minutes so they don’t become mushy and fall apart in the salad. You want the fork to barely pierce the flesh of the potatoes.
• Warm potatoes- Preparing the salad while the potatoes are still slightly warm will allow the dressing to infuse into the potatoes better.

 

Substitutions:

 

• Potatoes- You can also use russet potatoes, or baby red or yellow potatoes.
• Mini sweet peppers- Use a red, yellow, or orange bell pepper in place of the sweet peppers.
• Veggies- Add other veggies like cucumbers or zucchini.
• Cheese- This salad would be great with crumbled feta cheese or shaved parmesan.
• Fresh herbs- Try other fresh herbs like basil or thyme.

 

Common Questions: 

 

How long does Mediterranean Potato Salad last?

This salad will last 4-5 days in an airtight container in the refrigerator.

What goes best with this potato salad?

This pairs well with so many main dishes. Serve as a side to any holiday table, or with my Simple Roasted Chicken, Slow Cooker Greek Chicken, or Greek Chicken Sheet Pan Meal.

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 353mg | Potassium: 874mg | Fiber: 5g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 66mg | Calcium: 43mg | Iron: 2mg

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