Description
This Amazing Mediterranean Potato Salad is a delightful way to enjoy an array of fresh flavors while celebrating the beauty of Mediterranean cuisine.
Ingredients
Scale
- 2 lb small new potatoes (Yukon Gold or red bliss)
- 1/2 cup halved Kalamata olives
- 1/4 cup halved green olives
- 1/2 cup crumbled feta
- 2 tbsp chopped fresh dill
- 1/4 cup chopped parsley
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Begin by scrubbing the small new potatoes under cool running water to remove any dirt. If some potatoes are larger than others, cut them in half to ensure even cooking. Place the cleaned potatoes into a large pot and cover them with cold water. Add a generous pinch of salt to the water for a more flavorful base. Bring the pot to a boil over high heat.
- Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes simmer for about 15–20 minutes. You’re aiming for fork-tender potatoes that you can easily pierce with a knife. Keep an eye on them to avoid overcooking; you want them tender yet firm enough to hold their shape.
- While the potatoes are cooking, mix together the dressing. In a medium bowl, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Use a whisk to combine until the mixture is well emulsified. Season with salt and freshly cracked black pepper to taste. Set this aside to let the flavors meld.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly—just enough to handle them without burning your fingers. In a large mixing bowl, combine the warm potatoes, halved Kalamata and green olives, crumbled feta, chopped dill, and parsley. Pour the dressing over the potato mixture and gently toss everything together until well coated, being careful not to break up the potatoes too much.
- Your Amazing Mediterranean Potato Salad is now ready to be served! If you prefer a cooler salad, allow it to chill in the refrigerator for about 30 minutes. This gives the flavors time to marry beautifully. It’s best served fresh, but you can enjoy the leftovers the next day as well!
Notes
For optimal taste, choose high-quality olive oil and fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Calories: 220 kcal
- Sodium: 300 mg
- Protein: 4 g