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Mediterranean Potato Salad A bowl of Mediterranean-style potato salad with tender, boiled potatoes, garnished with fresh parsley, red onion, and black olives. The salad is lightly seasoned with pepper, creating a savory and refreshing dish perfect for a summer meal.

Mediterranean Potato Salad

A light, refreshing Mediterranean Potato Salad with fresh herbs and a zesty citrus dressing.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: fresh salad, Mediterranean potato salad, potato salad, summer salad
Prep Time: 10 minutes
Cook Time: 15 minutes
cooling: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 213kcal
Cost: $8

Ingredients

  • 2 pounds small yellow or russet potatoes peeled or unpeeled, depending on preference
  • 1 tablespoon salt for boiling potatoes
  • ¼ cup red onions chopped (adds sharpness and crunch)
  • ¼ cup kalamata olives chopped (for a briny, tangy flavor)
  • ¼ cup parsley chopped (for freshness and color)
  • ¼ cup cilantro chopped (optional, adds herbaceous flavor)
  • 2-3 green onions thinly sliced (adds a mild onion flavor)

Dressing:

  • ⅓ cup fresh lemon juice provides tangy brightness
  • ¼ cup extra virgin olive oil adds richness and flavor
  • 2 teaspoons Dijon mustard for a hint of sharpness
  • ½ teaspoon salt to season the dressing
  • ¼ teaspoon black pepper for a mild heat

Instructions

  • Place the potatoes in a large pot and cover with water. Add the salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain and set aside to cool.
    A pan filled with peeled and whole potatoes, ready to be cooked. The potatoes are prepared for a hearty dish, either mashed, roasted, or included in a salad.
  • Once cooled, cut the potatoes into bite-sized chunks and transfer them to a large mixing bowl.
    Salmon fillets grilling on a hot barbecue. The fish is slightly charred on the outside, with a perfect golden crust, while the inside remains tender and flaky, highlighting the delicate flavors of grilled seafood.
  • To prepare the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
  • Pour the dressing over the potatoes and toss to coat.
  • Add the red onions, olives, parsley, cilantro, and green onions to the potatoes. Gently toss everything to combine.
    A close-up of fresh salmon fillets seasoned with herbs and lemon, ready for grilling. The salmon is perfectly marinated, with glistening skin and vibrant color, offering a healthy and flavorful meal option.
  • Serve the salad warm or refrigerate for a few hours before serving it cold. If the salad appears dry, drizzle a little extra olive oil before serving.

Notes

This potato salad is a perfect balance of savory and citrusy flavors, ideal for warm weather meals and gatherings.

Nutrition

Serving: 1Serving | Calories: 213kcal (11%) | Carbohydrates: 29g (10%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1475mg (64%) | Potassium: 685mg (20%) | Fiber: 4g (17%) | Sugar: 2g (2%) | Vitamin A: 318IU (6%) | Vitamin C: 40mg (48%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
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