Tasty Mediterranean Potato Salad

Looking for a fresh spin on the usual cookout side dishes can feel like a real challenge. Between trying to please different tastes and wanting something that stands out from the typical mayo-heavy potato salads, it’s easy to get stuck in a rut with the same old recipes.

That’s where this Mediterranean potato salad comes in: it’s light and refreshing, easy to put together ahead of time, and brings a welcome change to the picnic table with its olive oil-based dressing and mix of herbs that everyone seems to enjoy.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to choose potatoes that can hold their shape after cooking while still being tender enough to eat. Yellow potatoes like Yukon Gold are a great choice since they have a naturally buttery flavor and maintain their structure when boiled. While russet potatoes will work in a pinch, they tend to break down more easily and can get a bit mushy – if using russets, be extra careful not to overcook them. The key is to choose potatoes that are similar in size so they cook evenly, and to boil them with the skin on until they’re just tender when pierced with a fork. Small potatoes (about 2 inches in diameter) are ideal since they’ll cook quickly and evenly.

Options for Substitutions

This Mediterranean potato salad is pretty flexible and you can make several swaps while keeping its fresh, zesty character:

• Potatoes: While yellow or russet potatoes work great here, you can also use red potatoes, fingerlings, or even baby potatoes. Just make sure to adjust cooking time based on their size.
• Red onions: If red onions are too sharp for you, try sweet white onions or shallots. Just soak them in cold water for 10 minutes before adding to reduce their bite.
• Kalamata olives: Any Mediterranean-style olive works well here – try black olives, green olives, or even a mix. If you’re not an olive fan, try adding capers instead for that salty punch.
• Herbs: Not a cilantro fan? Double up on parsley, or mix in some fresh dill or mint instead. Fresh herbs work best, but if using dried herbs, use just 1/3 of the amount.
• Lemon juice: You can swap the lemon juice with red wine vinegar or white wine vinegar – start with half the amount and adjust to taste.
• Dijon mustard: Whole grain mustard works great too, or you can use regular yellow mustard in a pinch – just use a bit less as it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them about 12 minutes after the water begins to boil. Another common error is not seasoning the cooking water properly – adding a generous tablespoon of salt to the boiling water ensures your potatoes are seasoned from the inside out. To prevent a bland result, toss the warm potatoes with the lemon juice and olive oil mixture while they’re still hot, as they’ll absorb the flavors much better than when cold. For the best texture and flavor development, let the salad rest in the refrigerator for at least an hour before serving, but remember to take it out 15-20 minutes before eating to let the olive oil return to its liquid state.

What to Serve With Mediterranean Potato Salad?

This fresh and lemony potato salad makes a perfect side dish for grilled meats – I especially love serving it alongside Greek-style chicken skewers or grilled lamb chops. Since it’s already packed with Mediterranean flavors, it pairs really well with simple proteins like pan-seared fish or grilled shrimp that won’t overshadow its bright taste. For a complete Mediterranean-inspired meal, serve it with some warm pita bread, hummus, and a simple cucumber and tomato salad on the side. If you’re planning a picnic or barbecue, this potato salad tastes great alongside other classics like grilled vegetables or a fresh Greek salad.

Storage Instructions

Keep Fresh: This Mediterranean potato salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container in the fridge, where it’ll stay fresh for up to 4 days. The herbs might lose a bit of their brightness over time, but the taste will still be amazing.

Make Ahead: Want to prep this salad in advance? Cook and cube the potatoes, then store them separately from the dressing and mix-ins. When you’re ready to serve, just combine everything and let it sit at room temperature for about 30 minutes to let the flavors come together.

Serving Tip: If you’re pulling the salad straight from the fridge, let it sit out for about 15-20 minutes before serving. The olive oil might solidify when cold, but it’ll return to its perfect consistency at room temperature. Give it a quick toss before serving to redistribute the dressing.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 15-20 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the potato salad:

• 2 lb small yellow potatoes
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 2 to 3 green onions, thinly sliced
• 1/4 cup kalamata olives, chopped
• 1/4 cup red onion, chopped
• 1 tbsp salt

For the dressing:

• 1/4 tsp black pepper (freshly ground for more aroma)
• 1/2 tsp salt
• 2 tsp dijon mustard
• 1/3 cup lemon juice (freshly squeezed for best flavor)
• 1/4 cup extra virgin olive oil (California Olive Ranch is a good choice)

Step 1: Cook the Potatoes

Place the potatoes in a large pot and cover them with water.

Add salt to the water, then bring the pot to a boil.

Once boiling, reduce the heat to a simmer and cook until the potatoes are fork tender, which should take about 15 to 20 minutes.

Drain the water and set the potatoes aside to cool.

Step 2: Prepare the Potatoes

Once the potatoes have cooled, cut them into bite-sized chunks.

Transfer the potato chunks to a large salad bowl, which will be used for mixing in the dressing and additional ingredients.

Step 3: Make the Dressing

In a separate bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing.

This will be the flavorful coating for your potato salad.

Step 4: Combine the Ingredients

Pour the dressing over the potato chunks in the salad bowl.

Toss the potatoes gently to ensure they are evenly coated with the dressing.

Add the onions, olives, parsley, cilantro, and green onions to the bowl.

Gently toss everything together to combine and distribute the flavors evenly.

Step 5: Serve and Store

Serve the potato salad warm immediately after preparation, or store it in the fridge for a few hours if you prefer it cold.

Before serving, check the salad for moisture; if it seems dry, add a drizzle of olive oil to refresh it.

Enjoy your flavorful potato salad!