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This Mediterranean potato salad is one of those dishes that brings instant sunshine to any table. Creamy potatoes mingle with briny olives and salty feta for a cool salad that feels both comforting and bright. I look forward to making this every spring when fresh herbs are at their best and the craving for something tangy and fresh hits.
My family always requests this salad for potlucks and BBQs I first tried it on a trip to Greece and have been recreating it at home ever since nothing beats homemade
Ingredients
- Small new potatoes: like Yukon Gold or red bliss bring creamy texture and hold their shape try to pick potatoes that are firm and without blemishes
- Kalamata olives: add a rich and briny flavor jarred ones work in a pinch but fresh are best
- Green olives: bring a tangy counterpoint look for pitted and good quality
- Feta cheese: adds creamy saltiness choose block feta packed in brine for the richest taste
- Fresh parsley: gives the salad vibrancy go for flat leaf types if possible
- Fresh dill: offers that signature herby brightness store dill sprigs in a damp towel to keep fresh
- Extra virgin olive oil: lends body and flavor pick a fruity robust brand for Mediterranean authenticity
- Fresh lemon juice: provides zing and keeps flavors balanced squeeze your own for freshness
- Red wine vinegar: deepens the tang and brings out vegetal notes use an aged vinegar for rounder taste
- Dijon mustard: binds the vinaigrette and adds a subtle kick pick a smooth robust mustard
- Garlic: minced for punch if the clove is too strong remove its green germ
- Salt: brings everything into balance taste as you go
- Freshly ground black pepper: wakes up the whole dish grind just before serving
Step-by-Step Instructions
- Prep the Potatoes:
- Wash potatoes thoroughly then cut any large ones into halves or quarters so they cook evenly and match size for a pretty salad
- Boil the Potatoes:
- Place potatoes in a large pot and cover with cold water add a generous pinch of salt bring to a boil then reduce the heat simmer about fifteen to twenty minutes until tender when pierced with a fork
- Drain and Cool:
- Drain potatoes well and spread them out to steam dry for a few minutes this prevents watery salad then let them cool just enough to handle but still warm
- Make the Vinaigrette:
- In a small bowl whisk together olive oil lemon juice red wine vinegar Dijon mustard and minced garlic then season generously with salt and black pepper
- Combine and Toss:
- In a big bowl combine the warm potatoes olives feta parsley and dill pour the dressing over everything then gently toss so each piece is coated but not broken up
- Balance and Rest:
- Taste and adjust salt or lemon if needed let salad chill at least thirty minutes or serve it just slightly warm for best flavor meld
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I am absolutely hooked on the hit of dill in this salad Whenever I make it my daughter loves to pick out the olives first and always asks for a little extra feta on the side It brings our family together every time
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days For the best texture allow the salad to come up to room temperature before serving This prevents the olive oil from solidifying and keeps everything tasting fresh If making ahead store the dressing separately and toss just before serving to avoid soggy potatoes
Ingredient Substitutions
Swap feta for creamy goat cheese or a vegan feta alternative if needed Capers make a nice salty substitute for olives if you do not have both types Play with other herbs like basil or mint for a twist and sweet potatoes can add color if you love a touch of sweetness
Serving Suggestions
This salad makes a perfect side dish for grilled veggies fish or kebabs I love packing leftovers into lunch boxes or serving with warm pita bread as a hearty vegetarian main You can even spoon it over leafy greens for a more substantial salad
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Cultural and Historical Context
Mediterranean potato salads are famous for skipping mayo and letting fresh flavors shine The combination of lemon herbs olives and cheese is classic in many coastal Mediterranean regions and has roots in both Greek and Levantine cuisines Each family puts their own spin on it making this a highly adaptable tradition
Recipe FAQs
- → Can I substitute another type of potato for new potatoes?
Yes, Yukon Gold or red bliss potatoes are excellent options. Just ensure all pieces are cut to a similar size for even cooking.
- → Is it possible to make this potato salad ahead of time?
Absolutely! Prepare the salad and refrigerate. Allow it to sit at room temperature for about 20 minutes before serving for best flavor.
- → How can I make this salad vegan?
Simply omit the feta cheese or use a plant-based alternative. The salad will remain flavorful with herbs and olives.
- → What should I do if the salad tastes too tangy?
If the vinaigrette is too tangy, balance it by adding a little more olive oil or a pinch of salt to mellow the acidity.
- → Should the salad be served chilled or at room temperature?
It is delicious both slightly chilled and at room temperature, allowing the flavors to meld and the herbs to remain vibrant.
- → How long do leftovers keep in the refrigerator?
Leftovers can be stored in an airtight container for up to three days while retaining great texture and flavor.