Amazing Mediterranean Potato Salad (Print-Friendly Version)
Tender potatoes with olives, feta, and fresh herbs tossed in lemony vinaigrette for a vibrant side.
# What You’ll Need to Make This:
→ Salad Components
01 -
900 g small new potatoes, such as Yukon Gold or red bliss, washed and cut into uniform pieces
02 -
120 ml pitted Kalamata olives, halved
03 -
60 ml pitted green olives, halved
04 -
120 ml crumbled feta cheese
05 -
60 ml finely chopped fresh parsley
06 -
30 ml finely chopped fresh dill
→ Vinaigrette
07 -
60 ml extra virgin olive oil
08 -
30 ml fresh lemon juice
09 -
15 ml red wine vinegar
10 -
5 ml Dijon mustard
11 -
1 clove garlic, minced
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Wash the potatoes thoroughly and cut any larger ones into halves or quarters to ensure even sizing.
02 -
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, then reduce heat and simmer for 15–20 minutes until tender when pierced with a fork.
03 -
Drain cooked potatoes thoroughly and allow to cool slightly for easier handling.
04 -
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and freshly ground black pepper.
05 -
In a large bowl, add cooled potatoes, Kalamata olives, green olives, crumbled feta cheese, fresh parsley, and dill.
06 -
Pour vinaigrette over the salad ingredients and gently toss until all components are evenly coated.
07 -
Taste and adjust seasonings as needed. Serve immediately or chill for at least 30 minutes for flavours to meld.
# Extra Tips:
01 -
For best results, use high-quality extra virgin olive oil for enhanced flavour.
02 -
Reduce the garlic quantity for a milder aroma, if desired.
03 -
This salad is delicious when served at room temperature or slightly chilled.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.