This Mediterranean potato salad has it all – put a twist on a classic and give it a try. All of the best flavours of the Mediterranean mixed up into a delicious bowl of potato salad – packed with olives, sun-dried tomatoes, lemon juice, feta and a ton of herbs.
Potato salad is such a classic BBQ and picnic side, and this Mediterranean version won’t last long, so make a double batch! Salty olives with chunks of sun-dried tomatoes and creamy feta make this potato salad epic. You won’t want to make another potato salad ever again.
Why should you try it?
✔ A delicious twist on potato salad
✔ Bursting with Mediterranean flavours
✔ Great for a BBQ
✔ Can be made in advance
How to make Mediterranean Potato Salad – step by step:
One: Boil potatoes in salted water until tender when pierced with a fork. Drain well.
What Is a Mediterranean Potato Salad?
This isn’t your usual traditional potato salad that is loaded with mayonnaise. The dressing is made up of olive oil, lemon juice, garlic and anchovy paste to give it those Mediterranean vibes and plenty of fresh herbs.
We have then loaded it with red onions, feta and olives, all key ingredients in Mediterranean cooking.
What Potatoes To Use
The best potatoes for potato salad are waxy potatoes such as Charlotte, Maris Peer, and Jersey Royals and red potatoes that hold their shape when they’re cooked. You want them to keep their firm texture in the salad when you chop them up and toss them with dressing, so they don’t fall apart.
How Long To Boil The Potatoes For
You don’t want to over boil the potatoes, otherwise they will become too soft and mushy. It will depend on the size of the potatoes, however about 10-15 minutes simmered in boiling water should have them perfectly cooked. They should be tender when a fork is put in them.
What To Serve It With?
We love serving this up with anything Greek. Why not try our Grilled Halloumi Flatbreads, Greek Lamb Souvlaki, Greek Lamb Traybake, Greek Hummus Wrap or Greek Chicken Skewers. This potato salad also goes well with some grilled salmon.
How To Store It
You can make this potato salad ahead of time and keep it in the fridge for a few hours, or even until the next day. I would recommend adding the herbs just before serving though, so they don’t wilt. You could always just boil the potatoes in advance and make it up when you are ready to serve. This potato salad isn’t suitable for freezing.
You can keep it in an air tight container in the fridge.
- Pour the dressing over the potatoes whilst they are still warm, this really allows the flavour to soak in.
- You can make this in advance by pre-boiling the potatoes and just mixing everything together before serving.
- Only add the herbs just before serving so they don’t wilt.
- This will keep in an air tight container in the fridge for 2 days.
Want to try some other potato recipes? How about these:
|Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds).|
Click here to sign up.
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
DON’T FORGET TO RATE THE RECIPE ↓
Mediterranean Potato Salad
- 700 g Mini potatoes (red, white or mixed), cut in half
- 0.5 cup Pitted kalamata or other brined olives, roughly chopped
- 0.25 cup Sundried tomatoes, soaked in warm water and cut into strips
- 0.5 Red onion, thinly sliced
- 30 ml Extra virgin olive oil
- 3 tbsp Lemon juice
- 1 tbsp Anchovy paste (optional)
- 1 tsp Garlic, finely minced
- Salt and pepper to taste
- 0.25 cup Fresh basil leaves, coarsely chopped
- 0.25 cup Fresh mint leaves, coarsely chopped
- 60 g Light feta cheese, crumbled
- Boil potatoes in salted water until tender when pierced with a fork. Drain well.
- While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic. Season to taste (little salt will be needed, if at all).
- Immediately before serving, stir in chopped basil and mint and toss and crumble the feta on top.
Inspired by Anna Olson: Fresh on Food Network