This bright and tasty Mediterranean Potato Salad is a hit! With tender potatoes, fresh herbs, and a zesty dressing, it’s perfect for picnics or a light lunch.
I love how the fresh herbs give it a garden-fresh taste. Plus, it comes together quickly, so I can enjoy more time outside soaking up the sun! ☀️🥔
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold or red potatoes since they cook evenly and have a creamy texture. You can swap them for larger potatoes; just remember to chop them into smaller pieces to cook evenly.
Olive Oil: Extra-virgin olive oil brings great flavor. If you need a substitute, avocado oil is a good choice. Just keep in mind it won’t have the same taste.
Red Wine Vinegar: This adds a tangy kick. If you don’t have it, apple cider vinegar or white wine vinegar works well too. Adjust the amount to your taste preference.
Fresh Herbs: I can’t stress enough how fresh herbs brighten this salad! If you’re short on herbs, dried versions can work, but reduce the amount since they’re more concentrated in flavor.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes may seem simple, but getting the right texture is key for a good salad. You want them to be tender but not mushy. Here’s how to nail it:
- Start with cold water when boiling; this helps them cook evenly.
- Add a pinch of salt to the water; it flavors the potatoes as they cook.
- Check for doneness by poking them with a fork. They should be tender but still hold their shape.
After boiling, let the potatoes cool slightly before mixing with the dressing. This prevents them from absorbing too much dressing too quickly!
Easy Mediterranean Potato Salad with Fresh Herbs
Ingredients You’ll Need:
- 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup kalamata olives, pitted and sliced (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
How Much Time Will You Need?
This delightful Mediterranean Potato Salad will take about 30 minutes to prepare, including 20 minutes for cooking the potatoes. After mixing, let it sit for at least 15 minutes to let the flavors blend together beautifully. It’s quick and easy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing your baby potatoes under cold water to remove any dirt. Place them into a large pot and cover with cold water, adding a pinch of salt to season them while they cook.
2. Cook the Potatoes:
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a gentle simmer. Cook the potatoes for about 15-20 minutes until they are fork-tender. Don’t overcook them! You want them soft enough to eat but still firm enough to hold their shape.
3. Cool and Cut the Potatoes:
After cooking, carefully drain the potatoes and allow them to cool for a few minutes. If you have larger potatoes, now is the time to cut them into bite-sized pieces.
4. Make the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a sprinkle of salt and pepper until everything is well combined.
5. Combine with Potatoes:
Add the warm potatoes to the bowl with the dressing. Gently toss them to ensure they’re evenly coated in that delicious mixture.
6. Add the Fresh Ingredients:
Now it’s time to add your cherry tomatoes, kalamata olives, chopped red onion, parsley, basil, mint, and dill. Carefully fold these in so you don’t mush the potatoes.
7. Taste and Adjust:
Give your salad a taste test! You might like to add a little more salt, pepper, or vinegar depending on your preference.
8. Let It Rest:
For the best flavor, let your salad sit for at least 15 minutes before serving. This waiting time allows all those wonderful flavors to meld together. You can serve it at room temperature or pop it in the fridge to chill a bit.
Enjoy your fresh and vibrant Mediterranean Potato Salad! It’s perfect for gatherings, picnics, or as a refreshing side dish!
Frequently Asked Questions about Easy Mediterranean Potato Salad
Can I Use Other Types of Potatoes?
Yes! While baby Yukon Gold or red potatoes are fantastic, you can also use larger potatoes like Russets or a mix of different varieties. Just remember to cut them into uniform pieces to ensure even cooking.
How Can I Make This Salad Vegan?
This potato salad is already vegan, but if you’re worried about any non-vegan dressings or additives, just stick to the basic ingredients listed here! The olive oil and vinegar dressing is flavorful without any animal products.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making it even tastier! Just give it a gentle stir before serving again.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a day in advance. Just keep it in the fridge and bring it to room temperature before serving. If the salad seems dry, drizzle a little olive oil or lemon juice to refresh it.
