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Bowl of Mediterranean Potato Salad with serving spoon.
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Mediterranean Potato Salad

This Mediterranean potato salad is the summer side dish you'll be making on repeat all season long. Actually, scratch that — all year long! Made with baby potatoes, cherry tomatoes, Kalamata olives, and fresh herbs tossed in a tangy lemon vinaigrette, it's super easy to make, packed with flavor, and incredibly satisfying!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: American, Mediterranean-inspired
Servings: 6
Calories: 231kcal
Author: Alissa Saenz

Ingredients

  • 2 pounds baby potatoes
  • ½ medium red onion, sliced
  • ⅔ cup Kalamata olives
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • ⅔ cup cherry tomatoes, halved

For the Dressing

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lemon zest
  • 2 garlic cloves, minced
  • ½ teaspoon organic granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
US Customary - Metric

Instructions

  • Cut the baby potatoes in half, or quarters if they're a bit large. Try to get them into bite-sized pieces of relatively uniform size.
  • Place the potatoes into a large pot and cover them with cold water. Place the pot over high heat and bring the water to a boil. Let the potatoes boil until they're easily pierced with a fork, about 15 minutes, then drain them into a colander. Rinse them with cold water to help them cool down. They don't need to cool completely — slightly warm is fine.
  • Optional step: While the potatoes boil, place the sliced onion into a small bowl and cover it with cold water. Let the onion soak for about 10 minutes, then drain and rinse. This step helps remove some of the raw onion bite.
  • Stir the dressing ingredients together in a small container or bowl.
  • Place the potatoes into a large bowl, then add the onion, olives, dill, parsley, and oregano. If desired, add the cherry tomatoes now, or you can wait until immediately before serving (Note 1). Add the dressing. Stir to combine and coat everything with the dressing. Season the salad with additional salt and pepper to taste, if desired.
  • The salad can be served immediately or covered and chilled until ready to serve.

Notes

  1. Tomatoes can get soggy in the fridge. Add them later if you'd like to avoid this.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 634mg | Potassium: 717mg | Fiber: 4g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 2mg