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Mediterranean Potato Salad

A vibrant and refreshing Mediterranean Potato Salad featuring tender boiled potatoes, crumbled feta, and fresh herbs, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds boiled potatoes Use Yukon Gold or red potatoes for best results.
  • 1 cup crumbled feta cheese Can substitute with crumbled goat cheese.
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup fresh herbs (parsley and dill) Chopped.
  • 1/4 cup kalamata olives (optional) For additional flavor.
  • 1/2 small red onion (optional) Thinly sliced.
  • 1/4 cup fresh mint (optional) Chopped for flavor.
  • 2 tablespoons fresh parsley (for garnishing)
For the Dressing
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice Can replace with red wine vinegar if needed.
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cracked black pepper

Method
 

Preparation
  1. Boil the potatoes in salted water until fork-tender. Drain and allow them to cool before cutting them into cubes.
  2. In a large mixing bowl, combine your cooled potatoes with crumbled feta cheese, diced cucumber, halved cherry tomatoes, and a handful of freshly chopped herbs.
Dressing
  1. In a separate bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, and cracked black pepper.
  2. Pour the dressing over the salad mixture and toss gently so all ingredients are coated without breaking the potatoes.
Finishing Touches
  1. For added flavor, fold in kalamata olives, red onion, or fresh mint.
  2. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.
  3. Just before serving, sprinkle fresh parsley on top for color and freshness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture may change.