Bright, tangy, and easy to make, this salad is a weeknight winner and party-ready side. Mediterranean Potato Salad balances tender baby potatoes with juicy tomatoes, briny olives, and fresh herbs for an irresistible mix. For another quick, crisp side try the Asian cabbage salad for contrast.
Why You’ll Love This Mediterranean Potato Salad
- Bright Mediterranean flavors from olives, herbs, and red wine vinegar.
- Ready in about 30 minutes — great for quick dinners.
- Holds up well as leftovers for easy make-ahead lunches.
- Family-friendly texture that appeals to kids and adults.
- Versatile as a side or light main with added protein.
Ingredients Needed
- Potatoes
- 2 pounds baby potatoes
- Veggies
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 1/4 red onion, diced
- Herbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Seasoning
- Salt and pepper to taste
Step-by-Step Instructions
- Boil the baby potatoes in salted water until tender. Drain and let cool before cutting them into halves or quarters.
- Place the cooled potatoes in a large bowl and add the halved cherry tomatoes, olives, diced red onion, parsley, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until combined.
- Pour the dressing over the salad and toss gently until everything is well coated and evenly seasoned.
- Serve immediately or chill for an hour to let the flavors meld before serving.
Serving Suggestions Mediterranean Potato Salad
- Spoon over a bed of greens for a fuller salad plate.
- Serve alongside grilled chicken or fish for a balanced meal.
- Top with crumbled feta or a handful of toasted pine nuts for texture.
- Pair with an Asian carrot salad for a bright, contrasting side.
- Present in a large shallow bowl for a pretty family-style centerpiece.
Tips for Success Mediterranean Potato Salad
- Cook potatoes until just tender to avoid mushy pieces; test with a fork.
- Cool potatoes completely before tossing so the dressing clings rather than soaks in.
- Taste and adjust salt after chilling since flavors can intensify.
- Store in an airtight container in the fridge for up to 3 days.
- For a lighter finish, use a little less olive oil and add a splash more vinegar if desired, and see how it pairs with a light Asian spring salad.
Variations
Here are a few easy ways to change it up:
- Add diced grilled chicken or chickpeas for extra protein.
- Make it spicy with a pinch of red pepper flakes or chopped pepperoncini.
- Swap basil for dill or mint for a different herbal note.
- Add cucumber or roasted red peppers for more veggie crunch.
Mediterranean Potato Salad
A bright and tangy salad featuring tender baby potatoes, juicy tomatoes, briny olives, and fresh herbs, perfect as a side or light main dish.
Ingredients
For the salad
- 2 pounds baby potatoes Boiled until tender
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
For the dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Boil the baby potatoes in salted water until tender. Drain and let cool before cutting them into halves or quarters.
- Place the cooled potatoes in a large bowl and add the halved cherry tomatoes, olives, diced red onion, parsley, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until combined.
- Pour the dressing over the salad and toss gently until everything is well coated and evenly seasoned.
- Serve immediately or chill for an hour to let the flavors meld before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. For a lighter finish, use a little less olive oil and add a splash more vinegar if desired.