Mediterranean Inspired Potato Salad
Bright, tangy, and effortless, this Mediterranean Inspired Potato Salad combines baby potatoes, crisp veggies, and salty feta for a light, satisfying side perfect for picnics or weeknight meals.
Ingredients
Potatoes
- 2 pounds baby potatoes
Veggies
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup black olives, sliced
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
Spices & Finishing
- Salt and pepper to taste
Instructions
Preparation
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes, then drain and let cool.
- Once cooled, cut the potatoes in half and place them in a large bowl.
- Add the cherry tomatoes, red onion, cucumber, black olives, and feta cheese to the bowl.
Dressing and Assembly
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Chill for 30 minutes or serve at room temperature.
Notes
Cook potatoes until just fork-tender to avoid mushy texture; test one before draining. Let potatoes cool slightly before cutting to keep them from falling apart. Adjust vinegar and oil to taste; a little extra red wine vinegar brightens the dish. Make ahead and refrigerate for flavors to meld; dress just before serving if you want firmer potatoes. Store in an airtight container in the refrigerator for up to 3–4 days.