Description

This Mediterranean Potato Salad is a light and flavorful take on the classic. Made with tender new potatoes, olives, feta, and fresh herbs tossed in a zesty olive oil vinaigrette, it’s perfect for any occasion.

Ingredients

2 pounds small new potatoes (Yukon Gold or red bliss)

1/2 cup pitted Kalamata olives, halved

1/4 cup pitted green olives, halved

1/2 cup crumbled feta cheese

1/4 cup finely chopped fresh parsley

2 tablespoons finely chopped fresh dill

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt, to taste

Freshly ground black pepper, to taste

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Instructions

Wash and cut potatoes into uniform pieces.
Boil in salted water until tender, about 15–20 minutes.
Drain and let cool slightly.
Whisk together olive oil, lemon juice, vinegar, mustard, and garlic to make the vinaigrette. Season with salt and pepper.
In a large bowl, mix potatoes, olives, feta, parsley, and dill.
Pour dressing over the salad and toss gently to coat.
Taste and adjust seasoning. Serve immediately or chill for 30+ minutes before serving.

Notes

Use high-quality olive oil for the best flavor.
Adjust garlic and salt to taste.
Great made ahead of time—just toss again before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad, Side Dish
Method: boiling, tossing
Cuisine: Mediterranean-Inspired