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Mediterranean Inspired Potato Salad

This Mediterranean Inspired Potato Salad is creamy, zesty, and refreshing, making it a perfect dish for picnics and BBQs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper
Garnish
  • Fresh parsley for garnish

Method
 

Preparation
  1. Boil the baby potatoes until tender, about 15-20 minutes. Drain and let cool. Cut into halves or quarters.
  2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Combining and Serving
  1. Add the cooled potatoes to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
  2. Garnish with fresh parsley and serve either cold or at room temperature.

Notes

Letting the salad sit for a bit means the flavors mingle even better. You can make it vegan by skipping the feta and using avocado for a creamy twist. It’s best enjoyed fresh but keeps well for 3-4 days in the fridge.