This Healthy Mediterranean Potato Salad is fresh and bursting with flavor! You’ll love the mix of tender potatoes, bright olives, crunchy cucumbers, and zesty lemon dressing.
I like to whip this up for lunch or a picnic because it’s so easy to make. Plus, it’s super satisfying without feeling heavy. You’ll feel like a culinary superstar! 🥗✨
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon gold or red potatoes for their creamy texture. If they’re not available, try any waxy potatoes. They hold their shape well. Avoid starchy types like Russets as they may fall apart.
Cherry Tomatoes: They add sweetness and color. If you prefer, grape tomatoes work too. You can adjust the amount based on your taste or use sun-dried tomatoes for a different flavor!
Cucumber: The crunch of diced cucumber is refreshing. If you’re looking for a low-carb option, zucchini could work, or you could skip it entirely. I prefer English cucumbers as they have fewer seeds.
Kalamata Olives: These add a nice briny flavor. If they’re not your favorite, try green olives or capers for a different twist. I find that olives really elevate the dish’s freshness.
Feta Cheese: Optional, but it adds a wonderful creaminess. For a lactose-free option, use a dairy-free cheese or simply leave it out. I personally can’t resist a sprinkle of feta in this salad!
How Do I Cook the Perfect Potatoes for Salad?
Cooking potatoes perfectly is key to this salad. You want them tender but not mushy. Here’s how to get it right:
- Start by cutting the potatoes into even sizes. This helps them cook uniformly.
- Place them in cold salted water before bringing to a boil. This method ensures even cooking.
- Keep an eye on them and test with a fork at around 10 minutes. They should be tender but firm.
- Once done, drain them and let them cool slightly to stop the cooking process. This way they won’t fall apart in the salad.
Patience during these steps will lead to a wonderfully textured salad! Enjoy making your Healthy Mediterranean Potato Salad!
Healthy Mediterranean Potato Salad
Ingredients:
For the Salad:
- 2 pounds baby potatoes (such as Yukon gold or red potatoes), halved or quartered
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe will take about 20-25 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator. So overall, expect to spend about 1 hour before you can enjoy your delicious potato salad!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with cold salted water—this helps them cook evenly. Bring the pot to a boil over medium-high heat, then reduce the heat and let the potatoes simmer. Cook until they are tender when poked with a fork, which should take about 10 to 15 minutes. Once they’re done, drain the potatoes and allow them to cool slightly.
2. Mixing the Salad Ingredients:
In a large mixing bowl, combine your cooked baby potatoes, halved cherry tomatoes, diced cucumber, sliced kalamata olives, chopped red onion, and fresh parsley. This combo of fresh ingredients will give your salad vibrant colors and great flavors!
3. Creating the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. This dressing will add a zesty kick to your salad, so make sure to mix it well!
4. Combining Everything:
Pour the dressing over the potato mixture and gently toss everything together until well coated. Be careful to avoid breaking the potatoes as you mix! If you’re using feta cheese, sprinkle it on top at this stage.
5. Letting It Chill:
Cover the salad and place it in the refrigerator. Chill for at least 30 minutes—this resting time helps the flavors mix beautifully together.
6. Serving:
Once chilled, serve your Healthy Mediterranean Potato Salad cold or at room temperature. It’s perfect as a refreshing side dish for any meal!
Enjoy every bite of this nutritious and delicious potato salad!
FAQ for Healthy Mediterranean Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold and red potatoes are great options for their creamy texture, you can use any waxy potatoes. Just avoid starchy types like Russets, as they may fall apart during cooking.
How Can I Make This Salad Vegan?
To make this potato salad vegan, simply omit the feta cheese or substitute it with a dairy-free cheese option. The salad is still delicious and full of flavor without the feta!
Can I Prepare This Salad in Advance?
Yes! This salad is perfect for meal prep. You can make it a day in advance and store it in the refrigerator. Just give it a gentle stir before serving to redistribute the dressing!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier the next day. Just make sure to stir well before serving!
