Description
2 lbs baby potatoes, halved
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup red onion, thinly sliced
¼ cup kalamata olives, sliced
¼ cup fresh parsley, chopped
¼ cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp garlic powder
Salt and black pepper to taste
Directions:
Boil the baby potatoes in salted water for 10-12 minutes or until tender. Drain and let cool slightly.
In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
Pour the dressing over the potato mixture and toss to combine.
Top with crumbled feta cheese and serve chilled or at room temperature.
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes Kcal: 250 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect potato salad every time.
- Cook the Potatoes: Place the halved baby potatoes in a large pot of cold, generously salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until easily pierced with a fork. Avoid overcooking, as they will continue to soften slightly as they cool.
- Prepare the Vegetables: While the potatoes cook, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. For a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain and pat dry.
- Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until the mixture is fully emulsified.
- Combine and Marinate: In your large serving bowl, combine the slightly cooled (but still warm) potatoes with the tomatoes, cucumber, red onion, olives, and parsley. Pour the dressing over the warm potatoes—this helps them absorb the flavors more deeply. Toss gently to coat everything evenly.
- Final Touches: Allow the salad to sit for at least 15 minutes. Just before serving, top with the crumbled feta cheese to maintain its texture.
Serving Suggestions
This versatile salad pairs beautifully with a variety of mains. Serve it alongside grilled chicken, lamb chops, or fish for a complete Mediterranean meal. It’s also the perfect hearty side for summer barbecues and picnics. For a lighter lunch, serve it over a bed of fresh arugula or spinach.
How-to Summary
Boil halved baby potatoes until tender. Combine with fresh vegetables and herbs. Whisk a simple oregano-garlic vinaigrette and toss with the warm potatoes. Finish with crumbled feta cheese and let flavors meld before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Combine everything except the feta, cover, and refrigerate. Add the feta cheese just before serving to prevent it from becoming soggy.
What can I use instead of baby potatoes? Yukon Gold or red potatoes are excellent substitutes. Cut them into uniform, bite-sized pieces to ensure even cooking.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often improve on the second day.
Is there a vegan alternative for the feta? Absolutely. Omit the feta or use a store-bought vegan feta alternative. For added richness, you could also add a handful of toasted pine nuts or chickpeas.
Can I use a different herb? While parsley is classic, fresh dill or mint would be wonderful additions or substitutions, adding a bright, fresh note.
Common Mistakes to Avoid
- Overcooking the Potatoes: This leads to a mushy salad. Test for doneness a minute early.
- Adding Dressing to Cold Potatoes: Tossing the dressing with the warm potatoes allows for better flavor absorption.
- Adding Feta Too Early: Mixing in the feta before serving prevents it from dissolving into the dressing.
- Underseasoning the Cooking Water: Salting the potato water generously is your first chance to build flavor from the inside out.
Conclusion
This Mediterranean Potato Salad is more than just a side dish; it’s a vibrant, flavor-packed addition to any table. With its simple preparation, make-ahead convenience, and crowd-pleasing combination of textures and tastes, it’s a recipe you’ll return to all season long. Enjoy the fresh, tangy, and satisfying result of these easy steps.
