Mediterranean Potato Salad Recipe

If you’ve been craving something fresh, vibrant, and full of sunshine, Mediterranean Potato Salad is about to become your new go-to dish. This recipe marries perfectly tender potatoes with tangy sumac dressing, briny olives, and lots of bright herbs, making every bite a mini holiday for your taste buds!

Ingredients You’ll Need

What makes this Mediterranean Potato Salad so irresistible is how every ingredient earns its place on the plate. Each one brings its own flair—think tender potatoes, a punchy Greek-inspired dressing, and pops of color and crunch from olives, onions, and herbs.

• New potatoes (750 g): Their creamy texture is ideal for salads, and they soak up the dressing beautifully—leave the skin on or off according to preference.
• Kalamata olives (½ cup): Their deep, fruity brininess adds unmistakable character—coarsely chop for bites of salty goodness throughout.
• Capers (2 tbsp): Infuse a tangy, floral spark—just rinse if they’re strongly brined and chop for even distribution.
• Red onion (1 small): For gentle crunch and subtle sweetness, finely dice so it melds with the potatoes instead of overwhelming them.
• Flat-leaf parsley (2 small bunches): The unsung hero—fresh parsley amps up the salad’s aroma and enlivens every forkful with freshness.
• Sea salt & freshly ground pepper: Season to taste; just a pinch brings the flavors together in perfect harmony.
• Extra-virgin olive oil (4 tbsp): For the sumac dressing, bringing luscious richness and classic Mediterranean depth.
• Red wine vinegar (1 tbsp): Balances the richness and brightens all the flavors; just enough to make the dressing sing.
• Sumac (2 tsp plus extra): Gives a lemony, floral zing you can’t get from lemon alone—truly the salad’s secret weapon.
• Grainy Dijon mustard (1 tsp): Adds backbone and a gentle tang to the dressing, tying everything together.
• Lemon juice (1 tbsp): Squeezed fresh for a citrusy lift—don’t skip it!
• Garlic (1 small clove, minced): One small clove is plenty to give the dressing that unmistakable edge.

Variations

This Mediterranean Potato Salad is endlessly adaptable, and that’s half the fun! Make it your own by swapping in what’s in season, catering to dietary preferences, or just using up what’s hanging out in your fridge.

• Add feta cheese: Crumble in some creamy feta for a salty, tangy hit (just add it at the end to keep the texture).
• Try different herbs: Swap or mix parsley with fresh dill, mint, or even basil for a twist on the flavor profile.
• Make it vegan protein-packed: Toss in chickpeas or white beans to bulk it up into a light main dish.
• Include roasted peppers: Add strips of fire-roasted red or yellow peppers for extra color and a touch of smoky sweetness.
• Switch the potatoes: Red potatoes and fingerlings work wonderfully—no peeling needed, and they hold their shape.

How to Make Mediterranean Potato Salad

Step 1: Boil the Potatoes

Scrub your new potatoes and place them in a large pot of cold salted water. Bring to a boil and cook until just fork-tender, about 20-25 minutes depending on their size. As soon as they’re cool enough to handle, slip off the skins (unless you’re using red or waxy potatoes and want to keep the skin for color and fiber) and cut them into generous chunks or slices.

Step 2: Whisk the Sumac Dressing

While the potatoes cook, whisk together extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, lemon juice, minced garlic, a sprinkle of salt, and black pepper. The sumac gives the dressing a gorgeous blush and a citrusy depth that’s so uniquely Mediterranean.

Step 3: Dress the Warm Potatoes

Transfer the still-warm potato chunks to a large serving bowl. Pour the sumac dressing over them immediately, tossing gently so every piece soaks up maximum flavor. Warm potatoes absorb the tangy dressing and become incredibly flavorful!

Step 4: Add the Finishing Touches

Add chopped kalamata olives, capers, finely diced red onion, and heaps of chopped flat-leaf parsley right to the bowl. Season with a little extra salt and black pepper, then gently toss again, making sure you don’t mash the potatoes. Taste and adjust seasonings, and don’t be afraid to sprinkle on a bit more sumac if you love that lemony flavor.

Step 5: Serve and Enjoy

Your Mediterranean Potato Salad is ready to shine! Serve it at room temperature for best flavor and enjoy every vibrant forkful. This salad truly tastes better as it sits, so don’t hesitate to make it ahead.

How to Serve Mediterranean Potato Salad

Garnishes

I love finishing this Mediterranean Potato Salad with a final sprinkle of fresh parsley, extra sumac, and a scattering of additional chopped capers or olives. If you want to add a little creaminess, a crumble of feta or a few toasted pine nuts will make it feel extra special—just add these right before serving to keep things vibrant.

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or tofu. Scoop it alongside roasted vegetables, pita bread, or a big bowl of tabbouleh for a breezy picnic spread. It’s right at home with anything from a simple weeknight dinner to a lavish Mediterranean-inspired feast.

Creative Ways to Present

Serve your Mediterranean Potato Salad piled high on a large platter for dramatic effect, or layer it in individual jars for fuss-free picnics and packed lunches. For parties, try spooning it into endive leaves or small lettuce cups—suddenly, you’ve got portable, elegant little bites!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store your Mediterranean Potato Salad in an airtight container in the fridge. The flavors only deepen after a day, so you’ll love scooping out spoonfuls for quick lunches or snacks. Just give it a gentle toss before serving to redistribute the dressing.

Freezing

This salad is at its very best fresh or from the fridge—not from the freezer. Potatoes tend to lose their beautiful texture when frozen, so I recommend enjoying Mediterranean Potato Salad within three days of making it.

Reheating

No reheating necessary! Mediterranean Potato Salad is meant to be served at room temperature or slightly chilled for the truest flavors. If you’ve chilled it overnight, allow it to sit out for about 15-30 minutes before serving—this wakes up those bright Mediterranean flavors.

FAQs

Final Thoughts

If you’re ready to add a little sunshine to your meal, go ahead and whip up this Mediterranean Potato Salad. It’s colorful, bursting with zesty flavor, and one of those recipes you’ll find yourself craving again and again. I hope you enjoy every delicious bite!

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