If you love vibrant, fresh flavors with a delightful tangy twist, this Mediterranean Potato Salad Recipe is going to be your new go-to side dish. Bursting with juicy kalamata olives, zesty lemon, and the unique tang of sumac, it elevates simple boiled potatoes into a celebration of tastes and textures. Whether you’re preparing a summer barbecue, a casual lunch, or a family dinner, this salad brings an irresistible brightness to the table that everyone will adore.
Ingredients You’ll Need
This Mediterranean Potato Salad Recipe shines because of its straightforward yet carefully chosen ingredients. Each one plays a vital role: from the tender new potatoes providing a creamy base, to the briny capers and olives adding bold salty notes, and fresh herbs that brighten every bite.
- 750 g new potatoes, scrubbed: New potatoes have a thin skin and a creamy texture that holds up perfectly when cooked, offering a naturally buttery taste.
- 4 tbsp extra-virgin olive oil: This forms the luscious dressing’s base, bringing richness and a fruity aroma that’s essential for Mediterranean flavors.
- 1 tbsp red wine vinegar: Adds a subtle sharpness that balances the oil and brightens the dish.
- 2 tsp sumac, plus extra to serve: A fragrant Middle Eastern spice with a citrusy tang, sumac gives the salad a unique and refreshing edge.
- 1 tsp grainy Dijon mustard: Adds a mild heat and depth, binding the dressing ingredients together beautifully.
- 1 tbsp freshly squeezed lemon juice: Lifts the salad with bright, zesty notes that complement the olives and capers.
- 1 small garlic clove, minced: Brings a savory kick without overpowering the natural flavors.
- Sea salt and freshly ground pepper, to taste: Simple seasonings that enhance all the flavors harmoniously.
- ½ cup kalamata olives (50 g), coarsely chopped: Their firm texture and tangy, salty punch are a signature part of Mediterranean cuisine.
- 2 tbsp capers (in brine), drained and roughly chopped: Tiny bursts of briny goodness that add complexity.
- 1 small red onion, finely diced: Offers a mild sharpness and crisp texture that contrasts beautifully with the potatoes.
- 2 small bunches flat-leaf parsley, chopped: A fresh herbal note that lightens and freshens the entire salad.
How to Make Mediterranean Potato Salad Recipe
Step 1: Cook the Potatoes
Begin by placing your scrubbed new potatoes in a pot of salted water and bringing it to a boil. Cook them until they are just tender when pierced with a fork, about 20 to 25 minutes—being careful not to overcook so they maintain their structure. Once done, peel them if you prefer (the skins are very thin and edible) and slice or chunk them into bite-sized pieces. Using warm potatoes ensures they soak up the dressing flavors better.
Step 2: Make the Dressing
While the potatoes cook, whisk together the extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, freshly squeezed lemon juice, minced garlic, salt, and freshly ground pepper in a mixing bowl. This dressing forms the heart of the Mediterranean Potato Salad Recipe, perfectly balancing richness, acidity, and spice for a truly vibrant taste.
Step 3: Combine Ingredients
Transfer the warm potatoes into the bowl with the dressing and toss gently to coat each piece. Next, add the chopped kalamata olives, capers, diced red onion, and fresh parsley. Mix everything together carefully so the textures stay distinct but flavors meld beautifully. This is where your salad starts coming alive with the signature Mediterranean character.
Step 4: Adjust Seasoning and Serve
Before serving, taste your salad and add extra salt, pepper, or sumac if desired. This final seasoning tweak lets each flavor shine the way you love it. Serve the Mediterranean Potato Salad Recipe at room temperature to enjoy the full depth of the flavors and the perfect balance of textures.
How to Serve Mediterranean Potato Salad Recipe
Garnishes
To brighten the presentation and add pops of color, sprinkle a little extra sumac over the top just before serving. Fresh parsley leaves or a few halved kalamata olives can also make gorgeous garnishes that hint at the delicious flavors inside.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or lamb, fresh seafood, or even alongside roasted vegetables. It also makes an excellent addition to picnic spreads or as part of a mezze plate, bringing a fresh and satisfying element to any meal.
Creative Ways to Present
Consider serving the Mediterranean Potato Salad Recipe on a bed of crisp mixed greens or stuffing it into hollowed-out tomatoes or red peppers for an eye-catching twist. Serving it in individual small bowls with a drizzle of olive oil and lemon on top lets each guest enjoy their own perfectly dressed portion.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Mediterranean Potato Salad Recipe in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making it even tastier the next day. Just give it a gentle toss before serving again to redistribute the dressing.
Freezing
Because this salad features fresh vegetables and a delicate dressing, freezing is not recommended. Freezing tends to change the texture of potatoes and fresh herbs, which can result in a less appealing texture and flavor.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is unnecessary and might make it lose its fresh qualities. If you do prefer it warm, gently warm the potatoes on their own and toss with fresh dressing before serving.
FAQs
Can I use regular potatoes instead of new potatoes?
You can, but new potatoes are preferred for this recipe because of their thin skin and creamier texture which hold up well when tossed with the dressing. If using regular potatoes, choose waxy varieties like Yukon Gold for the best results.
Is sumac essential in this recipe?
Sumac adds a unique, citrusy tang that defines the salad’s flavor profile, but if you don’t have sumac on hand, you can substitute with a little lemon zest or extra lemon juice to maintain some brightness.
Can I make this salad vegan?
Yes! This Mediterranean Potato Salad Recipe is naturally vegan as it contains no animal products. Just double-check that your Dijon mustard is vegan-friendly, as some brands use honey or other animal-derived ingredients.
What is the best way to pack this salad for a picnic?
Keep the salad chilled in an airtight container and pack it with a small ice pack to maintain freshness. Adding the dressing just before serving helps the potatoes hold their texture better during transport.
How can I make this salad spicier?
If you enjoy a bit of heat, try adding a pinch of crushed red pepper flakes to the dressing or include some finely chopped fresh chili to the mix for a spicy Mediterranean kick.
Final Thoughts
There’s something truly special about this Mediterranean Potato Salad Recipe—it’s simple, full of bold flavors, and easy to prepare for any occasion. I can’t recommend it enough for those moments when you want to impress with minimal fuss. Give it a try and watch it become a beloved staple in your cooking rotation!
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Mediterranean Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant Mediterranean Potato Salad featuring tender new potatoes tossed in a zesty dressing of olive oil, red wine vinegar, lemon, and sumac, combined with briny olives, capers, red onion, and fresh parsley. This flavorful salad is perfect as a side dish served at room temperature for any occasion.
Ingredients
Potatoes
- 750 g new potatoes, scrubbed
Dressing
- 4 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp sumac, plus extra to serve
- 1 tsp grainy Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper, to taste
Add-ins
- ½ cup kalamata olives (50 g), about 18 olives, coarsely chopped
- 2 tbsp capers (in brine), drained and roughly chopped
- 1 small red onion, finely diced
- 2 small bunches flat-leaf parsley, chopped
Instructions
- Cook Potatoes: Place the scrubbed new potatoes into a pot of salted water and bring to a boil. Cook them until just tender, about 20-25 minutes. Drain, peel if desired, and slice or chunk the potatoes while still warm.
- Make Dressing: In a mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground pepper until well combined and emulsified.
- Combine Ingredients: Toss the warm potatoes gently with the prepared dressing to allow the flavors to meld. Then add the coarsely chopped kalamata olives, roughly chopped capers, finely diced red onion, and chopped flat-leaf parsley. Mix all ingredients thoroughly but gently to preserve the potato texture.
- Adjust Seasoning: Taste the salad and season with additional sea salt, freshly ground pepper, or sumac if desired to enhance the flavors.
- Serve: Serve the Mediterranean potato salad at room temperature. It can be enjoyed immediately or allowed to rest for a bit to deepen the flavor infusion.
Notes
- Use new potatoes for the best texture and flavor; they hold together well without becoming mushy.
- You can peel the potatoes if you prefer a smoother texture, but leaving the skins on adds color and nutrients.
- Sumac adds a wonderful citrusy tang; don’t skip it or substitute with lemon zest if unavailable.
- This salad can be made a few hours ahead and kept at room temperature or chilled slightly before serving.
- For a vegan version, this recipe is naturally vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
