All of the best flavours of the Mediterranean mixed up into a delicious bowl of potato salad - packed with olives, sun-dried tomatoes, lemon juice, feta and a lot of herbs. This Mediterranean potato salad has it all - a vibrant twist on a classic and perfect for a BBQ.
Potato salad is such a classic BBQ and picnic side, and this Mediterranean version won't last long, so make a double batch! Salty olives with chunks of sun-dried tomatoes and creamy feta make this potato salad epic. You won't want to make another potato salad ever again.
Why you will love it
- A delicious twist on potato salad - Potato salad is such a classic side dish, that were were almost worried to mess with it. But it was totally worth it and it makes a nice change.
- Bursting with Mediterranean flavours - All those salty, fresh and zesty flavours put in to a potato salad. What's not to love?
- Great for a BBQ - Potato salad is a MUST at a BBQ, but this Mediterranean Potato Salad will wow your guests, as it's something a little different.
- Can be made in advance - You can make this up in the morning and then keep it in the fridge until you are ready to serve it.
- Potatoes - The best potatoes for potato salad are waxy potatoes such as Charlotte, Maris Peer, and Jersey Royals and red potatoes that hold their shape when they're cooked. You want them to keep their firm texture in the salad when mixed.
- Oil - We used extra virgin olive oil. Try to use the best quality olive oil you can, as it makes up half of the dressing, so you really will be able to taste the difference.
- Lemon - This really lightens up the whole potato salad and also makes up the other half of the dressing. If you want to give it and extra lemon flavour, then you can add some lemon zest too.
- Anchovy paste - This is totally optional, but it really does add a lot of extra flavour and a little goes a long way. It is salty though, so if you do use it then adjust the amount of salt you add to it.
- Sun-dried Tomatoes - We used jarred sun-dried tomatoes in oil, but you could rehydrate dried ones if you prefer.
- Artichokes - This adds lots of extra texture to the Mediterranean Potato Salad. We used cooked artichokes in oil, but you could cook them yourself if you prefer.
- Olives - It wouldn't be a Mediterranean dish without olives, would it? We used Kalamata olives, but you could use any olives you like. Add extra flavour by using stuffed olives like garlic or chilli stuffed.
- Garlic - Freshly crushed is best and you need to make sure it is finely crushed, almost in to a paste to ensure even distribution in the potato salad.
- Salt and pepper - Season to taste.
- Herbs - This really lightens up the whole dish, so you want to use fresh herbs. We used basil and mint, but dill would work too.
- Red onion - This adds a nice crunch and some extra colour too. I know now everyone likes raw red onion, so you could always sauté it to soften it first if you prefer.
- Feta - Just like the olives, this had to include feta! If you aren't a fan of feta, then shaved Parmesan works well too.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Boil the potatoes in salted water until tender when pierced with a fork. Drain well.
Two: While still warm, toss the potatoes with olives, red onion, sun-dried tomatoes, olive oil, lemon juice, and garlic. Season to taste and mix well.
Three: Immediately before serving, stir in chopped basil and mint and toss and crumble the feta on top.
What is a Mediterranean Potato Salad?
This isn't your usual traditional potato salad that is loaded with mayonnaise. The dressing is made up of olive oil, lemon juice, garlic and anchovy paste to give it those Mediterranean vibes and plenty of fresh herbs.
We have then loaded it with red onions, feta and olives, all key ingredients in Mediterranean cooking.
What to serve with it
We love serving this up with anything Greek. Why not try our Grilled Halloumi Flatbreads, Greek Lamb Souvlaki, Greek Lamb Traybake or Greek Chicken Skewers? This potato salad also goes well with some grilled salmon.
You can keep it in an air tight container in the fridge and it will keep fresh for 2 days. We wouldn't recommend freezing this.
You don't want to over boil the potatoes, otherwise they will become too soft and mushy. It will depend on the size of the potatoes, however about 10-15 minutes simmered in boiling water should have them perfectly cooked. They should be tender when a fork is put in them.
You can make this potato salad ahead of time and keep it in the fridge for a few hours, or even until the next day. I would recommend adding the herbs just before serving though, so they don't wilt. You could always just boil the potatoes in advance and make it up when you are ready to serve. This potato salad isn't suitable for freezing.
Yes, as long as you make sure there is no cross contamination, then this is a gluten free recipe.
Our recipe isn't vegan, however you can adapt it to make it vegan. You will need to leave out the anchovy paste and the feta. However, you can get some great vegan alternatives to feta, so feel free to add that.
• Pour the dressing over the potatoes whilst they are still warm, this really allows the flavour to soak in.
• You can make this in advance by pre-boiling the potatoes and just mixing everything together before serving.
• Only add the herbs just before serving so they don't wilt.
• You could also add some capers for some extra salty flavour.
• For some added protein, you could add some chopped hard boiled eggs.
• This will keep in an air tight container in the fridge for 2 days.
More potato recipes
Mediterranean Potato Salad
- 700 g (1.5 lb) Baby potatoes - halved or quartered
- 70 g (0.5 cups) Pitted green olives - roughly chopped
- 25 g (0.25 cups) Sun-dried tomatoes - chopped
- 0.5 Red onion - thinly sliced
- 2 tablespoon Olive oil
- 1 Lemon - juice only
- 1 Garlic clove - finely minced
- Sea salt and black pepper - to taste
- 2 g (1 tablespoon) Fresh basil - coarsely chopped
- 2 g (0.5 tablespoon) Fresh mint - coarsely chopped
- 30 g (0.25 cups) Light Feta - crumbled
- Boil 700 g Baby potatoes until tender when pierced with a fork. Drain well.
- While still warm, toss the potatoes with 70 g Pitted green olives, 25 g Sun-dried tomatoes, 0.5 Red onion, 2 tablespoon Olive oil, juice of 1 Lemon and 1 Garlic clove. Add Sea salt and black pepper to taste (little salt will be needed, if at all).
- Immediately before serving, stir in 2 g Fresh basil and 2 g Fresh mint and toss. Crumble 30 g Light Feta on top.
- Pour the dressing over the potatoes whilst they are still warm, this really allows the flavour to soak in.
- You can make this in advance by pre-boiling the potatoes and just mixing everything together before serving.
- Only add the herbs just before serving so they don't wilt.
- You could also add some capers for some extra salty flavour.
- For some added protein, you could add some chopped hard boiled eggs.
- This will keep in an air tight container in the fridge for 2 days.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.