Mediterranean Potato Salad

Light, colorful, and bursting with bold Mediterranean flavors, this potato salad is a fresh twist on traditional potato salad. Outrageously delicious and potluck worthy for sure!

Jun 04, 2024

This Mediterranean potato salad is a refreshing, tangy spin on the classic mayonnaise-based potato salad. Sliced yellow potatoes are mixed with green onions, sun-dried tomatoes, feta cheese, kalamata olives, and fresh herbs. Everything is tossed in a simple vinegar and oil dressing to create a summer salad with bright and bold flavors.

One important key to making any type of potato salad is using the right potato. The selection process involves understanding potato composition. Depending on their starch and moisture content, potatoes fall into one of three categories: starchy, waxy, and all-purpose.

As the name implies, starchy potatoes have higher levels of starch and less moisture. When cooked, the flesh of starchy potatoes easily falls apart. Their texture is often described as being soft, fluffy, and floury (loose and dry). Starchy potatoes are ideal for baking, mashing, roasting, and pan frying. Russets, also referred to as Idaho potatoes, are the most common type of starchy potatoes. Sweet potatoes also fall into this starchy category.

Waxy potatoes have a lower starch and higher moisture content compared to starchy potatoes. Their cooked texture is firm and dense, yet moist and creamy. Waxy potatoes have skins that are slightly waxy and thin enough to scrape off with your fingernail. Because they hold their shape after cooking, waxy potatoes are an excellent choice for boiling, steaming, and slicing. They’re perfect in soups, stews, casseroles, gratins, and potato salads. Waxy varieties include new/baby potatoes, fingerlings, and red-skinned potatoes.

Smack dab in the middle of the starchy to waxy potato spectrum are all-purpose potatoes. Due to their medium starch and medium moisture content, these taters are very versatile and work well with almost any cooking technique. Their cooked texture tends to be velvety. Try them mashed, roasted, boiled, sautéed, or oven fried. They’re also great in soups, stews, casseroles, gratins, and potato salads. All-purpose potatoes include white potatoes, yellow potatoes (Yukon Gold being the most popular), and purple-blue potatoes.

No matter the potato type, know that you’re getting a wonderful dose of vitamin C and potassium. One medium potato provides 30 percent of your daily need for vitamin C and contains more potassium than a medium banana.

To your health,

Darlene

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MEDITERRANEAN POTATO SALAD

Yield: 10 servings

Serving Size: about 2/3 cup

Prep: 15 minutes

Ready: 30 minutes (not including potato chilling time)

INGREDIENTS

2 pounds small yellow or red potatoes
1/4 cup extra-virgin olive oil
6 tablespoons white wine vinegar
1 clove minced garlic
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup sliced green onion (tops and bulbs)
1/3 cup oil-packed sun-dried tomato halves, julienned
1/3 cup crumbled feta cheese
1/4 cup whole kalamata olives, chopped
1/4 cup minced fresh parsley
3 tablespoons minced fresh dill

DIRECTIONS

Place cleaned, whole, unpeeled potatoes in a large pot with enough unsalted water to cover potatoes. Bring water to a boil and cook until potatoes are easily pierced with a sharp knife; about 10 minutes (cooking time will depend on potato size). Drain potatoes and refrigerate until completely cooled.
Slice chilled potatoes and place in a large bowl. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, and black pepper. Pour dressing over sliced potatoes and add green onion, sun-dried tomatoes, feta cheese, olives, parsley, and dill. Gently toss to combine and refrigerate until ready to serve.

Nutrition Information per Serving

142 Calories, 7.5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 2 mg Cholesterol, 250 mg Sodium, 17 g Total carbohydrate, 2 g Dietary fiber, 1 g Total sugars, 0 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 33 mg (2%) Calcium, 1 mg (6%) Iron, 504 mg (10%) Potassium