Mediterranean Potato Salad

5 from 316 votes

This Mediterranean Potato Salad is a refreshing salad filled with tender potatoes, fresh herbs, onions and a simple citrusy dressing- perfect for the summer

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 213kcal

Author Yumna Jawad

Equipment

Ingredients

2 pounds small yellow or russet potatoes
1 tablespoon salt
¼ cup red onions chopped
¼ cup kalamata olives chopped
¼ cup parsley chopped
¼ cup cilantro chopped
2-3 green onions thinly sliced

Dressing

⅓ cup fresh lemon juice
¼ cup extra virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Nutrition