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Mediterranean Potato Salad

This potato salad features waxy potatoes boiled until tender, then combined with fresh herbs, tangy lemon, salty olives, and crunchy vegetables. It is tossed with olive oil and served with a vibrant, textured appearance, offering a balance of soft potatoes and crisp ingredients in each bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound waxed potatoes small or baby variety
  • 1 lemon lemon for fresh juice and zest
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pitted olives sliced, such as kalamata or niçoise
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped
  • 2 cloves garlic minced
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Mixing bowl
  • Cutting Board
  • Chef’s knife
  • Juicer or reamer

Method
 

  1. Place the waxy potatoes in a large pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
  2. While the potatoes cook, zest and juice the lemon, then whisk the juice with the olive oil in a small bowl to create a bright, emulsive dressing. Add a pinch of salt and pepper to taste.
  3. Once the potatoes are cool enough to handle, peel or gently rub off the skins if you prefer a smoother texture, then cut them into bite-sized chunks and place in a mixing bowl.
  4. Add the minced garlic, chopped parsley, halved cherry tomatoes, and sliced olives to the bowl with the potatoes. Toss gently to combine, ensuring the ingredients are evenly distributed.
  5. Pour the lemon vinaigrette over the salad, then gently fold everything together until well coated and fragrant.
  6. Season the salad with additional salt and freshly ground pepper to taste, adjusting the flavors as needed.
  7. Allow the salad to sit for about 10 minutes at room temperature so the flavors meld and the potatoes absorb the vinaigrette beautifully. Serve at room temperature or slightly chilled.

Notes

For extra flavor, consider adding crumbled feta or a sprinkle of capers. Use high-quality olive oil for the best taste. This salad can be prepared a few hours ahead and stored in the fridge, allowing the flavors to deepen.