This Mediterranean Potato Salad is not your typical potato salad, this is the next-level in goodness. We’re talking layer upon layer of so many amazing flavors, easy to make and all done in just 30 minutes. Serve it next to some grilled fish and a bottle of white wine for a great meal.
To make this recipe, I used baby yukon gold potatoes, which I cut in half. If you’re using larger potatoes, just cut them into 3/4-inch thick (2 cm) bite-size pieces. Either way, make sure to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled.
What flavors this potato salad is the dressing. Made with just olive oil, lemon juice, dijon mustard, garlic, oregano and parsley. Important to use a great olive oil here, as it’s the base fat of the salad and what truly gives it that Mediterranean goodness.
TIPS & TRICKS to Make this Recipe: You can serve this potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Mediterranean Potato Salad
Mediterranean Potato Salad
Ingredients
FOR THE POTATO SALAD
- 1.5 lbs baby yukon gold potatoes 700 grams
- 1 small red onion
- 1 cup cherry tomatoes 150 grams
- 1/2 cup black pitted olives 60 grams
- 4 oz small fresh mozzarella balls 120 grams
- 8 fresh basil leaves
- sea salt & black pepper
FOR THE DRESSING
- 4 tbsp extra virgin olive oil 60 grams
- 1 tbsp lemon juice 15 ml
- 1 tsp dijon mustard 8 grams
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- 2 tbsp chopped fresh parsley 8 grams
- sea salt & black pepper
Instructions
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Cut the baby potatoes in half (if using larger potatoes, cut into 2 cm thick (3/4 inch) bite-size pieces), add the potatoes into a stock pot in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
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While the potatoes are cooking make the dressing, add the olive oil into a bowl, along with the lemon juice, dijon mustard, finely grate in the garlic, add in the oregano, parsley and season with sea salt & black pepper, whisk together until well mixed, set aside
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Prep the rest of the ingredients, thinly slice the onion, cut the cherry tomatoes in half, thinly slice the black olives, cut the mozzarella balls in half and finely chop the basil
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After 20 to 25 minutes the potatoes should be perfectly boiled, you can always pierce them with a toothpick, do not over boil, otherwise they can start to break apart, drain the potatoes into a colander, rinse under cold water, then shake off any excess water and transfer into a large bowl
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Add all the chopped ingredients over the potatoes and season with sea salt & black pepper, then pour in the homemade dressing, gently toss together until well mixed
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Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Monica
22 . Jul . 2024Thank you for such a delicious recipe. It’s very good eaten either warm or cold. It will definitely be in my rota of recipes!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
22 . Jul . 2024Julie
18 . Jul . 2024Love this but have to admit that I tweaked the dressing a little to suit the fussier member of my household! The beauty is that you could make endless variations of it and all will be delicious. I’m spreading the word for you x
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
20 . Jul . 2024Angeles
15 . Jul . 2024Great and tasty salad
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
16 . Jul . 2024Adriana Villella
14 . Jul . 2024This potato salad was delicious and very easy to make. Followed it to the dot and was really amazing. Next time I will double the recipes since it was gone within minutes! Will be sharing this all my friends as a must keep.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
15 . Jul . 2024john h
12 . Jul . 2024Excellent!
Spain on a Fork
Glad you liked it! Much love 🙂
13 . Jul . 2024