Mediterranean 5-Ingredient Potato Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
This Mediterranean 5-Ingredient Potato Salad is a lighter, brighter twist on the classic creamy version. Tossed with olive oil, lemon, herbs, and a few bold Mediterranean add-ins like olives and feta, it’s fresh, simple, and full of flavor. You only need a handful of ingredients and less than 30 minutes to put together this easy side dish that’s perfect for picnics, barbecues, or weekday meals.
Ingredients
Base:
1 ½ lbs waxy potatoes (baby potatoes or Yukon Gold), scrubbed and halved
Dressing (Vinaigrette-style):
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1 tsp dried oregano
Salt and black pepper, to taste
Mix-ins (Choose up to 3–4):
¼ cup finely sliced red onion or shallots
2 hard-boiled eggs, chopped (optional)
2 tbsp chopped olives or capers
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley, dill, or mint
Instructions
Cook the Potatoes
Bring a large pot of salted water to a boil.
Add the halved potatoes and cook for 10–12 minutes, or until fork-tender but not mushy.
Drain and let them cool slightly for 5 minutes.
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper.
Taste and adjust seasoning as needed.
Assemble the Salad
In a large mixing bowl, combine the warm potatoes with the dressing. Toss gently so the potatoes absorb the flavors.
Add your choice of mix-ins—such as red onion, tomatoes, olives, feta, or herbs—and toss again lightly.
Serve
Serve slightly warm or chilled. It pairs beautifully with grilled meats, seafood, or Mediterranean mains like salmon, chicken, or falafel.
Tips & Variations
Choosing the Right Potatoes:
Use waxy potatoes like baby potatoes, red potatoes, or Yukon Golds. They hold their shape well and have a creamy texture inside.
Avoid starchy varieties like russets—they tend to fall apart after boiling.
Don’t Overcook the Potatoes:
Boil just until tender when pierced with a fork. Overcooked potatoes will turn mushy and absorb too much dressing.
To check, pierce one potato with a fork at 10 minutes—if it slides in easily but the potato is still firm, they’re ready.
Dress While Warm:
Toss the potatoes with the vinaigrette while they’re still warm. Warm potatoes soak up the dressing better, resulting in deeper flavor.
If you’re making a creamy version, let them cool first to prevent the mayo-based dressing from separating.
Flavor Boosters:
Add a spoonful of Dijon mustard or a pinch of smoked paprika for extra flavor.
A few sun-dried tomatoes or roasted red peppers bring a sweet-tangy Mediterranean touch.
Switch Up the Dressing:
Vinaigrette-style: Perfect for a light, zesty salad. Combine olive oil, vinegar, lemon juice, oregano, salt, and pepper.
Creamy-style: Use mayonnaise or Greek yogurt as a base. Add lemon juice, mustard, and herbs for a fresh twist.
Add Crunch & Color:
Mix in chopped celery, bell peppers, or cucumbers for extra texture.
Garnish with fresh parsley, mint, or dill for a burst of freshness.
Make It Ahead:
This salad tastes even better after chilling for 1–2 hours as the flavors meld together.
Store in the fridge for up to 3 days. Before serving, toss again and add a drizzle of olive oil if it looks dry.
Protein Add-Ins:
Turn it into a main dish by adding grilled chicken, tuna, or chickpeas.
Crumbled boiled eggs or feta make it more filling and add creaminess without heavy dressing.
Serving Ideas:
Serve it with Mediterranean grilled fish, kebabs, or falafel wraps.
It’s also great alongside roasted lamb or a simple Greek mezze platter.
Q&A
Q: Can I make this potato salad ahead of time?
Yes, and it actually tastes better after a few hours in the fridge. The flavors deepen as the dressing soaks into the potatoes. Just give it a gentle toss before serving and add a drizzle of olive oil if it looks a little dry.
Q: Should I peel the potatoes?
That’s up to you. Baby potatoes and Yukon Golds have thin skins that add texture and nutrients, so peeling isn’t necessary. If you prefer a smoother salad, you can peel them after boiling.
Q: Can I make this without vinegar or lemon?
You can, but a bit of acidity is key to balancing the olive oil and feta. If you’re out of vinegar or lemon juice, use a splash of pickle juice or even a little white wine for brightness.
Q: What’s the best way to make this creamy?
Replace the vinaigrette with 3 tablespoons of mayonnaise or Greek yogurt, 1 teaspoon of Dijon mustard, and a squeeze of lemon juice. Add herbs and seasoning to taste for a creamy Mediterranean twist.
Q: How long does it keep?
The salad keeps well in the refrigerator for up to 3 days. Avoid freezing—it changes the texture of the potatoes.
Nutrition
(Per serving, based on 4 servings and vinaigrette version)
Calories: ~270 kcal
Protein: 5 g
Carbohydrates: 28 g
Fat: 16 g
Saturated Fat: 3 g
Fiber: 3 g
Sugar: 2 g
Sodium: 320 mg
Calcium: 60 mg
(Values may vary depending on dressing type and mix-ins.)
Conclusion
This Mediterranean 5-Ingredient Potato Salad proves that simple ingredients can deliver big flavor. With tender potatoes, zesty olive oil dressing, and fresh herbs or feta, it’s light, refreshing, and effortlessly satisfying.
It’s perfect for summer picnics, potlucks, or weeknight dinners, and it pairs beautifully with grilled meats, seafood, or vegetarian mains. Whether you go vinaigrette-style for brightness or creamy for comfort, this easy salad brings the essence of the Mediterranean to your table in under 30 minutes.