Mediterranean Potato Salad Recipe

Say hello to your new go-to summer side: Mediterranean Potato Salad! This is no ordinary potato salad—it’s brimming with briny olives, bright parsley, zesty capers, and a sunshiney sumac dressing that’ll make you swoon. If you love bold flavors and crave a dish that always disappears at potlucks, you’re about to fall in love.

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Ingredients You’ll Need

Each ingredient in this Mediterranean Potato Salad is chosen for a reason—there’s nothing fussy, just classic flavors that each play an important role. Together, they build gorgeous color, punchy flavor, and satisfyingly tender textures.

• New potatoes (750 g): These cook up perfectly tender and hold their shape—choose red-skinned or white, and decide if you want to leave the skins on for extra color and nutrients.
• Kalamata olives (½ cup): Fruity, salty olives add tons of Mediterranean flair and savory depth.
• Capers (2 tbsp): Their sharp, briny pop is an instant flavor upgrade; rinse if you’re sensitive to vinegar.
• Small red onion: Finely diced for a gentle crunch and a hit of sweetness that balances the tangy dressing.
• Flat-leaf parsley (2 small bunches): Fresh, vibrant green flavor—parsley is the soul of this salad!
• Sea salt and freshly ground pepper: Crucial for bringing all the flavors to life.
• Extra-virgin olive oil (4 tbsp): Delivers richness and brings that classic, sunny Mediterranean taste.
• Red wine vinegar (1 tbsp): Offers gentle tang without overpowering the dish.
• Sumac (2 tsp plus extra): This citrusy, ruby spice is the star of the dressing—don’t skip it!
• Grainy Dijon mustard (1 tsp): For a gentle kick and wonderful emulsification in the dressing.
• Lemon juice (1 tbsp): Adds brightness and balances all the savory elements.
• Garlic (1 small clove): Minced, for a touch of aromatic punch in every bite.

Variations

This Mediterranean Potato Salad is endlessly flexible, so you can swap in whatever you have on hand or tweak it to fit your tastes, dietary needs, or the season’s bounty. Customizing is part of the fun!

• Add Feta: Sprinkle crumbled feta cheese over the top for a tangy, creamy finish if you aren’t keeping it vegan.
• Swap the Herbs: Try fresh dill or mint instead of parsley, or mix them together for a garden-inspired twist.
• More Veggies: Add in halved cherry tomatoes, diced cucumber, or roasted red peppers for extra color and crunch.
• Make It Spicy: Toss in a pinch of red chili flakes or finely minced fresh chili for gentle heat.
• Use Different Olives: Try a mix of green and black olives for added complexity.

How to Make Mediterranean Potato Salad

Step 1: Cook the Potatoes

Start by placing your new potatoes (scrubbed, but not peeled) into a big pot of cold, salted water. Bringing them up to temperature gently is key—it helps them cook evenly, so you get that perfect creamy-yet-firm texture in every bite. Simmer until they’re just fork-tender, about 20–25 minutes depending on size.

Step 2: Cool and Cut

Drain the potatoes, then let them cool just enough to handle—warm potatoes soak up dressing best! Peel them if you wish (especially if using thicker-skinned spuds), then cut into chunky slices or cubes for a rustic, hearty salad.

Step 3: Mix the Dressing

While the potatoes are cooling, whisk together the sumac dressing in a small bowl: olive oil, red wine vinegar, sumac, grainy Dijon, lemon juice, garlic, salt, and pepper. Taste and adjust the seasoning—you want it zingy and full of zip!

Step 4: Toss While Warm

Tip the still-warm potatoes into a large serving bowl, pour over the sumac dressing, and toss gently to coat. This helps the flavors seep right in, making every bite pop with citrusy tang and savory depth.

Step 5: Add the Good Stuff

Add the chopped kalamata olives, capers, finely diced red onion, and plenty of chopped flat-leaf parsley. Toss again, then season thoughtfully with more salt and black pepper if needed. Taste, adjust, and remember: A little extra lemon or sumac at the end never hurts!

Step 6: Serve

Let your Mediterranean Potato Salad come to room temperature before serving. You can garnish with extra parsley, a dusting of sumac, or a few more olives, then dig in. It’s delicious on its own or as part of a larger Mediterranean spread.

How to Serve Mediterranean Potato Salad

Garnishes

For the prettiest presentation, scatter extra chopped parsley over the top, dust with an additional pinch of sumac, or top with a few halved kalamata olives. A drizzle of golden olive oil just before serving makes it glisten and feel even more inviting.

Side Dishes

Mediterranean Potato Salad is lovely alongside grilled veggies, simple baked fish, crisp falafel, or roasted chicken. It also pairs well with pita, hummus, or a big platter of marinated tomatoes and cucumbers for a complete Mediterranean feast.

Creative Ways to Present

Spoon the salad into crisp lettuce cups for individual servings, pile it high in a shallow bowl for family-style dining, or serve as part of a build-your-own mezze board with small bowls of extra olives, capers, and fresh lemon wedges on the side.

Make Ahead and Storage

Storing Leftovers

Mediterranean Potato Salad keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and give it a quick toss before serving to redistribute the zesty dressing and freshen up the flavors.

Freezing

I don’t recommend freezing this salad, as potatoes tend to become watery and mushy once thawed. This one truly shines when enjoyed fresh or from the refrigerator within a couple of days.

Reheating

No reheating needed! Mediterranean Potato Salad is served at room temperature or chilled, which means you can grab and go—no fuss required. If you want to perk it up, let it sit out for 10–15 minutes before serving.

FAQs

Final Thoughts

Mediterranean Potato Salad is the ultimate crowd-pleaser—easy, vibrant, and so full of flavor that you’ll crave it long after the last bite. Give it a try and bring a little Mediterranean sunshine to your next meal. I can’t wait for you to taste how magical these humble ingredients can be together!

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