Description
A refreshing and flavorful Mediterranean Herb Potato Salad packed with fresh herbs, olives, and feta.
Ingredients
Scale
- 2 pounds small red or Yukon Gold potatoes, scrubbed and cut into bite-sized pieces
- Salt (for the cooking water)
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 large lemons)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- ½ cup Kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 2 tablespoons capers (optional)
- Extra lemon wedges (for serving)
- Fresh herb sprigs (for garnish)
- Crusty bread (for serving)
Instructions
- In a large pot, add the scrubbed and cut potatoes. Fill the pot with water, adding enough salt so that it tastes like the sea.
- Bring the water to a boil over high heat. Once boiling, reduce to a gentle simmer and cook the potatoes until tender when pierced with a fork, roughly 12-15 minutes.
- While the potatoes are cooking, in a mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Once the potatoes are done cooking, drain them well and immediately add them to the bowl with about half of the vinaigrette. Gently toss the warm potatoes in the vinaigrette, allowing them to absorb those delicious flavors.
- Let the potato mixture sit at room temperature for about 20 minutes—this is vital to keep your fresh herbs and feta from wilting!
- After cooling, add the chopped parsley, dill, fresh or dried oregano, Kalamata olives, thinly sliced red onion, and capers if using. Drizzle with the remaining vinaigrette and toss gently to combine.
- Carefully fold in the crumbled feta cheese, ensuring even distribution without mashing it.
- Allow the salad to rest for at least 30 minutes to meld all those incredible flavors.
- Once rested, taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve at room temperature, garnished with extra lemon wedges and fresh herb sprigs. Don’t forget the crusty bread!
Notes
- For a vegan option, omit the feta cheese.
- Adjust the amount of lemon juice based on personal taste.
- Try different herbs based on availability for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg