Mediterranean Potato Salad
- 1 tablespoon kosher salt
- 1 pound Yukon gold potatoes, cut into ½-inch cubes
- 1 Roma tomato, chopped
- ¼ cup extra-virgin olive oil
- 1 green onion, chopped
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 green onions, thinly sliced
- Sprinkle 1 tablespoon kosher salt into a pot of water and bring to a roiling boil; add potatoes, cover pot with a lid, and reduce heat to low. Cook potatoes until tender, about 15 minutes; drain and rinse with cold water to cool.
- Combine tomato, olive oil, green onion, lemon juice, parsley, garlic, and paprika in a bowl; add potatoes and stir to coat. Season salad with 1/4 teaspoon salt and pepper.
- Garnish salad with green onions.
For extra Mediterranean flavor, add sliced Kalamata olives or capers and crumble feta cheese on top! Serve this dish alongside grilled salmon or roasted chicken for a complete summer meal. A nice light white wine like Vinho Verde or sparkling water with lemon and cucumber would pair very nicely with this salad.
What others are saying
Bernardette Flatow says:
This salad is a complete meal in itself for all seasons- I added some red wine vinegar to the dressing for a zing!
Jessica Scott says:
I made this potato salad for a potluck and everyone loved it! The herbs and spices are so delicious, it tastes very Mediterranean. This will be my signature dish I bring to all the parties now!
Laura Griffin says:
This was my first time making non-traditional potato salad, without yellow mustard. I like the Mediterranean spin! The lemon and parsley are so flavorful, they definitely stand out in this dish, but it's not overwhelming. Now I know what to bring to potlucks and dinner parties, instead of store bought potato salad.
Jake Findlay says:
I've never actually made potato salad, and usually find it pretty boring but was nominated to bring this to a potluck. The Mediterranean flavors with the lemon, parsley, and added Kalmata olives was a big hit!
Stephanie D says:
I used red potatoes instead of Yukon, and it worked out well. The lemon and parsley was perfect for flavor. I also used pitted, sliced Kalamata olives. So good!
Pinney Stern says:
This was a very good salad. My husband said it was very delicious. And I served at room temperature which was nice.