Mediterranean Potato Salad

Image of Suzan Najjar
Rated 5.0 based on 6 customer reviews
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Ingredients

  • 1 pound Yukon gold potatoes, 1/2-inch cubed
  • 1 tablespoon kosher salt
  • 1 Roma tomato, chopped 
  • 1/4 cup extra-virgin olive oil 
  • 1 green onion, chopped 
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, minced
  • 1 garlic clove, minced 
  • 1 teaspoon paprika 
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 green onions, thinly sliced for garnish

Directions

  1. Add the salt to 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.
  2. Combine the remaining ingredients by stirring together the tomato, olive oil, green onion, lemon juice, parsley, garlic, and paprika in a bowl; add potatoes and stir to coat. Season salad with salt and pepper.
  3. Garnish salad with green onions and serve divided into sides for an entrée or in a large bowl to share.
Mealthy tip:

For extra Mediterranean flavor, add some sliced Kalamata olives. You can even sprinkle some feta cheese on top just before serving if you like!

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Pinney Stern

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.

Image of Stephanie D

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!

Image of Jessica Scott

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!

Image of Jake Findlay

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!

Image of Laura Griffin

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.

Image of Bernardette Flatow

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!