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Mediterranean Inspired Potato Salad

A vibrant and delicious potato salad with creamy feta, zesty olives, and fresh veggies, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 200 kcal

Ingredients
  

Main ingredients

  • 2 pounds baby potatoes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

Preparation

  • Boil the baby potatoes until tender, about 15-20 minutes. Drain and let cool. Cut into halves or quarters.
  • In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  • Add the cooled potatoes to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
  • Garnish with fresh parsley and serve either cold or at room temperature.

Notes

For best flavor, let the salad sit for a few minutes before serving. Store leftovers in an airtight container in the fridge for 3 to 5 days.
Keyword Easy Salad, healthy side, Mediterranean Salad, Potato Salad, Veggie Salad