Eastern Mediterranean Potato Salad
Bright, zesty, and packed with fresh Mediterranean flavors, this Eastern Mediterranean Potato Salad is a vibrant twist on the classic side dish. Tender yellow potatoes are the base, infused with a tangy dressing of extra virgin olive oil, lemon juice, and red wine vinegar, elevated by the bold, earthy undertones of ground sumac and cumin. Fresh parsley, mint, and green onions bring a fragrant, herbaceous burst, while briny Kalamata olives and creamy crumbled feta (optional) add a delightful Mediterranean flair. This easy-to-make potato salad, perfect for serving at room temperature or slightly chilled, shines as a versatile accompaniment to grilled meats, fresh seafood, or a mezze spread. Ready in just 35 minutes, it’s a healthy, flavor-packed side dish you’ll keep coming back to!
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Recipe Information
Ingredients
- 1.5 lbs small yellow potatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp ground sumac
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 3 green onions, thinly sliced
- 0.5 cup pitted Kalamata olives, halved
- 0.25 cup crumbled feta cheese (optional)
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for added texture and nutrients.
Place the potato chunks in a large pot of salted water and bring to a boil. Reduce the heat to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them to avoid mushiness.
Drain the potatoes and transfer them to a large mixing bowl. Let them cool slightly for about 5 minutes.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, ground sumac, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the warm potatoes and toss gently to coat. Let the potatoes absorb the flavors for 10 minutes.
Add the chopped parsley, mint, green onions, Kalamata olives, and crumbled feta cheese (if using) to the bowl. Toss everything together until evenly mixed.
Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Serve the potato salad at room temperature or slightly chilled. This dish pairs beautifully with grilled meats, fish, or as part of a mezze spread.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
