Mediterranean Diet Classic Potato Salad
Elevate the classic comfort of potato salad with a Mediterranean twist in this vibrant "Mediterranean Diet Classic Potato Salad" recipe. Featuring tender small new potatoes, a medley of fresh vegetables like cherry tomatoes, cucumber, and red onion, and the briny richness of Kalamata olives, this dish is a celebration of wholesome, bold flavors. Fresh herbs like parsley and dill pack an aromatic punch, while a tangy dressing of extra virgin olive oil, lemon juice, and Dijon mustard ties everything together beautifully. Perfect for picnics, potlucks, or light lunches, this healthy and refreshing potato salad is not only packed with nutrients but also naturally dairy-free and vegan-friendly. Ready in just 40 minutes, it’s ideal for anyone embracing the Mediterranean diet—or simply wanting a lighter, zestier approach to this beloved side dish. Serve chilled or at room temperature for a crowd-pleasing classic redefined.
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Recipe Information
Ingredients
- 1.5 pounds small new potatoes
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 cup kalamata olives
- 0.25 cup fresh parsley
- 0.25 cup fresh dill
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and cool under cold running water. Once cooled, cut into bite-sized pieces.
While the potatoes are boiling, thinly slice the red onion, halve the cherry tomatoes, and dice the cucumber into small pieces.
In a large mixing bowl, combine the sliced onion, halved tomatoes, diced cucumber, and Kalamata olives.
Chop the parsley and dill finely, then add to the bowl with the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
Add the cooled potato pieces to the large mixing bowl with the vegetables and herbs.
Pour the dressing over the potato salad and gently toss everything together until well combined.
Chill the potato salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.
Serve cold or at room temperature, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 16.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3889 mg | 83% | |
*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.
