Mediterranean Potato Salad with Shrimp and Feta
Brighten up your table with this Mediterranean Potato Salad with Shrimp and Feta, a vibrant and satisfying dish that's perfect for any occasion. Featuring tender baby potatoes, succulent shrimp, and the tangy creaminess of crumbled feta, this salad is a delightful medley of textures and flavors. Tossed with a zesty homemade dressing of olive oil, fresh lemon, garlic, and oregano, and complemented by crisp cucumber, juicy cherry tomatoes, red onion, and briny kalamata olives, this dish is a Mediterranean flavor explosion in every bite. Ready in just 40 minutes and served cold or at room temperature, it’s a fresh, protein-packed crowd-pleaser ideal for picnics, potlucks, or light dinners. Healthy, flavorful, and irresistibly delicious, this Mediterranean potato salad will quickly become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 1 pound shrimp (peeled and deveined)
- 5 tablespoons olive oil
- 1 whole lemon (zested and juiced)
- 0.5 medium red onion (thinly sliced)
- 1.5 cups cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 0.75 cup feta cheese (crumbled)
- 0.5 cup kalamata olives (sliced)
- 0.25 cup fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the baby potatoes and cook them for 12-15 minutes, or until fork-tender. Drain and let cool slightly.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from the skillet and let cool.
Cut the cooked potatoes into bite-sized pieces and place them in a large mixing bowl.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon zest, lemon juice, red wine vinegar, garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Add the cooked shrimp, red onion, cherry tomatoes, cucumber, feta cheese, kalamata olives, and parsley to the bowl with the potatoes.
Drizzle the dressing over the potato mixture and gently toss to combine, ensuring everything is evenly coated.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 916 mg | 19% | |
*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.
