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Mediterranean Potato Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 1.5–2 lbs baby potatoes
  • 3 tbsp olive oil
  • 1-2 tbsp lemon juice or red wine vinegar
  • 1 cup cherry tomatoes (halved)
  • ¼ red onion (thinly sliced)
  • ½ cup Kalamata olives
  • ¼ cup feta cheese
  • 1-2 cloves garlic (minced)
  • Fresh parsley, salt, pepper

Method
 

  1. Step 1: Cook The Potatoes
    Place the potatoes in a pot of salted water and bring to a boil. Cook for about 10 to 15 minutes until fork-tender.
    Drain and let them cool slightly.
    Here’s a small but important detail: don’t overcook them. You want them tender, not falling apart.
  2. Step 2: Make The Dressing
    In a small bowl, mix together:
    Olive oil
    Lemon juice or vinegar
    Minced garlic
    Salt and pepper
    Whisk lightly. It doesn’t need to be perfect—just combined.
  3. Step 3: Combine Everything
    Cut the potatoes into bite-sized pieces.
    Add them to a large bowl along with tomatoes, onion, olives, and herbs.
    Pour the dressing over the warm potatoes and toss gently. Take your time here—rough mixing can break them apart.
  4. Step 4: Finish And Let It Rest
    Add the feta cheese on top.
    Let the salad sit for about 10 to 15 minutes before serving. If you have more time, chilling it for an hour makes the flavors even better.
    It’s one of those dishes that improves as it sits.