Mediterranean Style Potato Salad
A fresh and flavour-packed potato salad, tossed in a herby, garlicky dressing and finished with sun-dried tomatoes, red onion, and your choice of feta or mozzarella — perfect for warm weather.
Servings: 4
Calories:
Ingredients
- 750 g baby new potatoes halved or quartered
- 80 g sun-dried tomatoes chopped
- ½ small red onion finely sliced
- 2 spring onions thinly sliced
- A handful of fresh basil leaves torn
- 100 g feta crumbled or mozzarella (torn)
- Optional: A small handful of black olives halved
For the Dressing: (see notes below for alternatives)
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove finely grated or crushed
- ½ tsp dried oregano or mixed herbs
- Salt and black pepper to taste
Instructions
- Add the halved or quartered potatoes to a pan of salted water. Bring to a boil and cook for 12–15 minutes, or until tender. Drain and set aside to cool slightly.
- In a small bowl or jar, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, garlic, herbs, salt, and pepper.
- Add the cooked potatoes to a large bowl along with the sun-dried tomatoes, red onion, spring onions, basil, and olives (if using).
- Pour over the dressing while the potatoes are still warm and gently toss everything together until well coated.
- Just before serving, fold through the crumbled feta or torn mozzarella.
Notes
Prefer to skip homemade dressing? Try it with a good-quality Italian or lemon & herb dressing — see suggestions in the post above.
This salad tastes even better after 30 minutes — let it sit at room temperature before serving.
Serve with grilled meats, halloumi kebabs, burgers, or as part of a picnic spread.
