Mediterranean Potato Salad

mediterranean potato salad

I don’t know if it’s my Irish heritage, but potatoes are one of my favorite foods.  Nutritionally speaking, potatoes get a bad rap.  But they’re not just a starchy food that ends up in the fryer at a fast food joint.  If you eat a medium potato with the skin on, you get 45 percent of your recommended daily supply of vitamin C and more potassium than a banana.  With its neutral, adaptable flavor, a potato can fit in with just about any kind of meal.

As a member of the Recipe Redux, I’ve been invited to develop a healthy potato salad recipe for the summer barbecue season.  My family loves potato salad, but it’s not the healthiest food when it’s laced with mayonnaise.  This version is much more nutritious, consisting of a delicious mix of vegetables and a light Greek dressing.

Ingredients for Salad:
2 lbs. red potatoes
½ cup Kalamata olives, chopped
1 small cucumber, chopped
1 red pepper, chopped
2 tbs. diced red onion
1 cup cherry tomatoes, sliced in half
4 leaves of basil for garnish

Ingredients for Dressing:
3 tbs. olive oil
1 tbs. lemon juice
1 tbs. red wine vinegar
¼ tsp. dried oregano
¼ tsp. onion powder
¼ tsp. salt
¼ tsp. pepper

  1. Boil the potatoes until tender but not mushy.
  2. Prepare the other salad ingredients and stir them together in a large bowl (except the basil).
  3. Stir together the dressing ingredients to combine well.
  4. When the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces and add them to the large bowl.
  5. Pour the dressing onto the potato salad and stir gently.  Garnish the salad with chopped fresh basil.  Serve warm or at room temperature.

Price Breakdown
This recipe cost me a total of $7.40 to make.  It makes 12 servings (2/3 cup each), and the cost per serving is $.62.  This is such a great way to enjoy potatoes during the summer!

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Linking to Real Food Wednesday, Whole Food Wednesdays, Whole Foods Wednesday, Gluten-Free Wednesday, Fight Back FridayWellness Weekend, Allergy-Friendly Friday, Summer Salad Sunday, My Meatless Monday.


  1. says

    It definitely does look a delicious salad.
    It is a shame that potatoes are maligned, considering we do need carbohydrates and with the skin on their is plenty of fibre as well as the Vitamin C.

  2. says

    This looks great. I’ve had my eyes open searching the blogosphere for a side dish to take to a July 4th picnic…this might just be the one! I love Mediterranean food! I also agree that potatoes get a bad rap!

  3. says

    I like that you can serve this warm or cold, you won’t have to worry about leaving it out at the picnic table! I like the Greek flavors, and everything looks so nice and colorful. :)

  4. says

    What an awesome potato salad – beautiful! The dressing is similar to what my German grandmother used.Thank you for posting on Wellness Weekend – another recipe treasure.

  5. easynaturalfood says

    Looks delicious! I love potato salads of all type – mayo or no mayo, but your version sounds especially tasty! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

  6. says

    I made your Med Potato Salad for a cookout with friends Sunday and everyone loved it! And I loved the vinaigrette instead of mayo – so much better for serving al fresco on a warm summer evening.

    A great salad for highlighting the bounty of diminutive tomatoes this time of year.

    • Annemarie says

      Thanks so much for letting me know, Lollie! I’ll have to make this again because I have loads of cherry tomatoes and potatoes right now. I’m glad your crowd enjoyed the recipe.

  7. Karyne Corum says

    This looks so yummy. I am a potato fan, also of Irish heritage, and finding healthy ways to make them is a huge plus.

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