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Mediterranean potato salad on white plate with halved red and yellow potatoes, cherry tomatoes, Kalamata olives, white beans, sliced red onion, crumbled feta cheese, and fresh parsley, dressed with olive oil vinaigrette on speckled surface

Zesty Mediterranean Potato Salad

A refreshing, no-mayo potato salad featuring red potatoes tossed in a zesty lemon-herb vinaigrette with cherry tomatoes, kalamata olives, feta cheese, and capers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Red potatoes Halved or quartered
  • 1 cup Cherry tomatoes Halved
  • ½ cup Kalamata olives Pitted
  • ⅓ cup Feta cheese Crumbled
  • ¼ cup Red onion Thinly sliced
  • 2 tablespoon Capers Drained
  • ½ cup Fresh parsley Chopped
  • ¼ cup Olive oil Extra virgin
  • 2 tablespoon Red wine vinegar For acid
  • 1 tablespoon Lemon juice Freshly squeezed

Equipment

  • 1 Large pot For boiling
  • 1 Colander For draining
  • 1 Whisk For dressing

Method
 

  1. Boil the red potatoes in salted water for 15 minutes until fork-tender.
  2. Whisk olive oil, red wine vinegar, lemon juice, salt, and pepper in a small bowl.
  3. Drain the potatoes and let them steam dry for a few minutes.
  4. Toss the warm potatoes with half the dressing to absorb the flavors.
  5. Add the sliced onions, tomatoes, olives, and capers to the bowl.
  6. Sprinkle crumbled feta and fresh parsley over the top.
  7. Drizzle with the remaining dressing and toss gently to coat.
  8. Serve at room temperature for the best texture and flavor.

Notes

Toss the potatoes with the dressing while they are still warm to maximize flavor absorption. Use fresh herbs for the best color and taste.