Mediterranean Potato Salad Recipes

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MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

This Mediterranean Potato Salad is a refreshing salad filled with tender potatoes, fresh herbs, onions and a simple citrusy dressing- perfect for the summer

Provided by Yumna Jawad

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 12

2 pounds small yellow or russet potatoes
1 tablespoon salt
¼ cup chopped red onions
¼ cup chopped kalamata olives
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2-3 green onions (thinly sliced)
⅓ cup fresh lemon juice
¼ cup extra virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
  • When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
  • To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
  • Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN POTATO SALAD



Mediterranean potato salad image

Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad

Provided by Good Food team

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion , thinly sliced
1 garlic clove , crushed
1 tsp oregano , fresh or dried
½ x 400g can cherry tomatoes
100g roasted red pepper , from a jar, sliced
300g new potato , halved if large
25g black olive , sliced
handful basil leaves , torn

Steps:

  • Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
  • Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

2 pounds small red potatoes, cut into 1/4-inch slices
3 cups water
1 small red onion, thinly sliced and separated into rings
1/2 cup pitted Greek olives
1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
1/2 cup minced fresh parsley
1/3 cup pine nuts, toasted
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sun-dried tomato salad dressing
1 package (4 ounces) crumbled tomato and basil feta cheese

Steps:

  • Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!

Provided by hockeymom

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 16

Number Of Ingredients 9

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  • Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Summery potato salad with green beans, roasted red peppers, red onion, and olives is tossed in vinaigrette that acts as a marinade. It's a make-ahead side that gets more flavorful as it sits.

Provided by Elise Bauer

Categories     Salad     Make-ahead

Time 1h

Yield 12

Number Of Ingredients 14

4 pounds small new potatoes or fingerling potatoes, scrubbed clean
Salted water (1 1/2 teaspoons salt to every quart water) for cooking the potatoes
1 pound fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans)
3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
3/4 cup minced red onion
1 cup Kalamata and green olives, pitted and minced (mini-chopper works well for this)
A large handful fresh Italian parsley leaves, roughly chopped
A large handful fresh baby arugula leaves
Dressing:
2 tablespoons whole grain mustard
1/3 cup red wine vinegar
1 teaspoon dried tarragon (or herbes de provence)
1/2 teaspoon salt
1/3 cup extra virgin olive oil

Steps:

  • Make the vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.
  • Toss with the parsley and arugula: Once ready to serve, toss with the parsley and arugula. You can easily make this ahead. It lasts several days in the fridge.

Nutrition Facts : Calories 248 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 1 g, Sodium 720 mg, Sugar 4 g, Fat 10 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g

ZESTY MEDITERRANEAN POTATO SALAD



Zesty Mediterranean Potato Salad image

I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

4 large Yukon Gold potatoes, peeled and cubed
1-1/2 teaspoons salt, divided
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 medium sweet red pepper, finely chopped
1/2 small red onion, finely chopped
1/3 cup Greek olives, pitted and chopped
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/4 cup loosely packed basil leaves, torn

Steps:

  • Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

GREEK/MEDITERRANEAN POTATO SALAD



Greek/Mediterranean Potato Salad image

A great tasting potato salad with no mayonnaise. Very Greek, makes you want to break plates and drink ouzo.

Provided by Mirj2338

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boiling potatoes, scrubbed but not peeled
salt & freshly ground black pepper
2 -3 tablespoons strained fresh lemon juice
cayenne pepper (optional)
3 -5 tablespoons extra virgin olive oil
1/3 cup finely chopped onion, preferably mild ones
4 small tomatoes (optional)
1/3 cup chopped parsley
2 teaspoons capers, drained (optional)
1/2 cup flavorful olive, such as kalamata, pitted and cut in half (optional)

Steps:

  • Cut any large potatoes in half to speed up the cooking.
  • Put the potatoes in a large saucepan, completely cover with water and add salt.
  • Bring to a boil.
  • Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
  • Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
  • Add 3 tablespoons olive oil and whisk again.
  • Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
  • Peel them if you like, and cut them into 1 inch cubes.
  • Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
  • With a rubber spatula, fold together gently but thoroughly.
  • Let potatoes cool to room temperature.
  • Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
  • Whisk the remaining dressing, pour it over the potatoes and fold it together.
  • Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
  • Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
  • Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
  • Serve at room temperature.

ITALIAN POTATO SALAD



Italian potato salad image

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

Provided by Good Food team

Categories     Buffet, Side dish

Time 25m

Number Of Ingredients 5

1kg baby new potato , halved
1 tbsp olive oil
3 tbsp grated parmesan (or vegetarian alternative)
small bunch basil , roughly chopped
6 sundried tomatoes , finely sliced

Steps:

  • Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

EASTERN MEDITERRANEAN POTATO SALAD



Eastern Mediterranean Potato Salad image

Hold the mayo. This is a very refreshing potato salad, another winner from Faye Levy's column in our local newspaper.

Provided by Mirj2338

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs boiling potatoes, scrubbed but not peeled
salt & freshly ground black pepper
2 -3 tablespoons strained fresh lemon juice
cayenne pepper (optional)
3 -5 tablespoons extra virgin olive oil
1/3 cup finely chopped onion, preferably mild ones
4 small tomatoes (optional)
1/3 cup chopped parsley
2 teaspoons capers, drained (optional)
1/2 cup flavorful olive, such as kalamata,pitted and cut in half (optional)

Steps:

  • Cut any large potatoes in half to speed up the cooking.
  • Put the potatoes in a large saucepan, completely cover with water and add salt.
  • Bring to a boil.
  • Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
  • Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
  • Add 3 tablespoons olive oil and whisk again.
  • Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
  • Peel them if you like, and cut them into 1 inch cubes.
  • Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
  • With a rubber spatula, fold together gently but thoroughly.
  • Let potatoes cool to room temperature.
  • Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
  • Whisk the remaining dressing, pour it over the potatoes and fold it in.
  • Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
  • Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
  • Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
  • Serve at room temperature.

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

Looking for a meatless side dish? Then check out this potato salad recipe that is ready in 25 minutes- perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 8

1 1/2 lb medium red potatoes, cut in half
3 slices bacon
3/4 cup red or yellow grape tomatoes
1/4 cup chopped onion
1/4 cup sliced ripe olives
1/2 cup fat-free Italian dressing
1 tablespoon cider vinegar
1 tablespoon chopped fresh Italian parsley, if desired

Steps:

  • In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until tender; drain. Cool slightly. Cut potatoes into 3/4-inch cubes; place in large bowl.
  • Meanwhile, line microwavable plate with microwavable paper towel. Place bacon on paper towel; top with another microwavable paper towel. Microwave on High 2 to 3 minutes or until bacon is crisp. Crumble bacon.
  • Stir bacon, tomatoes, onion and olives into warm cubed potatoes. In small bowl, mix dressing and vinegar; pour over potato mixture, stirring gently to coat vegetables. Sprinkle with parsley. Serve warm or cool.

Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

MEDITERRANEAN GRILLED POTATO SALAD



Mediterranean Grilled Potato Salad image

Move over, grilled meat, and make way for a light and delicious potato salad from the grill.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh basil leaves
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 1/2 pounds small red potatoes
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 small red bell pepper, chopped (1/2 cup)
1/2 cup pitted ripe olives

Steps:

  • In tightly covered container, shake all vinaigrette ingredients.
  • In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
  • Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
  • In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g

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From whiskaffair.com


MEDITERRANEAN POTATO AND GREEN BEAN SALAD - MIDWEST LIVING
Step 3. Add the warm, drained potatoes to the dressing in the first, large bowl. Add olives; gently fold to coat. Set aside to cool and marinate at least 15 minutes. Step 4. Meanwhile, add green beans to the saucepan; simmer for 3 minutes or until crisp-tender. Drain and flush with very cold tap water to cool quickly.
From midwestliving.com


MEDITERRANEAN POTATO SALAD: FRESH POTATO SALAD, NO MAYO
2016-05-24 Scrub, peel, and chop your potatoes into bitesize pieces. Add to a large pot of well salted water and boil until fork tender. Drain potatoes and return to pot. Add in lemon juice, olive oil, minced garlic, and chopped parsley. Toss then season with salt and pepper to taste.
From amandascookin.com


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