I won’t lie: it seems very strange to see a potato salad recipe up on my site. For as long as I can remember, I have NOT been a fan of potato salad.
I’m talking about creamy, mayo based potato salads though. For some reason, I never got on board with them…aside from a few bites on the side of my Greek salads (yes…our Greek salads are served with a scoop of potato salad on the bottom here in the Tampa area! I’ve become quite fond of that regional feature: you’ve got to try it). It’s the same with pasta salads including mayo. Can’t do it.
Then I started making pasta salad with vinaigrette dressing, and I was completely won over. I can’t tell you how many times I’ve made the tomato, basil, and mozzarella pasta salad at home now. Once I came to the realization that pasta salads could be delicious, it was time to turn to the “dreaded” potato salad. And…I now know I can really love a potato salad as well. The Mediterranean flavors in the salad have a zip and are light. There’s the salty feta cheese, the zing of the Italian dressing, the herby fresh basil…it all comes together quite nicely, if I do say so myself!
So, if you’re not a fan of the creamy potato salads like I am, think about giving one like this a try. You never know…you might be won over like I was!
What ingredients do YOU put in your potato salads?
Mediterranean Potato Salad
***adapted from Fine Dining Lovers***
2 lb mini Yukon Gold potatoes, washed thoroughly
2.25 oz can sliced black olives, drained
1 pint cherry tomatoes, diced
1/2 cup fresh basil leaves, cut in a chiffonade
1 roasted red pepper, diced
1/4 cup sundried tomatoes, diced
4 tbsp Italian salad dressing
3.5 oz feta cheese, crumbled
salt and pepper, to taste
1. Wash the potatoes thoroughly. Slice the potatoes into quarters (into chunks of equal size so they cook evenly), then place in a pot of cold water. The water should just cover the top of the potatoes. Place on the stove and bring the pot to a boil. When the water begins to boil, reduce the heat to medium low and allow potatoes to simmer for about 15 minutes, until they are fork tender. Drain the potatoes from the pot, then set them in a bowl/container.
2. While the potatoes are still warm, drizzle 3 tablespoons of Italian dressing over the top and gently stir to coat. This will allow the potatoes to absorb the flavor of the dressing!
3. Meanwhile, prepare the remaining ingredients for the salad. When the potatoes have cooled, toss them gently with the olives, tomatoes, basil, red pepper, sundried tomatoes, and feta cheese. Drizzle with the remaining tablespoon of Italian dressing (you can add more according to taste preference), then add a sprinkle of salt and pepper on top to finish. To allow the flavors to develop, I suggest refrigerating for at least an hour before serving. ***Note: I personally like to leave the feta out until right before I serve the potato salad, but it can be added with the rest of the ingredients as well.***