As a professional food blogger I had to share my Baby Potato Salad Recipe that keeps things delightfully simple with only a few ingredients and a punchy homemade zaatar dressing that turns ordinary potatoes into a surprisingly bold side.

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I love a salad that looks humble but surprises you. This Easy Mediterranean Potato Salad caught me off guard the first time I tossed warm baby potatoes with a punchy zaatar spice blend, it somehow tastes like sunlit terraces and buzzing spice markets at once.

I called it a Baby Potato Salad Recipe at first but that felt boring, so Olive Potato Salad stuck in my head for backyard nights. It’s bright, a little briny and oddly addictive, you’ll find yourself stealing spoonfuls and wondering why you’ve been making potato salads the old way all these years, I honestly do.

Ingredients

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Baby potatoes: creamy, earthy, rich in potassium and fiber, they soak up flavors real well
Zaatar: herby, tangy Middle Eastern blend that adds citrusy oregano notes and savory depth
Extra virgin olive oil: healthy monounsaturated fats, silky mouthfeel, makes everything taste better
Lemon juice: bright acidic kick, adds vitamin C and that fresh tangy balance
Garlic: sharp aromatic punch, tiny amount goes a long way, very savory
Cherry tomatoes: sweet acidity, juicy, adds color and natural sugars for balance
Cucumber: crunchy, hydrating, low calorie, cooling fresh contrast to potatoes
Feta cheese: salty, tangy, creamy protein boost, a lil goes far, adds richness

Ingredient Quantities

2 lb baby potatoes Yukon Gold or red

3 tbsp zaatar spice blend

4 tbsp extra virgin olive oil

2 tbsp fresh lemon juice about 1 lemon

1 garlic clove minced

1 small red onion thinly sliced

1 cup cherry tomatoes halved

1 medium cucumber diced

1/2 cup chopped fresh parsley

1/4 cup pitted Kalamata olives halved

1/3 cup crumbled feta cheese

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to Make this

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1. Rinse the baby Yukon Gold or red potatoes, leave small ones whole and cut larger ones in half, put them in a pot, cover with cold salted water and boil until a fork slides in easily, about 12 to 15 minutes; reserve about 1/4 cup of the cooking water, then drain and let cool a few minutes.

2. While the potatoes cook, whisk together 3 tbsp zaatar, 4 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until combined, taste and adjust lemon or salt if needed.

3. Thinly slice the small red onion and put it in cold water for 5 to 10 minutes to take the bite off, then drain and pat dry.

4. Halve 1 cup cherry tomatoes, dice the medium cucumber, chop 1/2 cup fresh parsley and halve 1/4 cup pitted Kalamata olives so everything is ready to go.

5. Cut the warm potatoes into bite sized pieces if needed and put them in a large mixing bowl; if they seem dry add a splash of the reserved cooking water so the dressing will soak in.

6. Pour most of the zaatar dressing over the warm potatoes and gently toss so the potatoes absorb the flavor, let them sit 3 to 5 minutes to mellow.

7. Add the drained red onion, tomatoes, cucumber, parsley and olives to the potatoes and toss gently to combine, taste and add more salt, pepper or lemon if it needs brightness.

8. Crumble 1/3 cup feta cheese over the top and fold it in carefully so you get chunks not totally mashed.

9. Let the salad rest at room temperature 15 to 30 minutes for the flavors to meld, or serve right away; leftovers keep in the fridge up to 3 days, just bring back to room temp a bit before serving for best flavor.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander to drain and reserve a bit of the cooking water
3. Large mixing bowl for tossing the salad
4. Small bowl plus measuring spoons for whisking the zaatar dressing
5. Whisk or a fork to mix the dressing
6. Chef’s knife for slicing and dicing
7. Cutting board
8. Slotted spoon or tongs to lift the potatoes out of the pot
9. Serving spoon or spatula for folding in the feta and serving

FAQ

Can I use regular potatoes instead of baby potatoes? Yes, you can. Cut larger Yukon Golds or reds into 1 to 1 1/2 inch chunks so they cook evenly, boil until fork tender about 12 to 18 minutes depending on size.

How do I stop the salad from getting soggy? Drain potatoes well and let them steam dry for a few minutes, then toss with the dressing while still warm so they soak up flavor. Add tomatoes and cucumber right before serving if you want extra crispness.

Can I make this ahead of time? Totally. Make it a few hours or up to 24 hours ahead. Store covered in the fridge, just give it a stir and add a squeeze more lemon or a splash of oil before serving if it seems dry.

What if I dont have zaatar? Use 1 tbsp sumac plus 2 tbsp dried thyme and 1 tbsp toasted sesame seeds as a substitute, or just use 3 tbsp Italian seasoning in a pinch. The flavor will change but it will still be tasty.

Is this salad gluten free and vegetarian? Yes to both. To make it vegan, skip the feta or swap in a vegan cheese alternative, everything else is plant based.

How long will leftovers keep and can I freeze it? Store in the fridge for 3 to 4 days in an airtight container. I dont recommend freezing since the veggies and dressing texture will suffer.

Easy Mediterranean Potato Salad Recipe Substitutions and Variations

Quick swaps i use when i dont have everything on hand:

Zaatar (3 tbsp) -> 2 tbsp dried oregano or thyme + 1 tsp toasted sesame seeds + 1/2 tsp sumac + pinch salt. If no sumac, add an extra squeeze of lemon for brightness.
Extra virgin olive oil (4 tbsp) -> 4 tbsp avocado oil or light olive oil for a neutral base, or try 3 tbsp olive oil + 1 tbsp toasted sesame oil for a subtle nutty note.
Feta (1/3 cup) -> crumbled goat cheese for a creamier tang, ricotta salata for a firmer, salty crumb, or firm tofu marinated in lemon + salt for a dairy free option.
Kalamata olives (1/4 cup) -> Castelvetrano or green olives halved for a milder, buttery taste, or 2 tbsp capers if you want small bursts of briny flavor without big olive pieces.

Pro Tips

– Don’t overcook the potatoes, you want them fork-tender not falling apart. Test early, and cool just a bit before tossing so they hold their shape better, not mushy.

– Save about a quarter cup of the cooking water, that starchy splash helps the dressing cling and makes the salad silkier, add only a little at a time so it doesnt get soggy.

– Toss the warm potatoes with most of the zaatar dressing and let them sit for a few minutes so they really soak it up, then add the raw veggies and herbs so they stay fresh and crisp.

– Crumble the feta by hand and fold in gently to keep nice chunks, and if you need more brightness later, a quick squeeze of lemon right before serving wakes everything up.

Easy Mediterranean Potato Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Large pot for boiling the potatoes
2. Colander to drain and reserve a bit of the cooking water
3. Large mixing bowl for tossing the salad
4. Small bowl plus measuring spoons for whisking the zaatar dressing
5. Whisk or a fork to mix the dressing
6. Chef’s knife for slicing and dicing
7. Cutting board
8. Slotted spoon or tongs to lift the potatoes out of the pot
9. Serving spoon or spatula for folding in the feta and serving

Ingredients

2 lb baby potatoes Yukon Gold or red
3 tbsp zaatar spice blend
4 tbsp extra virgin olive oil
2 tbsp fresh lemon juice about 1 lemon
1 garlic clove minced
1 small red onion thinly sliced
1 cup cherry tomatoes halved
1 medium cucumber diced
1/2 cup chopped fresh parsley
1/4 cup pitted Kalamata olives halved
1/3 cup crumbled feta cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

Rinse the baby Yukon Gold or red potatoes, leave small ones whole and cut larger ones in half, put them in a pot, cover with cold salted water and boil until a fork slides in easily, about 12 to 15 minutes; reserve about 1/4 cup of the cooking water, then drain and let cool a few minutes.
While the potatoes cook, whisk together 3 tbsp zaatar, 4 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until combined, taste and adjust lemon or salt if needed.
Thinly slice the small red onion and put it in cold water for 5 to 10 minutes to take the bite off, then drain and pat dry.
Halve 1 cup cherry tomatoes, dice the medium cucumber, chop 1/2 cup fresh parsley and halve 1/4 cup pitted Kalamata olives so everything is ready to go.
Cut the warm potatoes into bite sized pieces if needed and put them in a large mixing bowl; if they seem dry add a splash of the reserved cooking water so the dressing will soak in.
Pour most of the zaatar dressing over the warm potatoes and gently toss so the potatoes absorb the flavor, let them sit 3 to 5 minutes to mellow.
Add the drained red onion, tomatoes, cucumber, parsley and olives to the potatoes and toss gently to combine, taste and add more salt, pepper or lemon if it needs brightness.
Crumble 1/3 cup feta cheese over the top and fold it in carefully so you get chunks not totally mashed.
Let the salad rest at room temperature 15 to 30 minutes for the flavors to meld, or serve right away; leftovers keep in the fridge up to 3 days, just bring back to room temp a bit before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.