Mediterranean Potato Salad Recipe

Potatoes: The base of the salad, providing a hearty and creamy texture.

Cherry tomatoes: Adds a burst of sweetness and color.

Cucumber: Provides a refreshing crunch.

Red onion: Adds a sharp, tangy flavor.

Kalamata olives: Brings a rich, briny taste to the salad.

Feta cheese: Adds a creamy, tangy element.

Olive oil: Forms the base of the dressing, adding richness.

Lemon juice: Adds a zesty, fresh flavor to the dressing.

Dried oregano: Provides a hint of earthy, herbal flavor.

Garlic: Adds a pungent, aromatic element to the dressing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth.

When boiling the potatoes, make sure to start with cold, salted water. This ensures that the potatoes cook evenly and absorb the seasoning. Additionally, to prevent the red onion from overpowering the dish, soak the chopped onion in cold water for about 10 minutes before adding it to the salad. This will mellow out its sharpness, creating a more balanced flavor profile.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and are rich in vitamins.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• kalamata olives - Substitute with black olives: Black olives are less tangy but still provide a similar texture and saltiness.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• garlic - Substitute with shallot: Shallots can provide a similar aromatic quality when minced finely.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity.

• To store your Mediterranean potato salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The feta cheese and kalamata olives will continue to infuse their flavors into the potatoes and cherry tomatoes, enhancing the taste over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the potatoes from becoming too soggy. Simply add the dressing just before serving.
• For freezing, note that potato salads generally do not freeze well due to the high water content in the potatoes and vegetables. Freezing can alter the texture, making the potatoes mushy and the vegetables less crisp.
• If you must freeze, do so without the dressing. Place the potato mixture in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 1 month.
• When ready to use, thaw the potato mixture in the refrigerator overnight. Once thawed, add the dressing and mix well before serving.
• Always check the salad for any signs of spoilage before consuming, especially if it has been stored for an extended period. Look for changes in color, texture, or smell.

• For a quick and easy method, place the potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the feta cheese may melt too much.

• If you prefer a more even and gentle reheating, use the stovetop. Add the potato salad to a non-stick skillet over medium-low heat. Stir occasionally to prevent sticking and ensure all ingredients are warmed through. This method helps maintain the texture of the cherry tomatoes and cucumber.

• For those who enjoy a slightly crispy texture, preheat your oven to 350°F (175°C). Spread the potato salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, checking occasionally to ensure it doesn't overcook. This method can enhance the flavors of the kalamata olives and red onion.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method can give a delightful crisp to the potatoes while keeping the feta cheese intact.

• For a cold option, simply let the potato salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come alive without altering the texture of the cucumber and cherry tomatoes.

• Large pot: Used to boil the diced potatoes until they are tender.

• Colander: Used to drain the boiled potatoes after cooking.

• Large mixing bowl: Used to combine the cooled potatoes with other salad ingredients.

• Small bowl: Used to whisk together the dressing ingredients.

• Whisk: Used to mix the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper into a dressing.

• Knife: Used to dice the potatoes, cucumber, and finely chop the red onion.

• Cutting board: Used as a surface for cutting the vegetables.

• Measuring cups: Used to measure out the potatoes, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Measuring spoons: Used to measure the olive oil, lemon juice, dried oregano, salt, and pepper.

• Mixing spoon: Used to gently toss the potato mixture with the dressing.

• Serving bowl: Used to serve the Mediterranean potato salad.

Pre-cook potatoes: Boil the potatoes in advance and store them in the fridge. This way, they are ready to use when you need them.

Use pre-chopped veggies: Buy pre-chopped vegetables like cherry tomatoes, cucumber, and red onion to save chopping time.

Ready-made dressing: Use a store-bought Mediterranean dressing if you're in a hurry, instead of making it from scratch.

Batch cooking: Make a large batch of this salad and store it in the fridge for quick meals throughout the week.

One-pot method: Cook the potatoes and prepare the dressing while they boil to streamline the process.