Mediterranean Herb Potato Salad Recipe

A Mediterranean Herb Potato Salad stands out as a refreshing dish that transcends the ordinary. While traditional potato salads, such as the Swabian variety, hold a special place in my heart, I have a particular fondness for these vibrant Mediterranean creations.

The secret lies in the harmonious blend of fresh, lively flavors paired with tender potatoes as the foundation. A zesty lemon and olive oil dressing ties together crisp green beans, Kalamata olives, capers, and a generous handful of mixed fresh herbs. To elevate the dish, toasted almonds and feta cheese are added, surprising anyone who thought a simple potato salad couldn't reach such culinary heights. Bring this dish to your next barbecue, and watch it outshine all the other salads.

Ingredients for Mediterranean Herb Potato Salad

This potato salad is also known as Cypriot Potato Salad. Unlike creamy versions, this dish thrives on the warm potatoes being mixed with the dressing, allowing them to absorb the flavors more effectively. The Cypriot cuisine is rich in flavors, and this salad is no exception. Here’s a closer look at the ingredients:

• New Potatoes: Waxy potatoes hold their shape well, making them ideal for this salad. The skin is thin and can be eaten without worry; Annabelle is a recommended variety.
• Green Beans: Crisp green beans add freshness and color. Blanch them to retain their crunch rather than cooking them soft.
• Fresh Herbs: Mint, parsley, and coriander are the stars of this salad.
• Olives and Capers: I always opt for Kalamata olives. Combined with capers, these Mediterranean ingredients provide a salty kick that evokes the sound of the sea.
• Toasted Almonds: Lightly toasted almond slices add a satisfying crunch to the salad.
• Lemon Dressing: A mixture of freshly squeezed lemon juice, olive oil, garlic, and red wine vinegar creates a tangy dressing that the warm potatoes eagerly soak up.
• Feta Cheese and Eggs: While these ingredients can be omitted, they add heartiness and richness to the salad.

Preparation for Mediterranean Herb Potato Salad

In total, you should set aside about 40 minutes for preparation, with half that time dedicated to boiling the potatoes. This recipe is straightforward and requires minimal effort.

1. Cook Potatoes and Beans: Start by placing the potatoes in cold water and bringing them to a boil. At the same time, blanch the green beans in boiling water until they are bright green and tender-crisp. If you prefer them softer, let them simmer for an additional 2 to 3 minutes. Mix the warm potatoes with the lemon dressing to ensure they absorb the flavors well.

2. Assemble the Salad: Fold in the green beans, spring onions, olives, capers, and a generous handful of fresh herbs into the potatoes, mixing everything together.

3. Finish and Serve: Finally, add the toasted almonds and crumbled feta cheese. The hard-boiled eggs can be placed on top or served on the side. The Mediterranean herb potato salad tastes fantastic slightly warm or at room temperature, but it remains delightful even when chilled.

You can find the exact ingredients and measurements for the Mediterranean herb potato salad in the recipe card below, which you can also print out.

Green Beans: Cooking Time Recommendations

In North America, green beans are usually cooked or blanched just until tender yet still crisp. This method preserves their vibrant color and fresh flavor. In Germany, thorough cooking is often recommended due to the natural protein phasin present in beans, which becomes harmless when sufficiently heated. If you are sensitive to legumes or prefer to be cautious, simply cook the beans a bit longer until they are softer.

Five Reasons to Love Mediterranean Herb Potato Salad

This delicious salad offers a wealth of flavors, but there are even more reasons to adore it:

• Light, Refreshing, and Easy to Make: Especially on warm days, the lemon dressing provides a refreshing alternative to mayonnaise.
• Bursting with Fresh Flavors: The combination of herbs, olives, and capers makes every bite an experience.
• Guest-Friendly: Impress your friends at barbecues or gatherings with something unique.
• Meal Prep Friendly: This salad can be prepared in advance. The longer it sits, the more the flavors meld, enhancing its taste.
• Versatile: Pair it with grilled meats, seafood, or halloumi, or simply enjoy it as a light lunch.

Additional Potato Salad Recipe

For the potato salad:

• 1 kg new potatoes (e.g., Annabelle), scrubbed clean
• 150 g green beans, trimmed
• 3 spring onions, sliced thinly
• 70 g Kalamata olives (pitted), halved
• 2 tbsp capers (in brine), drained and roughly chopped
• 35 g fresh mint, chopped (about 2 large handfuls)
• 25 g fresh coriander, chopped (1 small bunch, about 4-5 tbsp)
• 25 g flat-leaf parsley, chopped (1 small bunch, about 4-5 tbsp)
• 50 g almond slices, toasted in a dry pan

For the lemon dressing:

• 80 ml extra virgin olive oil
• 60 ml freshly squeezed lemon juice (about 1.5 lemons or 4 tbsp)
• 1 tbsp red wine vinegar
• 1 clove garlic, crushed
• 1 tsp sea salt (or to taste)
• Freshly ground black pepper, to taste

Optional for serving:

• 100 g feta cheese, crumbled
• 4 hard-boiled eggs, halved

1. Cook the Potatoes: Place the potatoes in a large pot with cold water, ensuring they are submerged. Generously salt the water. Bring to a boil, then reduce to a simmer. Cook until a knife can be easily inserted (about 15-20 minutes, depending on size). Drain and let cool slightly before cutting into thick slices or bite-sized pieces.

2. Blanch the Green Beans: Meanwhile, bring an extra pot of salted water to a boil. Cook the green beans until they are bright green and tender yet still crisp (about 3-5 minutes, depending on size). Drain the beans and quickly rinse with cold water or place them in an ice bath to stop the cooking process and preserve their color. Remove from water and let drain well.

   Tip: If you prefer softer green beans, let them simmer for an additional 2 to 3 minutes.

3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, sea salt, and a generous pinch of black pepper.

4. Assemble the Salad: Place the warm potatoes in a large serving bowl and drizzle the dressing on top. Gently mix and let sit for about 10 minutes to allow the potatoes to absorb the dressing.

   Add the green beans, spring onions, olives, capers, mint, coriander, and parsley, and fold gently to combine. Sprinkle the toasted almond slices on top. The feta can be crumbled over the salad or served on the side. While optional, it is highly recommended! The hard-boiled eggs can be placed on the salad or also served separately. Enjoy!

Calories: 361 kcal

• Choosing the Right Potatoes: Waxy potatoes like Annabelle maintain their shape and do not require peeling, as their skin is thin and flavorful.
• Mixing Warm Potatoes with Dressing: Warm potatoes absorb the dressing's flavors best.
• Toasting Almonds: Toast the almond slices in a dry skillet until they are lightly golden and fragrant (about 2-3 minutes).
• Serving: This Mediterranean salad can be served warm, at room temperature, or chilled. It always tastes great!
• Storing: Leftovers can be kept in an airtight container for 2-3 days in the refrigerator. The salad remains delicious even after a few days. Pair it with a handful of crisp salad greens for a light lunch.

For a relaxed cooking atmosphere, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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