Mediterranean Potato Salad with Feta

This Mediterranean Potato Salad is a great BBQ side dish! It's made with eggs, Kalamata olives, and feta cheese in a creamy lemon dressing.

If you're looking for a twist on a classic potato salad this summer, be sure to check out this Mediterranean Style Potato Salad!

The summer months are upon us and that means lots of grilling and BBQ's here in Minnesota. Grilled meats are always the centerpiece at a BBQ, but equally important are a variety of tasty side dishes.

I'm a big fan of summer side dishes like potato salad, pasta salad, and coleslaw. The one caveat being that I don't enjoy them swimming in mayo or any other type of overly-sweet dressings.

This potato salad puts a twist on the classic and is full of Mediterranean flavors. It's made with Yukon gold potatoes, hard boiled eggs, Kalamata olives, feta cheese, and a vibrant lemony mayo dressing. This potato salad is actually kind of refreshing.

The bright flavors help to balance the richness of grilled or roasted meats and it pairs nicely with all kinds of grilled veggies or Mediterranean inspired dishes.

Jump to:

• Which Type Of Potato Is Best For Potato Salad?
• Ingredients For Mediterranean Potato Salad
• How To Cook Potatoes For Potato Salad
• How To Make Hard Boiled Eggs
• How To Make Creamy Lemon Dressing
• How To Make Mediterranean Potato Salad
• How Much Dressing Should I Add?
• What To Serve With Potato Salad
• Can Potato Salad Be Made The Day Ahead?
• Can It Be Frozen?
• Mediterranean Potato Salad with Feta

Which Type Of Potato Is Best For Potato Salad?

When it comes to potato salad, it's best to use a waxy variety of potato such as Yukon gold, yellow, red, or fingerling potatoes.

Waxy potatoes have a great flavor and their texture is superior for dishes like this one because they contain much less starch than varieties such as a Russet potato. This means that they retain their shape and don't become mushy when boiled.

Waxy potato varieties also have smooth skin that doesn't become chewy as it cooks and instead provides the potato salad with even more texture.

This recipe is made with yellow potatoes (which are very similar to Yukon gold potatoes), but it can also be made using red potatoes.

Ingredients For Mediterranean Potato Salad

Here's what you'll need to make it.

• 3 lbs. of Yukon Gold, Yellow, or Red Potatoes
• 6 Eggs
• ¾ cup Pitted Kalamata olives (or olives of choice)
• ¾ cup Feta Cheese
• ¼ cup Fresh Chives (minced) (or fresh herbs of choice such as parsley)
• ½ cup Mayo
• 2 Tbsp. Dijon Mustard
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 3 Tbsp. Lemon Juice plus more for garnish
• 1 ½ tsp. Kosher Salt (split)
• ¼ tsp. Pepper

How To Cook Potatoes For Potato Salad

When it comes to potato salad, there are a few tips and tricks to keep in mind that will help to ensure optimal taste and texture.

• Use a waxy variety of potatoes such as Yukon gold, yellow, or red potatoes.
• Chop the potatoes so that they are relatively the same size, which helps to ensure that they cook evenly.
• Start the boiling process using cold water. This helps to ensure that the water heats evenly and that all the potatoes cook at the same rate.
• Add salt to the water when boiling potatoes. This helps to flavor the potatoes from the inside.
• Cook the potatoes just until tender. Overcooking the potatoes will create a mushy texture.
• Drain the cooked potatoes thoroughly so that there is no excess water to make the potato salad watery.
• Allow the potatoes to cool for at least 30 minutes before adding the dressing. This prevents the dressing from becoming pasty or clumpy.

1. The first step is to thoroughly wash, scrub, and dry 3 lbs. of waxy potatoes such as Yukon gold, yellow, or red potatoes. It is not necessary to peel the potatoes before cooking.
2. Cut all of the potatoes into cubes (making sure they are relatively the same size to ensure even cooking), place them in a large pot and cover them with 1-2 inches of cold water.
3. Add 1 tsp. kosher salt to the water and bring to a boil. Once the water is boiling, reduce to a low boil and cook uncovered for 8-10 minutes, or just until the potatoes are fork-tender. Make sure that the potatoes do not overcook!
4. Once the potatoes are just tender, place them in a strainer to drain. Allow the potatoes to cool for at least 30 minutes before adding the dressing.

How To Make Hard Boiled Eggs

Potato salad without hard boiled eggs just seems wrong to me so I had to include them in this Mediterranean Potato Salad.

The great thing about hard boiled eggs is that they can be prepared as the potatoes are cooking, which means that all of the components are ready at about the same time.

This is my go-to method for making hard boiled eggs. I use it all the time to make this Mustard Egg Salad and Dill Egg Salad.

1. Place 6 eggs in a small pot and cover them with 1-2 inches of water (making sure the pan is large enough so the eggs aren't crammed together).
2. Place the pot (uncovered) on the stove top and bring the water to a boil. Allow the water to boil for about 30 seconds, turn off the heat, cover the pot, and set a timer for 12 minutes.
3. After 12 minutes, remove the eggs with a slotted spoon and place them a bowl full of ice water. Allow the eggs to cool for 5 minutes or so.
4. Once completely cooled, remove the eggs from the water and dry them with a towel.
5. Lightly tap the eggs on a hard surface and peel the shells. This process does take a bit of patience. Once all the shells are removed, place the eggs onto a cutting board and cut them into large chunks.

How To Make Creamy Lemon Dressing

This dressing is creamy and full of bright lemon flavor. It's made with mayo, Dijon mustard, garlic and onion powder, and kosher salt and pepper.

All that's needed to make it is to combine all of the ingredients in a small bowl and whisk until combined.

1. To make the dressing, combine ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. lemon juice, 1 tsp. each of garlic powder and onion powder, and ½ tsp. of kosher salt and ¼ tsp. of pepper in a small bowl.
2. Stir until completely combined using a fork or small whisk.

How To Make Mediterranean Potato Salad

Once the potatoes and eggs are cooked, cooled, and chopped and the dressing is prepared it's time to assemble all the components and make a potato salad.

This potato salad has a Mediterranean twist and is made with the addition of chopped Kalamata olives, feta cheese, and fresh minced herbs such as chives or parsley.

It's important to use pitted Kalamata olives so that you don't need to worry about removing the pits before chopping the olives.

1. Chop ¾ cups of pitted Kalamata olives.
2. Mince ¼ cup of fresh herbs of choice, such as chives or parsley.
3. Place half of the chopped potatoes and eggs in a large mixing bowl. Pour half of the dressing over the top and carefully combine with a spatula.
4. Add the remainder of the potatoes and eggs and more of the dressing. Stir once again until combined.
5. Add ½ cup each of the chopped Kalamata olives and crumbled feta cheese to the potato salad and fold into the salad with the spatula, being careful not to break up the eggs and potatoes.
6. Place the potato salad into a serving bowl or serving tray and garnish with the remaining ¼ cup of the chopped Kalamata olives and crumbled feta cheese, as well as the minced herbs.
7. Garnish with some extra lemon juice. Feel free to add some lemon zest for even more flavor. Adjust salt and pepper levels as needed.

How Much Dressing Should I Add?

You can add as much or as little dressing as you like. If you like a creamier potato salad feel free to add all of it. I used ¾ of the dressing and found it just right, but the amount of dressing to potato salad is subjective.

What To Serve With Potato Salad

As mentioned, you can feel free to garnish the potato salad with some lemon zest, extra lemon juice, fresh herbs, and a little extra salt and pepper to bump up the flavors.

Potato salad is the perfect side dish for a summer BBQ paired with grilled meats like chuck steak or ribeye, burgers like this Juicy Lucy, or grilled chicken dishes like this bruschetta chicken or Italian chicken sandwich.

It's also great with lighter grilled dishes like these BBQ sweet potatoes, summer roasted vegetable salad, or grilled corn avocado salad.

I love to pair potato salads like this with a pickled beet feta salad, marinated tomato salad or minty pea almond salad.

Looking for more summer salads? Be sure to check out these recipes!

• Light and Crunchy Coleslaw
• Blue Cheese Coleslaw
• Creamy Pesto Pasta Salad
• Kohlrabi Slaw
• Chipotle Coleslaw
• Dill Pickle Pasta Salad
• Sundried Tomato Pesto Pasta Salad

Can Potato Salad Be Made The Day Ahead?

Potato salad is one of those things that's actually better made the day ahead. The flavors come together nicely when stored for a few hours or a day in the fridge.

If you make it the day ahead, make sure to cover the salad tightly with plastic wrap so it doesn't dry out.

It should last 2-3 days stored in an airtight container in the refrigerator if it there are leftovers.

It should be noted that potato salad should not sit in the sun for hours on end. If bringing potato salad to a picnic, it's best not to leave it out for more than 1-2 hours or it may spoil. Always be sure to store any leftovers in the fridge.

Can It Be Frozen?

I would not recommend freezing this recipe as it might mess with the texture and it contains mayo.

Love potato salad? Check out these recipes!

• Spanish Style Potato Salad
• Chipotle Potato Salad

Looking For More Potato Salad Recipes? Don't Miss These!

Warm German Potato Salad

Jalapeno Potato Salad

Fingerling Potato Salad with Pesto Creme Fraiche

Deviled Egg Potato Salad