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Mediterranean Potato Salad

 Mediterranean Potato Salad
Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
10 ServingsPrep: 25 min. + standing


  • 2 pounds small red potatoes, cut into 1/4-inch slices
  • 3 cups water
  • 1 small red onion, thinly sliced and separated into rings
  • 1/2 cup pitted Greek olives
  • 1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
  • 1/2 cup minced fresh parsley
  • 1/3 cup pine nuts, toasted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sun-dried tomato salad dressing
  • 1 package (4 ounces) crumbled tomato and basil feta cheese


  • Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and
  • microwave on high for 10-15 minutes or until tender, stirring once.
  • Drain; rinse in cold water.
  • In a large bowl, combine the potatoes, onion, olives, tomatoes,
  • parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to
  • coat.
  • Let stand at room temperature for 1 hour before serving. Sprinkle
  • with feta cheese. Refrigerate leftovers. Yield: 10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 178 calories, 9 g fat (2 g saturated fat), 6 mg cholesterol, 408 mg sodium,

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Mediterranean Potato Salad (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 5 g protein.