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Mediterranean Potato Salad

Total Time

Prep: 25 min. + standing


10 servings

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.


  • 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


  1. 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.
  2. In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat.
  3. Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

Nutrition Facts

3/4 cup: 178 calories, 9g fat (2g saturated fat), 6mg cholesterol, 408mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 5g protein.

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