Mediterranean Potato Salad


You’ll Need

  • 2 ½ pounds russet potatoes, skins on (about 7 medium size)
  • ¼ cup red onion finely chopped (about a quarter of a large onion)
  • 1/4 cup parsley, finely chopped
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • Salt
  • Pepper



  • Chop potatoes in a uniform size into approximately 1-inch cubes.
  • Place potato cubes in a pot and cover with water add about 1½ tablespoons of salt.
  • Boil the potatoes until slightly softened and can easily be pierced with a fork.
  • Drain the potatoes as soon as they reach this consistency. They will still remain warm and will become slightly softer so factor that into your cooking time. Test around 5 minutes of the potatoes being in the boiling water as they cook a lot faster when prechopped.
  • While your potatoes are boiling, in a big bowl (large enough to fit and mix the potatoes, whisk together the olive and lemon juice, then stir in the parsley, red onion a 1 teaspoon salt and approximately an 1/8 teaspoon pepper.
  • You will want to adjust the amount of salt and pepper you add after the potatoes have been mixed to achieve the perfect amount.
  • Chill in the refrigerator. This dish is best if prepared the day before and allowed to chill overnight.


Play with Your Food

  • Garnish with parsley sprigs.
  • Garnish with paprika.
  • Use red potatoes









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