Mediterranean Potato Salad with Herbs and Tomatoes

This Mediterranean potato salad with fresh herbs and tomatoes is refreshing and hearty. It pairs tender baby potatoes with fresh cherry tomatoes and finished with plenty of fresh herbs and a bit of extra virgin olive oil.

I love this salad because it combines the best of both worlds: starchy potatoes to give a bit of heartiness and juicy tomatoes to give freshness and lightness. In essence you are getting two salads in one, and the herbs take it to the next level. Like the classic Greek potato salad this salad contain no mayo and no eggs, so it is light and suitable for vegans. It is a great source of vitamin C, potassium, calcium, antioxidants, and fiber. It is perfect for barbecues, a side dish to fish, meat or chicken or just as a lighter lunch. And the best part is, that it is so easy to make; all you need are potatoes, tomatoes, and olive oil!

How to Make Mediterranean Potato Salad

• First gather the ingredients. I used baby potatoes and left the skin on for the extra fiber, then you want to get tomatoes, you can either use cherry tomatoes which are sliced in half or a large tomato. I find cherry tomatoes work better, as they keep their juices and their shape. Finally, you want to find the herbs you will use. I used 4 different herbs: parsley, basil, mint and oregano-all fresh. If you do not have fresh you can mix in some dry.
• Boil the potatoes until they are tender, and you can pierce your fork into them (do not overcook). This takes about 15-18 minutes. Drain and set aside.
• Prepare and wash and dry the herbs. Cut off any large stems and finely chop. Mix them all together in a bowl and set aside.
• Wash the cherry tomatoes and slice the larger ones in half.
• Assemble the salad. In a large bowl add the potatoes and tomatoes and toss gently. Add the olive oil and toss again. Sprinkle over the herbs and toss. Season with salt and pepper. Serve

Best Tips to Make this Mediterranean Potato Salad

1. Choose the most flavorful tomatoes. If the cherry tomatoes aren’t so great a large tomato will work fine, just make sure it is not overripe as it will fall apart.
2. Do not peel the potatoes, the skin gives you a lot of the fiber and nutrients.
3. Don’t be afraid of adding too many herbs, it provides flavor and complexity to a simple dish.

Make Ahead and Storage

You can boil the potatoes a day ahead and store them in the refrigerator. Once you make the salad, you can store in the refrigerator for up to three days.

What do you serve Mediterranean Potato Salad with?

This salad pairs well with any type of protein dish such as chicken, seafood, pork and beef. It acts as a starch and a salad. Some dishes to pair it with include:

• Quick and Easy Authentic Chicken Souvlaki in the Oven
• Sautéed Lemon and Garlic Chicken
• Greek Burgers – Biftekia
• Juicy Roasted Greek Meatballs – Keftedakia
• Mediterranean Baked Sole with Greek Ladolemono Dressing
• Mediterranean Garlic and Herb Crusted Roasted Sardines

You may also like these recipes

• Greek Potato Salad – The Ultimate Potato Salad
• Mediterranean Stuffed Baked Potatoes with Marinated Feta and Kalamata Olives
• Roasted Vegetable and Chickpea Couscous
• Summer Spanish Salad – Pipirrana

Jump to Recipe

Mediterranean Potato Salad with Fresh Herbs and Tomatoes

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

This Mediterranean potato salad is refreshing and hearty. Itpairs tender baby potatoes with fresh cherry tomatoes and finished with plentyof fresh herbs and a bit of extra virgin olive oil.

Course: barbecue, Side Dish

Cuisine: Italian, Mediterranean

Keyword: Potato Salad

Servings: 4

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Author: Elena Paravantes, MS, RD

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Ingredients

• 1 pound baby potatoes washed
• 1 pound cherry tomatoes
• ¼ cup chopped fresh parsley
• 3 tbsp chopped basil
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh oregano
• 1 tbsp dry oregano
• 2-3 tbsp Extra virgin olive oil
• Coarse sea salt and freshly ground pepper to taste

Instructions

• Boil the potatoes until they are tender, and you can pierce your fork into them (do not overcook). This takes about 15-18 minutes. Drain and set aside.
• While the potatoes are boiling, prepare and wash and dry the herbs. Cut off any large stems and finely chop. Mix them all together in a bowl and set aside.
• Wash the cherry tomatoes and slice the larger ones in half.
• Assemble the salad. In a large bowl add the potatoes and tomatoes and toss gently. Add the olive oil and toss again. Sprinkle over the herbs and toss. Season with salt and pepper. Serve

Notes

Make Ahead

You can boil the potatoes a day ahead and store them in the refrigerator.

Storage

Once you make the salad, you can store in the refrigerator for up to three days.