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Zesty Mediterranean Potato Salad

Total Time

Prep: 25 min. Cook:15 min. + chilling


8 servings

I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh—perfect for a picnic or barbecue. —Terri Crandall, Gardnerville, Nevada
Zesty Mediterranean Potato Salad Recipe photo by Taste of Home


  • 4 large Yukon Gold potatoes, peeled and cubed
  • 1-1/2 teaspoons salt, divided
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 medium sweet red pepper, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/3 cup Greek olives, pitted and chopped
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup crumbled feta cheese
  • 1/4 cup loosely packed basil leaves, torn


  1. Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl.
  2. In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Nutrition Facts

3/4 cup: 341 calories, 18g fat (3g saturated fat), 8mg cholesterol, 685mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 6g protein.

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