Mediterranean Potato Salad Recipe -
Mediterranean Potato Salad Recipe

Mediterranean Potato Salad

Recipe by  

"Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  2. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

This was sooooo good, and a bright change in flavors from the old mayonnaise-based potato salads. I did add 1 tsp. of sugar to the vinaigrette to cut down on the sourness, and garnished the finished product with a sprinkling of feta cheese. This would also be delicious with chopped black olives. YUM!!! Everyone I've served it to loves it!

Most Helpful Critical Review
Aug 13, 2006

Didn't care for this at all. Tried it both warm and cold. Won't try again.

Aug 04, 2006

absolutely excellent! nice change of pace from the mayo-based salad. Made changes based on necessity and preference. halved the recipe but kept garlic amount the same. Used red balsamic, dried basil, red onion, fresh chopped parsley, and roma tomatoes squeezed out and seeded. added a bit of lemon zest and 1/2 tbsp. lemon juice to the dressing and this brought on an incredible level of flavor without being overwhelming. Only had honey dijon mustard. The colors are beautiful. Followed the recipe proportions exactly even weighing potatoes, and using measuring cup. I've never had a recipe where the dressing amount was so well-proportioned to the dry ingredients. Just the perfect amount. Excellent flavor and such an eye-appealing dish. **this would be a perfect potato salad to take on a mayo to worry about heating up in the sun.

Nov 20, 2009

OMG so good! This will be my go-to potato salad from now on. So much healthier than mayo based potato salads! This was absolutely delicious. I didn't have tomatoes so those were omitted. I also used regular balsamic vinegar instead of white balsamic vinegar. I really can't say enough about this salad! One tip: I always overcook my potatoes when I boil them, so I cubed them and roasted them in some olive oil at 450 degrees for about 20 minutes and they were perfect. Because I used olive oil to roast, I cut the oil in the dressing by a tablespoon. I will probably use even less next time. There will definitely be many next times!!!

Sep 07, 2005

I tried this for my husband yesterday and we both loved it. Couldn't stay away from it. He grows fresh basil, so that is what I used. Excellent! I will be making this again often!

Apr 24, 2011

I was looking for a copycat recipe for a local restaurant's potato salad, and this came pretty close. Since the potato salad I was trying to replicate only had red potatoes and green onions, I just used that with the dressing. Fantastic! I can't wait to try it "as-is" because even my husband, a non-potato-salad fan, loved it. Feta cheese would probably put it over the top for me (in a very good way!) I'll be using this again. Light and easy - two words I love to associate with any recipe in my house.

Jun 13, 2006

This is wonderful! My kids thought it was too strong but my husband and I loved it. Lots of flavors. Would make a great potluck recipe. I used a mixed bag of potatoes from Trader Joes that had a combo of purple, red and white potatoes. It looked lovely with all the colors of the tomatoes, potatoes and herbs.

Dec 29, 2005

What a hit! I don't care for mayo in potato salad, so this recipe was perfect. I didn't have fresh basil so I used dried and added fresh cilantro for a green effect. Thank you for sharing, a definite keeper.


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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