Until last summer, when I made the Southwestern Potato Salad, my eyes were opened to a new world of potato salads. Previously I’d only had mayo-based versions and I just wasn’t a fan. Now that I know there are tons of potato salads that don’t require mayonnaise, I am all bringing back the picnic classic. With mint, feta, and kalamata olives, this potato salad has a Mediterranean twist, but would fare well with most any entree. It’s intended to be served warm, but I didn’t bother reheating the leftovers and liked the salad just as much that way. Don’t skimp on the fresh mint–it really makes the salad pop!
Any other (non-mayo!) potato salad recipes out there for me to try this summer? Links welcome!
Print
Red Potatoes with Olive, Feta, and Mint
- Total Time: 17 minutes
- Yield: 6 servings 1x
Description
This Mediterranean-inspired potato salad combines red potatoes with fresh mint, feta, and Kalamata olives for a refreshing, non-mayo side dish.
Ingredients
- 1 3/4 lb (800 g) small red-skinned potatoes, cut into quarters
- 1 bunch fresh mint, chopped
- 8 oz. (225 g) feta cheese, crumbled
- 3/4 cup (180 ml) Kalamata olives, pitted and chopped
- 1/4 cup (60 ml) extra-virgin olive oil
- Salt, to taste
Instructions
- Place potatoes and 3 tbsp of the chopped mint in a large pot of salted water. Bring the water to a boil, then reduce heat and simmer for about 12 minutes, or until the potatoes are tender.
- Drain the potatoes and transfer them to a large bowl.
- Add the crumbled feta cheese, chopped Kalamata olives, and the remaining mint to the bowl with the potatoes.
- Drizzle with extra-virgin olive oil and toss gently to combine.
- Season with salt to taste and serve warm. The salad can also be enjoyed at room temperature.
Notes
- This salad is best served warm but is also delicious at room temperature.
- Don’t skimp on the fresh mint, as it adds a vibrant flavor.
- Leftovers can be stored in the refrigerator and enjoyed cold.
- The recipe is adapted from Bon Appetit Magazine.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2
- Sodium: 450
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Mint and Feta Roasted Eggplant
- Mango, Mint, and Pea Salad
- Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
- Provolone Potatoes au Gratin
Frequently Asked Questions
Why is some of the mint cooked with the potatoes instead of just tossed in at the end?
The recipe calls for placing 3 tbsp of the chopped mint directly into the pot of salted water with the potatoes from the start, simmering for 12 minutes. This infuses a mild mint flavor into the potatoes themselves, while the remaining fresh mint is tossed in at the end for brightness and texture. 
Can this potato salad be served cold, or does it need to be warm?
The recipe is intended to be served warm, but the author says she didn’t bother reheating leftovers and liked the salad just as much at room temperature. The notes confirm it works cold too, so refrigerate leftovers and enjoy them however you prefer.
