Mediterranean Potato Salad


This version of potato salad is healthy and less fattening than traditional potato salad. The potatoes are roasted and then seasoned with an herb dressing that awakens your taste buds, while the citrus in the dressing helps lighten the starches from the potatoes. This salad is equally great for a cold winter evening or a hot summer afternoon.

Nutritional info
per serving

Calories 494
Fat 31g
Saturated fat 4g
Carbohydrates 49g
Sodium 1,163mg
Fiber 7g
Protein 6g

Mediterranean Potato Salad

8 cups
Prep time: Cook time: Total time:


  • 2 lb. small red-skinned potatoes, washed and quartered
  • [1/2] cup extra-virgin olive oil
  • 1 tsp. salt
  • 1 cup kalamata olives, pitted
  • [1/4] cup capers, drained
  • 2 TB. fresh thyme, chopped
  • 2 whole green onions, chopped
  • [1/2] cup fresh flat-leaf parsley, chopped
  • 1 TB. lemon zest
  • 1 TB. ground coriander seeds
  • 3 TB. red wine vinegar
  • 3 TB. fresh lemon juice
  • [1/2] tsp. fresh ground black pepper


Preheat the oven to 450ºF.

Place red-skinned potatoes on a baking sheet, drizzle with [1/4] cup extra-virgin olive oil and [1/2] teaspoon salt, and toss to coat evenly.

Bake potatoes for 25 minutes. Remove from the oven, and let cool on the baking sheet for 20 minutes.

In a large bowl, add potatoes, kalamata olives, capers, thyme, green onions, and flat-leaf parsley.

In a small bowl, whisk together lemon zest, ground coriander seeds, red wine vinegar, lemon juice, remaining [1/4] cup extra-virgin olive oil, remaining [1/2] teaspoon salt, and black pepper.

Pour dressing over potatoes, and toss to coat.

Serve immediately, or cover and refrigerate to enjoy for up to 3 days.

Healthy Hint
Leave the skin on your potatoes. Half the fiber found in potatoes is in the skin. Just be sure to wash your skin-on potatoes well before baking. I like to use a soft sponge with vegetable soap to help remove any excess dirt.

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