Best 5 Mediterranean Red Potato Salad Recipes

MEDITERRANEAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

MEDITERRANEAN POTATO SALAD

Steps:

• Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

ZESTY MEDITERRANEAN POTATO SALAD

Steps:

• 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., 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.

MEDITERRANEAN POTATO SALAD

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD

Steps:

• Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
• In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
• Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
• TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.