Whether with or without mayo, with sausages or Bavarian style – potato salad is probably the classic among salads. But what is a Mediterranean potato salad? What variants are there and which types of potatoes are suitable?
A creamy potato salad always tastes good and should not be missing from any barbecue buffet. There are now countless variations and almost everyone likes Grandma's potato salad based on the family recipe. But why not try something new and add some variety to the table? Whether with feta, dried tomatoes, pesto or from the Thermomix – a Mediterranean potato salad is perfect for the summer!
Mediterranean potato salad with sheep's cheese
Fast andfilling dishes, which are not heavy on the stomach, are in high season in summer. Our Mediterranean potato salad with sheep's cheese and an aromatic herb dressing will definitely be a hit at the next barbecue evening, we promise!
Ingredients
- 600 grams of waxy potatoes
- 20 grams of black olives, pitted
- 30 grams of capers
- 1 medium red onion
- 120 grams of feta cheese
- Roasted pine nuts or other nuts of your choice (optional)
Herb dressing
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon each chopped mint, dill and basil
- 2 cloves of garlic, finely chopped
- 20 ml freshly squeezed lemon juice
- 40 ml olive oil
- Salt and pepper
preparation
- Wash the potatoes thoroughly and cut them into large pieces.
- Bring water to a boil in a large pot over medium heat and cook potatoes in it for about 10 minutes. It is important that the potatoes are soft but not mushy.
- Allow the potatoes to cool completely and peel.
- Cut red onion into thin slices.
- Mix olives, capers, potatoes and onions in a large salad bowl.
- Crumble the feta and put it in a bowl and sprinkle with toasted pine nuts if desired.
- To make the dressing, whisk all the ingredients together in a small bowl and add to the bowl.
- Mix carefully and let sit in the fridge for at least 1 hour.
- And voilà – your Mediterranean potato salad with sheep’s cheese is ready!
Potato salad with dried tomatoes and rocket
Packed with flavor and ready in under 20 minutes, this Mediterranean potato salad with sun-dried tomatoes and arugula is ideal for a light and healthy weeknight lunch.
Ingredients for 4-5 servings
- 1 kg waxy potatoes
- 60 grams of dried tomatoes, marinated in oil and drained
- 200 grams of cherry tomatoes
- 30 grams of Kalamata olives, pitted
- 1 red onion
- 2 cloves of garlic
- 50 grams of arugula
- 20 ml olive oil
- 200 ml vegetable broth
- 15 grams of Dijon mustard
- 20 ml light balsamic vinegar
- Salt and pepper
preparation
- Wash the potatoes and cover them with water in a large pot.
- Let it cook for about 20 minutes and drain well.
- Peel the potatoes while they are still hot and let them cool completely.
- Thinly slice the red onion and halve the cherry tomatoes.
- Cut the dried tomatoes and olives into small pieces.
- Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the garlic cloves in it for 1-2 minutes.
- Deglaze with vegetable broth and bring to the boil briefly.
- Add the mustard, remaining olive oil and balsamic vinegar and season with salt and pepper.
- Cut the potatoes into slices and mix with the cherry tomatoes, onions, olives and sun-dried tomatoes in a large salad bowl.
- Drizzle with the dressing and mix well.
- Let it rest in the fridge for at least 20 minutes and fold in the rocket just before serving.
Mediterranean potato salad with pesto
What makes Mediterranean potato salad even more delicious? A homemade rocket pesto, of course!
Ingredients
- 600 grams of waxy potatoes
- 150 grams cherry tomatoes, halved
- 1 red onion, thinly sliced
- 100 grams of roasted peppers from the jar, cut into slices
Rocket-Pesto
- 30 grams each of fresh basil and rocket
- 40 grams of pine nuts
- 20 grams of Parmesan, grated
- 2 cloves of garlic
- 50 ml olive oil
- Salt and pepper
preparation
- Preheat the oven to 180 degrees and line a large baking tray with baking paper.
- Wash the potatoes and cut them into bite-sized pieces.
- Drizzle the potatoes with a little olive oil and season with salt and pepper.
- Bake for 20 minutes, stirring once and baking for another 30 minutes until golden brown. Alternatively, you could cook the potatoes in boiling water.
- In the meantime, make your own rocket pesto. To do this, put all the ingredients except the olive oil in the blender and puree until fine. Add olive oil little by little until you reach the desired consistency.
- Mix the potatoes, red onion, cherry tomatoes and peppers in a salad bowl, add the rocket pesto and mix well.
- And your Mediterranean potato salad with pesto is ready.
Prepare Mediterranean potato salad in the Thermomix
Like many other dishes, a Mediterranean potato salad can also be prepared in the Thermomix.
Ingredients
- 750 grams of small potatoes (e.g. triplets)
- 500 ml water
- 4 cloves of garlic
- 1/2 bunch each of fresh parsley and mint
- 30 ml freshly squeezed lemon juice
- 50 ml olive oil
- Salt and pepper
preparation
- Add fresh mint, parsley, lemon juice, olive oil and salt and pepper to mixing bowl and puree for 10 seconds/speed setting 5.
- Pour dressing into a bowl.
- Add water with a little salt to the mixing bowl.
- Wash the potatoes well, put them in the oven, hang them up and cook for 22 minutes/Varoma/level 1.
- Mix the still warm potatoes well with the marinade in a bowl.
- If you like, you can add beans or red onions to the potato salad.
Which types of potatoes for potato salad?
To ensure that your Mediterranean potato salad tastes good, choosing the right type of potato is very important. Because waxy potatoes retain their firmness and do not fall apart when cooked, they are best suited for this purpose. The best potato varieties for potato salad include Sieglinde, Ditta, Nicola and Selma. It is also important to note that you do not cook the potatoes too soft.
