This Mediterranean potato, egg and olive salad is quick to make, nutritious and full of bright flavours. It works beautifully as a side dish for barbecues, a dish to bring to picnics or a fresh addition to a garden party. The combination of tender potatoes, hard-boiled eggs, salty olives and crisp vegetables makes it a crowd-pleaser every time.
I remember my mother making a very similar salad when I was a child; she called it an “Oriental” salad, though the ingredients feel more Mediterranean to me. Regardless of the name or origin, this recipe is easy, satisfying and popular with adults and kids alike. It’s vegetarian-friendly, and if you prefer, you can omit the eggs to make it suitable for those who don’t eat them.
Mediterranean potato, egg and olive salad
Equipment
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chopping board
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glass bowl
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pot
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knife
Ingredients
- 500 g red potatoes (organic)
- 5 eggs (organic) hard boiled
- 20 Olives (pitted) ideally Kalamata
- 2 spring onions (organic)
- 2-3 red peppers (pickled)
- 2 celery stalks (organic)
- ½ red pepper (organic)
- 1 medium red onion (organic)
- 10-15 springs parsley (organic)
- 1 teaspoon sea salt or pink Himalayan salt
- 100 ml Greek yogurt
- 2 tablespoon cider vinegar
- 1 tablespoon mayonnaise
- 2 tablespoon balsamic vinegar
- ¼ teaspoon pepper freshly ground
- 1-2 red chilli (optional)
Instructions
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Wash the potatoes and boil them with the skins on. Add 1 teaspoon of salt to the water. Avoid overcooking—follow package instructions or test with a fork so they stay tender but not mushy.
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Hard-boil the eggs (about 10–12 minutes depending on size). When done, drain the hot water and transfer the eggs to ice-cold water to cool, then peel.
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Pit the olives if needed and halve them.
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Use a large bowl and add ingredients as you chop them.
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Chop the pickled red peppers into bite-sized pieces.
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Chop the celery, fresh red pepper, spring onions, red onion and parsley.
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When the potatoes and eggs are cool, chop them into chunks and add to the bowl.
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Gently toss the chopped ingredients so they are evenly combined.
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In a small bowl, whisk together the Greek yogurt, mayonnaise, sea salt, freshly ground pepper, cider vinegar, balsamic vinegar and optional chopped red chilli until smooth. Pour the dressing over the salad and mix until everything is coated.
Notes
This salad can be served warm or chilled. It keeps well in the fridge for a day or two, making it a convenient dish to prepare ahead for gatherings.