Mediterranean Smashed Potato Salad with Kalamata Olives and Rosemary is a rustic potato salad that combines the comfort of traditional potato salad with the bold flavors of the Mediterranean. Tender Yukon Gold potatoes are partially boiled, roasted until lightly crisp around the edges, and then tossed with a simple lemon-rosemary dressing and briny Kalamata olives. The result is a potato salad that’s lighter, crunchier, and more flavorful than the mayonnaise-based versions many of us grew up with.
Total Cost: Approximately $5.27
Cost Per Serving: Approximately $0.66–$0.88
I like this recipe because it bridges the gap between roasted potatoes and potato salad. The crispy edges soak up the lemony dressing while still maintaining their texture, making every bite a little different from the last.
Why You’ll Find This Delicious
- Crispy roasted edges add texture and flavor
- No mayonnaise required
- Perfect for picnics, potlucks, and cookouts
- Naturally vegan and gluten-free
- Bright lemon flavor balances the rich olive oil
- Kalamata olives add a classic Mediterranean touch
- Delicious served warm, room temperature, or chilled
Ingredients
Potatoes: Yukon Gold potatoes work beautifully because they hold their shape while becoming creamy inside. Their thin skins can be left on for added texture and color.
Olive Oil: Provides richness and helps the potatoes crisp in the oven while forming the base of the dressing.
Lemon Juice: Adds brightness and balances the richness of the olive oil.
Kalamata Olives: Add a salty, briny Mediterranean flavor.
Kalamata Olive Brine: A small amount of brine deepens the flavor and ties the dressing to the olives.
Fresh Rosemary: Provides an earthy, piney flavor that pairs wonderfully with potatoes and olives.
Red Onion: Adds a nice bite, crunch, and color.
Salt and Black Pepper: Enhance and balance the flavors.
Kalamata olives originate from southern Greece and are prized for their rich, fruity flavor and deep purple color. Their briny character pairs especially well with potatoes, lemon, and herbs like rosemary and oregano.
Prep
Wash the potatoes well. If they’re on the smaller side, use them whole.If they’re bigger, cut them into large-ish 2 to 3-inch chunks. Chop the olives and rosemary. Preheat the oven to 375°F (190°C).
How to Make
- Place the raw, washed potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for about 10 minutes, until the potatoes are beginning to soften but are not fully tender.
- Drain well.
- Spread the potatoes on a baking sheet and gently smash them so the skins burst and they flatten to about 1/2-inch thick.
- Lightly spray or drizzle with olive oil and season with a little salt and pepper and a bit of rosemary
- Roast at 375°F (190°C) for 15 to 20 minutes, until the potatoes begin developing golden brown, lightly crispy edges.
- Meanwhile, whisk together the olive oil, lemon juice, olive brine, rosemary, salt, and pepper in a large bowl.
- Add the warm roasted potatoes, sliced red onions, and chopped Kalamata olives.
- Toss gently until everything is evenly coated.
- Taste and adjust salt, pepper, or lemon juice as desired.
- Serve warm, room temperature, or chilled.
More Fresh Recipes for Summer
Dill Potato Salad
Easy Tomato Toast with Cheesy Mayo
Vegan Watermelon Recipe RoundUp
2-Ingredient Mango Frozen Yogurt
Panzanella Bread Salad
Watermelon Gazpacho
Serving Pairings
This salad pairs beautifully with:
- Grilled vegetables
- Marinated tofu
- Veggie burgers
- White bean salad
- Hummus and pita
- Roasted asparagus
- Mediterranean chickpea dishes
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The flavors continue to develop overnight, making this an excellent make-ahead dish.
Tips and Tricks
- Leave the skins on Yukon Gold potatoes for extra texture and nutrition.
- Fresh rosemary provides the best flavor, but dried rosemary can be used in a pinch.
- Add chopped parsley for extra freshness.
- For additional Mediterranean flavor, stir in capers or sun-dried tomatoes.
- Toss the potatoes with the dressing while still warm so they absorb more flavor.
FAQ
Can I make this ahead of time? Yes. It can be made a day ahead and stored in the refrigerator.
What potatoes work best? Yukon Gold potatoes are ideal, but red potatoes also work well.
Can I use dried rosemary? Yes. Use about 1 teaspoon dried rosemary in place of 1 tablespoon fresh.
Is this recipe gluten-free? Yes, the recipe is naturally gluten-free.
Can I serve it warm? Absolutely. It’s delicious warm, room temperature, or cold.
Mediterranean Smashed Potato Salad with Kalamata Olives and Rosemary
Ingredients
- 2 pounds Yukon Gold potatoes whole or cut into 2- to 3-inch chunks ($2.50)
- olive oil spray $0.10
- ¼ cup olive oil $0.50
- 3 tablespoons lemon juice $0.25
- 1 tablespoon Kalamata olive brine $0.05
- 1 tablespoon fresh rosemary chopped ($0.20)
- ½ cup Kalamata olives chopped ($1.50)
- 1/4 cup sliced red onion $0.10
- 1 teaspoon salt $0.02
- ½ teaspoon black pepper $0.05
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes for about 10 minutes until almost tender.
- Drain and spread on a baking sheet.
- Spray lightly with olive oil and season with a little salt and pepper.
- Roast for 15 to 20 minutes until lightly browned and crisp around the edges.
- Whisk together olive oil, lemon juice, olive brine, rosemary, salt, and pepper.
- Add warm potatoes and olives.
- Toss gently to coat.
- Adjust seasoning and serve.
Nutrition
The Wrap
This Mediterranean Smashed Potato Salad with Kalamata Olives and Rosemary offers everything I love about Mediterranean cooking: simple ingredients, bold flavors, and uncomplicated preparation. The crispy roasted potatoes bring texture while the lemon, olives, and rosemary create a bright, savory dressing that keeps you coming back for another delicious bite.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.