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Grab a bite out of this Mediterranean potato, egg and olive salad, a yummy treat suitable for garden parties, picnics.

Mediterranean potato, egg and olive salad

Grab a bite out of this Mediterranean potato, egg and olive salad, a yummy treat suitable for garden parties or picnics.
Course Brunch, Dinner, Lunch, Salad, Side Dish
Cuisine Eastern Europe, European Cuisine, Mediterranean
Keyword Best potato and boiled egg salad recipe, mediterranean diet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 244kcal


  • chopping board
  • glass bowl
  • pot
  • knife


  • 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)
  • 1/2 red pepper (organic)
  • 1 medium red onion (organic)
  • 10-15 springs parsley (organic)
  • 1 tsp sea salt or pink Himalayan salt
  • 100 ml Greek yogurt
  • 2 tbsp cider vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp balsamic vinegar
  • 1/4 tsp pepper freshly ground
  • 1-2 red chilli (optional)


  • Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
  • Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
  • Take pips out of the olives and cut those in halves.
  • Take out a larger bowl and start putting in everything as you chop.
  • Take out the pickled peppers and chop them into preferred size chunks.
  • Chop the celery, the red pepper, spring and the red onion as well as the parsley.
  • Chop the boiled and cooled potatoes and the cooled hard boiled eggs.
  • Stir in slightly all the chopped ingredients till they are nicely mixed.
  • In a small bowl, mix the yoghurt, mayonnaise, salt, pepper, (some red chilli if you fancy), the vinegars. Mix well until homogenized. Add to the dry ingredients and mix again.


Mediterranean salad on a transparent plate
Serve warm or cold. ??


Calories: 244kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 517mg | Sodium: 723mg | Potassium: 703mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2210IU | Vitamin C: 85mg | Calcium: 80mg | Iron: 3mg