Mediterranean Potato Salad with Shrimp and Feta

Brighten up your table with this Mediterranean Potato Salad with Shrimp and Feta, a vibrant and satisfying dish that's perfect for any occasion. Featuring tender baby potatoes, succulent shrimp, and the tangy creaminess of crumbled feta, this salad is a delightful medley of textures and flavors. Tossed with a zesty homemade dressing of olive oil, fresh lemon, garlic, and oregano, and complemented by crisp cucumber, juicy cherry tomatoes, red onion, and briny kalamata olives, this dish is a Mediterranean flavor explosion in every bite. Ready in just 40 minutes and served cold or at room temperature, it’s a fresh, protein-packed crowd-pleaser ideal for picnics, potlucks, or light dinners. Healthy, flavorful, and irresistibly delicious, this Mediterranean potato salad will quickly become a staple in your recipe rotation!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1.5 pounds baby potatoes
• 1 pound shrimp (peeled and deveined)
• 5 tablespoons olive oil
• 1 whole lemon (zested and juiced)
• 0.5 medium red onion (thinly sliced)
• 1.5 cups cherry tomatoes (halved)
• 1 medium cucumber (diced)
• 0.75 cup feta cheese (crumbled)
• 0.5 cup kalamata olives (sliced)
• 0.25 cup fresh parsley (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the baby potatoes and cook them for 12-15 minutes, or until fork-tender. Drain and let cool slightly.

Step 2

While the potatoes are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from the skillet and let cool.

Step 3

Cut the cooked potatoes into bite-sized pieces and place them in a large mixing bowl.

Step 4

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon zest, lemon juice, red wine vinegar, garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

Step 5

Add the cooked shrimp, red onion, cherry tomatoes, cucumber, feta cheese, kalamata olives, and parsley to the bowl with the potatoes.

Step 6

Drizzle the dressing over the potato mixture and gently toss to combine, ensuring everything is evenly coated.

Step 7

Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Step 8

Serve immediately, or refrigerate for up to 2 hours to let the flavors meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(2123.4g)

Amount per serving	% Daily Value*
Calories	2439.4

Total Fat 137.6g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1046.1mg	0%
Sodium 5062.3mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 21.9g	0%
Total Sugars 21.9g
Protein 158.3g	0%

Vitamin D 811.1IU	0%
Calcium 1485.6mg	0%
Iron 16.7mg	0%
Potassium 5812.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 24.9%

Carbs: 26.5%