How to Make Mediterranean-Inspired Breakfast Potato Salad
Think potato salad is just for summer cookouts? Think again. With the right ingredients, Breakfast Potato Salad can be a surprisingly satisfying, nutrient-rich way to start your day. In fact, potatoes are one of the most filling and affordable vegetables you can eat for breakfast, and when prepared Mediterranean-style with balsamic vinegar and herbs, they offer a savory, tangy kick that hits all the right notes.
According to the USDA, potatoes are the most consumed vegetable in the U.S.—and for good reason. They're versatile, rich in nutrients, and make the perfect base for hearty breakfast dishes. This breakfast potato salad is bold, simple, and made better with reliable tools from Zulay Kitchen.
How to Make Breakfast Potato Salad
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Level: Moderate
Ingredients
For the Salad
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- 1½ cups water
- 2 pounds baby red potatoes, peeled and quartered
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 small onion, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
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Instructions
Step 1: Set Up the Steamer
Pour 1½ cups of water into the Instant Pot. Insert the steamer basket and add the peeled, quartered baby red potatoes.
Step 2: Steam the Potatoes
Seal the Instant Pot with the lid in the non-venting position. Cook the potatoes on High Pressure for 12 minutes until tender.
Step 3: Release Pressure
Let the pressure release naturally for 10 minutes, then switch to the quick-release function. Carefully remove the lid.
Step 4: Mix the Salad
Transfer potatoes into a large mixing bowl. Add balsamic vinegar, olive oil from the olive oil dispenser, chopped onion, parsley, thyme, salt, and pepper.
Step 5: Toss and Serve
Gently toss to combine using a silicone spatula. Divide into four bowls and serve warm or at room temperature. Refrigerate leftovers for up to three days.
Health Benefits of Breakfast Potato Salad
Potatoes get a bad reputation, but they're packed with fiber, potassium, and vitamin C. When you skip the mayo and load up on fresh herbs and heart-healthy olive oil, potato salad becomes a nourishing breakfast option. Here's what makes this dish a smart choice:
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- Potatoes provide slow-digesting carbohydrates that keep you full.
- Olive oil delivers healthy monounsaturated fats that support heart health.
- Onions and herbs contain antioxidants and add bold flavor without extra calories.
- Balsamic vinegar aids digestion and offers subtle sweetness.
All together, this recipe offers a satisfying, plant-forward way to fuel your day.
Make Your Own Breakfast Potato Salad Today!
Let’s be honest—most of us are stuck in a breakfast rut. Eggs. Toast. Maybe some yogurt. This Breakfast Potato Salad is your invitation to shake things up.
It’s quick enough for weekdays and special enough for a weekend brunch. It’s savory, tangy, herbaceous, and totallysatisfying. You don’t need fancy ingredients or complicated techniques—just real food, a steamer basket, and a solid mixing bowl.
And the best part? This recipe is flexible. Add a poached egg on top. Crumble in some feta. Toss in leftover greens. Once you try it, you’ll start seeing breakfast potatoes in a whole new way.
Other Kitchen Tools You Need
Great recipes are easier with the right tools. Here are a few more from Zulay Kitchen to streamline prep and upgrade your kitchen setup:
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- Digital Meat & Food Thermometer – Check internal temps when pairing this dish with eggs or protein.
- Cutting Board Set – Chop herbs and onions without mess or slippage.
- Citrus Juicer Press – Add a squeeze of lemon to freshen up the dish.
Shop now at Zulay Kitchen and level up your breakfast game. Do you like this recipe? This recipe is featured in PeapilPublishing cookbook. Get your copy and claim your FREE cookbook while supplies last!
Frequently Asked Questions About This Recipe
Can I use Yukon Gold or russet potatoes instead?
Yes, but baby red potatoes are preferred for their creamy texture and faster cooking time. Yukon Golds are a close second, offering a buttery flavor that also works well in salads. Russets tend to be drier and may fall apart more easily when tossed. If using other varieties, adjust your cooking time and always check for tenderness with a fork.
Is this dish served hot or cold?
You can serve it either way. It's delicious warm, straight from the steamer, especially on a chilly morning. But it also holds up well at room temperature or chilled, making it great for meal prep or breakfast on-the-go.
Can I add eggs or protein to this dish?
Absolutely. This breakfast potato salad is a fantastic base for additions. Try topping it with a poached or soft-boiled egg for extra protein and richness. You can also mix in shredded chicken, turkey bacon, or crumbled tofu for a vegetarian option.
What’s a good substitute for balsamic vinegar?
If you don’t have balsamic on hand, red wine vinegar or apple cider vinegar work well. Just note that they’re a bit more acidic and less sweet, so you might want to add a pinch of sugar or honey to balance the flavor. You can also try lemon juice for a citrusy version of the dressing.
How do I keep the potatoes from getting mushy?
Avoid overcooking. Stick to the 12-minute mark in the Instant Pot and allow a 10-minute natural release before doing a quick release.
Is this recipe meal-prep friendly?
Yes, it’s perfect for meal prep. Make a big batch and store it in an airtight container for up to 3 days. It reheats well and also tastes great cold. You can even portion it into individual containers for quick weekday breakfasts or lunch sides.
Can I make this recipe without an Instant Pot?
Definitely. While the Instant Pot makes things faster, you can steam the potatoes in a traditional steamer basket over boiling water. It will take about 15–20 minutes, depending on the size of your potato chunks. Just test them with a fork to make sure they’re tender before proceeding with the recipe.
