Name: Mediterranean Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 lbs baby potatoes or Yukon gold potatoes, halved; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and black pepper to taste; 1/2 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and halved; 1/2 cucumber, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup crumbled feta cheese (optional)

Jump to Recipe·Print Recipe

This Mediterranean potato salad is a refreshing and vibrant twist on the classic, featuring tender potatoes, crisp cucumbers, juicy cherry tomatoes, briny olives, and a zesty olive oil dressing. It’s light, colorful, and perfect for warm-weather meals or healthy sides.

Why You’ll Love This Recipe

No mayonnaise — uses olive oil and lemon for a lighter, fresher taste.
Full of Mediterranean flavors from olives, herbs, and fresh veggies.
Easy to prepare ahead and gets better as it sits.
Works as a side dish, picnic food, or light lunch.
Naturally dairy-free, gluten-free, and vegan-friendly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby or waxy potatoes (boiled and halved)
Cherry tomatoes (halved)
Cucumber (sliced or diced)
Kalamata or black olives (pitted and halved)
Red onion (thinly sliced)
Fresh parsley or mint (chopped)

For the dressing:

Olive oil
Fresh lemon juice
Dijon mustard (optional, for depth)
Garlic (minced)
Salt
Black pepper

Directions

Boil potatoes in salted water until fork-tender. Drain and let cool slightly. Cut into halves or quarters depending on size.
In a large bowl, combine the cooled potatoes with cherry tomatoes, cucumber, red onion, and olives.
In a separate bowl or jar, whisk together olive oil, lemon juice, garlic, salt, pepper, and Dijon mustard if using.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 15–20 minutes to absorb flavor. Sprinkle with fresh herbs just before serving.

Servings and timing

Servings: 4–6
Prep Time: 10–15 minutes
Cook Time (potatoes): 10–15 minutes
Chill/Rest Time: 15–20 minutes (optional but recommended)
Total Time: ~30–40 minutes

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended — the texture of the potatoes and vegetables will suffer.
Reheating: Best served cold or at room temperature. No reheating needed.

FAQs

Can I use other types of potatoes?

Yes. Waxy potatoes like red potatoes or Yukon Golds work best because they hold their shape well after cooking.

Can I make this salad ahead of time?

Absolutely. It tastes even better after sitting for a few hours. Just hold off on adding fresh herbs until serving.

What herbs work best here?

Fresh parsley, dill, mint, or oregano all pair beautifully with Mediterranean flavors.

Can I add feta cheese?

Yes, crumbled feta adds a creamy, salty contrast to the fresh ingredients — highly recommended if dairy is not a concern.

Is this recipe vegan?

Yes, the base recipe is vegan. Adding feta or cheese would make it vegetarian.

Can I use bottled dressing?

For the best flavor, homemade dressing is ideal. However, a good-quality Greek or lemon vinaigrette can be used in a pinch.

How do I keep the potatoes from falling apart?

Use waxy potatoes, cook just until tender, and let them cool slightly before mixing with other ingredients.

Can I add protein to make it a full meal?

Yes. Grilled chicken, chickpeas, or even tuna would turn this salad into a satisfying lunch or dinner.

What if I don’t like olives?

You can omit them or substitute with capers for a briny touch, or simply skip and rely on the lemon and herbs.

Should I peel the potatoes?

Not necessary if using baby potatoes or thin-skinned varieties. If using larger potatoes with thick skins, you may prefer to peel them after boiling.

Conclusion

This Mediterranean potato salad is a light, nutritious, and delicious alternative to heavier versions. With its bright citrusy dressing, crunchy vegetables, and tender potatoes, it brings freshness to any table — whether served at a summer picnic, family dinner, or weekday lunch. Easy to make and full of flavor, it’s a wholesome dish that stands out.

Mediterranean Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean Potato Salad is a vibrant, refreshing twist on the classic dish, made with tender potatoes, crisp vegetables, olives, and a zesty olive oil dressing. It’s perfect for warm weather meals, picnics, or as a side to grilled dishes.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Place the halved potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Simmer until potatoes are fork-tender, about 12–15 minutes. Drain and let cool slightly.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
In a large bowl, combine the warm potatoes with the dressing and toss gently to coat.
Add red onion, cherry tomatoes, cucumber, olives, and parsley. Toss again to combine.
Top with crumbled feta if using.
Serve warm, at room temperature, or chilled. Flavors improve after sitting for 30 minutes.