Name: Zesty Mediterranean Potato Cucumber Salad with Fresh Herbs and Lemon Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 1/2 lbs baby potatoes, halved; 1 large cucumber, thinly sliced; 1/4 red onion, thinly sliced; 1/4 cup chopped fresh parsley; 2 tbsp chopped fresh dill; 1 tbsp chopped fresh mint (optional); Salt and pepper to taste; For the Lemon Dressing:; 1/4 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic, minced; 1 tsp Dijon mustard; 1/2 tsp dried oregano; Salt and pepper to taste

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This refreshing Mediterranean-inspired potato cucumber salad combines tender boiled potatoes, crisp cucumbers, juicy tomatoes, and vibrant herbs. Tossed in a zesty lemon-olive oil dressing and seasoned with aromatic spices like sumac and black pepper, this dish is a bright, flavor-packed side perfect for summer meals, picnics, or light lunches.

Why You’ll Love This Recipe

Combines creamy potatoes with crisp, fresh vegetables for a satisfying contrast in texture
The lemon dressing is light yet full of flavor, with tangy and herbaceous notes
Completely dairy-free and vegan, making it suitable for a variety of diets
Comes together easily with minimal ingredients and simple preparation
Can be made ahead, and the flavors improve as it sits

Ingredients

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

Baby potatoes or small waxy potatoes
Fresh cucumber, thinly sliced or diced
Cherry tomatoes or vine tomatoes, chopped
Red onion, finely sliced
Fresh parsley and mint, chopped
Olive oil
Fresh lemon juice
Garlic, minced
Ground sumac (optional, for a tangy finish)
Salt and black pepper
Optional: crumbled feta cheese or olives for extra richness

Directions

Wash and boil the baby potatoes in salted water until fork-tender, about 15–18 minutes. Drain and let cool slightly.
Once cooled, cut the potatoes into halves or quarters, depending on size.
In a large mixing bowl, combine the potatoes, cucumber, chopped tomatoes, and red onion.
In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and sumac (if using).
Pour the dressing over the salad and toss gently to combine.
Add the chopped parsley and mint, folding them in at the end to keep their freshness intact.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.

Servings and timing

Serves: 4–6
Total time: 30 minutes (15–18 minutes cooking, 10–12 minutes prep)

Variations

Add chickpeas or white beans for a heartier version with added protein
Toss in black or Kalamata olives for briny flavor
Sprinkle crumbled feta cheese on top for a richer, tangier profile
Swap sumac for a touch of za’atar or smoked paprika
Use grilled or roasted potatoes for a slightly smoky variation
Include arugula or baby spinach for a leafy addition

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
This salad is best enjoyed cold or at room temperature; no reheating required
If the salad seems dry after refrigeration, refresh it with a small drizzle of olive oil and lemon juice before serving
Avoid freezing, as the cucumbers and herbs will lose their texture and color

FAQs

Can I make this salad ahead of time?

Yes, it actually benefits from sitting for at least 15–30 minutes to absorb the dressing. You can make it up to a day in advance.

What type of potatoes are best?

Waxy varieties like baby red, Yukon Gold, or fingerling potatoes hold their shape well and have a creamy texture.

Is this salad vegan?

Yes, as written, it is vegan. If you add feta or other dairy toppings, it becomes vegetarian.

Can I peel the potatoes?

You can, but it’s not necessary. The skin of baby potatoes adds texture and nutrients.

What if I don’t have sumac?

You can skip it or substitute a splash of red wine vinegar or a pinch of lemon zest to mimic the tang.

How long can it sit out at a picnic?

It can safely sit out for about 1–2 hours, especially if kept in the shade or a cooler. Refrigerate any leftovers promptly.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for this salad, but in a pinch, you can use a smaller amount of dried parsley or mint.

Does this pair well with grilled meat?

Absolutely. This salad pairs wonderfully with grilled chicken, lamb, fish, or tofu.

Can I add a grain like couscous or quinoa?

Yes, you can bulk it up with cooked quinoa or couscous to turn it into a grain salad.

Is this gluten-free?

Yes, the salad is naturally gluten-free.

Conclusion

Zesty Mediterranean Potato Cucumber Salad is a light, refreshing, and flavorful dish that brings together simple ingredients in a vibrant way. Its crisp textures, bright herbs, and zippy lemon dressing make it the perfect accompaniment to grilled dishes or a satisfying stand-alone lunch. Easy to prepare, beautiful to serve, and loved by all, it’s a versatile salad you’ll come back to again and again.

Zesty Mediterranean Potato Cucumber Salad with Fresh Herbs and Lemon Dressing

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A refreshing and vibrant Mediterranean-style salad made with tender potatoes, crisp cucumbers, fresh herbs, and a zesty lemon dressing. Perfect as a light lunch or a flavorful side dish.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiled
Cuisine: Mediterranean
Diet: Vegan

Instructions

Place the halved baby potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain and let cool slightly.
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, salt, and pepper to make the dressing.
In a large bowl, combine the cooled potatoes, cucumber slices, red onion, parsley, dill, and mint.
Pour the dressing over the salad and gently toss to combine, making sure everything is evenly coated.
Season with additional salt and pepper to taste. Let sit for 10–15 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature as a side dish or light main course.