Zesty Mediterranean Potato Cucumber Salad with Fresh Herbs and Lemon Dressing
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 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
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.
Notes
- Best made fresh, but can be stored in the fridge for up to 2 days.
- For extra flavor, add Kalamata olives or crumbled vegan feta.
- Use English or Persian cucumbers for fewer seeds and better texture.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg