This Mediterranean Potato Salad is a refreshing salad filled with tender potatoes, fresh herbs, onions and a simple citrusy dressing- perfect for the summer
If you are eager for a new take on potato salad, this amazing Mediterranean Potato Salad really does have it all. Colorful, classic Mediterranean flavors, lots of texture, with tender yellow potatoes. It’s a lightened potato salad that’s perfect to enjoy in warmer summer months.
The classic potato salad gets a make over with bright and bold Mediterranean flavors. Made without mayo, it comes together quickly and easily and is a great summer side dish.
How to make Mediterranean potato salad
Start by washing and drying the potatoes, whisking together the dressing and chopping the onions and herbs you’re using. I like using two kinds of onions for a variety of flavor along with two kinds of herbs. Here I use cilantro and parsley, but you can also use dill and mint. Don’t forgot to throw something salty in there like olives or capers!
Cook the potatoes in boiling water until they are fork tender. Drain and set to the side to cool before cutting them into chunks and placing in a bowl.
Once the potatoes are cool, cut them into bite sizes pieces and place them in a large salad bowl for serving. You want to pour the dressing over the potatoes first to make sure the potato salad absorbs the dijon vinaigrette. And then add in all the chopped ingredients and toss again.
Tips to make this Mediterranean potato salad
- Don’t overcook the potatoes. If you overcook them they will fall apart when you add them to the salad. They should be firm but fork tender and only require about 15 minutes.
- Add the potatoes to cold water before boiling them. If you add them straight to boiling water the outside will be overcooked and the insides will be undercooked. This is also a good tip to prevent them from oxidizing quickly as you’re peeling them
- Dress the potatoes when they are still warm. They will absorb the vinaigrette and become more flavorful that way. It’s a toss them first with the dressing and then add the remaining ingredients.
- Check out my top tips to quickly and easily chop the cilantro for this recipe.
Frequently asked questions
Because this potato salad contains no mayo, it will keep well for around 3 days covered in the fridge. If you make it ahead of time and it seems a little dry, just drizzle a little olive oil over the top.
I like to use yellow or russet potatoes for potato salad, they keep their shape well after boiling and are nice and tender on the inside. Waxy varieties like red and fingerling will also work well.
This Mediterranean potato salad can be served warm or chilled, and it makes for a great side for so many dishes. I love to take it to picnics and potlucks and it’s so perfect to serve as a side if you are grilling. Try it with:
Grilled Lemon Chicken
Salsa Black Bean Burger
Beef Shawarma Wrap
More salad recipes
- Strawberry Arugula Salad
- Cauliflower Potato Salad
- Orange Beet Salad
- Mediterranean Chopped Salad
- Walnut Quinoa Salad
- Watermelon Cucumber Salad
- Mediterranean Hummus Bowl
Packed with nutrients, color and flavor, make this your go-to potato salad this summer. So quick and easy to make and it makes a great change from the classic creamy potato salads that are loaded with mayo.
If you’ve tried this healthy-ish feel good Mediterranean Potato Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Mediterranean Potato Salad
- 2 pounds small yellow or russet potatoes
- 1 tablespoon salt
- ¼ cup chopped red onions
- ¼ cup chopped kalamata olives
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 2-3 green onions thinly sliced
- ⅓ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.