Mediterranean Potato Salad
Updated Aug 07, 2026
Mediterranean potato salad made with Yukon Gold potatoes, olives, fresh herbs, lemon, and olive oil dressing. It’s served cold and easy to make ahead.
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Potato salad in my family never meant a heavy mayo dressing. I grew up eating potatoes with lots of lemon, olive oil, parsley, and mint, so this Mediterranean potato salad feels much closer to what I naturally want on my plate. I add Kalamata olives and red onion too, then use a little Dijon mustard in the dressing, which is not traditional Lebanese but works really well with all that lemon. I really like this Mediterranean potato salad cold after it has had some time in the fridge.
Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Mediterranean Potato Salad recipe.
The potato itself was the biggest thing I nailed down. I originally listed russets as an option and tested a batch with them, but they turned mushy and started falling apart the second I tossed everything together. Waxy potatoes like Yukon gold or another yellow potato held their shape so much better and stayed tender without turning to mush, so that’s what I’d steer you toward.
Overboiling was the other easy mistake, and I made it more than once. It’s tempting to just let the pot go, but these potatoes don’t need long. Once the water comes to a boil, 10 minutes is all it takes to get them fork tender. Any longer and even the waxy ones started to break down on me.
The one thing that surprised me in a good way was dressing the potatoes while they were still warm. When I waited until they’d cooled, the dressing just sat on the outside, but tossing them warm let them actually drink in the lemon and olive oil. Then I let it chill for an hour before serving, and the flavor was even better once everything had time to sit together. Seriously soo good.
Happy Cooking!
– Yumna
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Mediterranean Potato Salad Ingredients
- Potatoes: I use Yukon Gold potatoes and cut them into roughly 1-inch pieces. Yukon Golds hold their shape well after boiling without staying waxy or turning crumbly. I try to keep the pieces pretty even so they finish cooking at the same time.
- Fresh herbs: Parsley, mint, and green onions are a big part of this Mediterranean potato salad, so I use them pretty generously. I chop the parsley and mint finely so I get some in every bite instead of large pieces of herbs here and there.
- Red onion and Kalamata olives: I finely chop red onion and use chopped Kalamata olives. Keeping the onion small is important since it goes into the salad raw. If raw onion tastes too sharp, I can soak the chopped onion in ice-cold water for about 10 minutes, then drain and dry it before adding it.
- Lemon Dijon dressing: Fresh lemon juice, extra-virgin olive oil, Dijon mustard, salt, and black pepper make up the dressing. I use 2 teaspoons of Dijon, which is enough to help the oil and lemon come together without turning this into a really mustard-heavy potato salad.
How to Make Mediterranean Potato Salad
These step-by-step photos walk you through how to make Mediterranean Potato Salad. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Mediterranean Potato Salad below
1. Whisk the Lemon Dressing
Add the lemon juice, olive oil, Dijon mustard, salt, and black pepper to a large bowl and whisk until the dressing is evenly combined.
2. Add the Potatoes
I add the cooked potatoes while they are still a little warm. That gives them a chance to absorb some of the dressing before everything goes into the fridge.
3. Add the Herbs, Onion, and Olives
I scatter in the Kalamata olives, red onion, parsley, mint, and green onions once the potatoes have cooled slightly.
4. Toss the Mediterranean Potato Salad
I gently toss everything until the potatoes are evenly coated without breaking them apart. Then I let the salad cool before covering and refrigerating it.
Full Mediterranean Potato Salad Recipe
Mediterranean Potato Salad Recipe
Video
Ingredients
- 2 pounds Yukon gold potatoes cut into 1-inch chunks
- 1 tablespoon salt
- ¼ red onion finely chopped
- ¼ cup kalamata olives chopped
- ¼ cup chopped parsley
- 2 tablespoons chopped mint
- 2-3 green onions thinly, sliced
Dressing
- ⅓ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, until the potatoes are fork tender. Drain and set aside.
- In a large serving bowl, whisk together the lemon juice, olive oil, mustard, salt and pepper to make the dressing. Add the warm cooked potatoes on top and toss to combine. Allow to cool for 15 minutes.
- Add the onions, olives, parsley, mint and green onions and gently toss again to combine.
- Cover and refrigerate for at least 1 hour before serving. If the potato salad seems dry, drizzle with additional olive oil and gently toss before serving.
Equipment
Notes
3 pounds small yellow or russet potatoes
1 tablespoon salt
½ cup red onions chopped
½ cup kalamata olives chopped
¼ cup parsley chopped
¼ cup cilantro chopped
2-3 green onions thinly sliced
Dressing
⅓ cup fresh lemon juice
⅓ cup extra virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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
- I toss gently once everything is added. I use a large spoon or silicone spatula and turn the potatoes over rather than stirring aggressively. It keeps the salad looking like potato salad instead of halfway to mashed potatoes.
- I give it time in the fridge. This cold Mediterranean potato salad gets better after at least an hour because the potatoes absorb more of the dressing and the raw onion mellows out.
Serving Ideas
- Serve it with grilled chicken. I like this alongside chicken when I want something lighter than a creamy potato side. Grilled chicken kabobs, shish tawook, or chicken shawarma all make sense here.
- Pair it with grilled seafood. The lemon and herbs work especially well next to salmon or shrimp. I would serve it with grilled salmon, salmon skewers, or grilled shrimp skewers.
- Make a Lebanese-style spread. Since the salad already leans into the lemon, olive oil, parsley, and mint I grew up eating, I like serving it with hummus, baba ghanoush, and homemade pita bread.
Troubleshooting
I probably cooked the potatoes a little too long or stirred them too aggressively after adding the dressing. I cook them only until fork-tender and gently fold everything together once the herbs and olives go in.
The potatoes continue absorbing dressing as they sit. I usually give the salad a quick toss before serving and, if it needs it, add a small drizzle of olive oil and squeeze of lemon juice.
A little separation is normal with an olive oil and lemon dressing. I whisk the Dijon into the lemon juice first, then slowly whisk in the olive oil to help everything stay emulsified longer.
Comments
Such a great recipe, all the herbs and the olives make it perfect. I also added paprika.
That’s awesome! Paprika is a great addition to this. So happy you liked it, Linda!
So delicious! I used lemon infused olive oil with a touch of peperoncino olive oil, dill, parsley, and chives. I ate it warm. I will be making this again!!
Yum, love those changes! They sound so good!! So happy you liked it. Thank you!
Excellent! Only change was that I added dill!
Yum, love that! So glad you enjoyed it, Linda!!
Try this
Thanks, Angelica!
Best potato salad ever! I used dill instead of cilantro and did not peel the baby yellow potatoes. NOTE: My parents were farmers and swore all the nutrients were found in the peeling’s. It’s so good and versatile that we can eat it for breakfast (with side of eggs), lunch (with a sandwich) and for supper ( with a protein). Thanks for the recipe!!!
Yay, so happy you liked it!! Love your note about potatoes and your parents’ farming tips. Thank you so much for sharing, Kathy!!
Never thought we would love this potato salad made without mayonnaise,but my wife and I loved it. It’s a keeper. Mediterranean meals are the way to go!
Amazing!! Aww, so glad you both loved it. Thank you!
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