Mediterranean Potato Salad Recipe
This Mediterranean potato salad has Yukon Gold potatoes, olives, fresh herbs, lemon, olive oil, and Dijon mustard. It’s served cold and easy to make ahead.
Servings: 6 servings
Equipment
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.
Video
Notes
My Top Tip: 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.
Storage: I store leftover Mediterranean potato salad in an airtight container in the fridge for up to 4 days. Since the potatoes keep absorbing the dressing as they sit, I usually toss everything again before serving and add a little extra lemon juice or olive oil if it seems dry.
This recipe has been updated in July 2026, but if you like the original version, you can still find it here and in the current recipe video:
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
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
Serving: 1.5cups | Calories: 214kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 645mg | Potassium: 698mg | Fiber: 4g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
