Why You’ll Love This Recipe
This potato salad is anything but ordinary. Instead of relying on heavy mayonnaise, it uses a mustard-based dressing that’s bright and full of character. The Mediterranean flair adds a touch of sophistication, while still being easy to prepare with everyday ingredients. It’s vegetarian, dairy-free, and ideal for picnics, potlucks, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or small Yukon Gold potatoes
- Dijon mustard
- Extra virgin olive oil
- Fresh lemon juice
- Garlic, minced
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Cherry tomatoes, halved
- Cucumber, diced
- Fresh parsley, chopped
- Fresh dill, chopped
- Salt and black pepper to taste
Directions
- Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and allow to cool slightly.
- While the potatoes are cooling, prepare the dressing by whisking together Dijon mustard, olive oil, lemon juice, and minced garlic in a small bowl.
- Cut the cooled potatoes into bite-sized pieces and place them in a large mixing bowl.
- Add the red onion, olives, cherry tomatoes, cucumber, parsley, and dill to the bowl with the potatoes.
- Pour the mustard dressing over the salad and toss gently to coat everything evenly.
- Season with salt and black pepper to taste.
- Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Add crumbled feta cheese for a creamy, salty addition.
- Swap out the cherry tomatoes for sun-dried tomatoes for a more intense flavor.
- Use whole grain mustard for added texture and a deeper flavor profile.
- Add chickpeas or white beans for a protein boost.
- Use fresh mint in place of or in addition to dill for a cooling twist.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature and does not need to be reheated. If the dressing separates or the salad seems dry, stir in a splash of olive oil and lemon juice before serving.
FAQs
How far in advance can I make this potato salad?
You can make it up to one day in advance. The flavors improve as it sits, making it perfect for meal prep or entertaining.
Can I use regular potatoes instead of baby potatoes?
Yes, just be sure to cut them into bite-sized pieces and adjust the cooking time as needed.
Is this potato salad vegan?
Yes, this recipe is naturally vegan as it does not contain dairy, eggs, or meat.
Can I add protein to make it a main dish?
Absolutely. Grilled chicken, tuna, or chickpeas all make great additions.
What type of mustard works best?
Dijon mustard is ideal for its smooth texture and tangy flavor, but whole grain mustard also works well.
Can I use lime juice instead of lemon juice?
Yes, lime juice can be used, though it will slightly alter the flavor.
How do I keep the potatoes from getting mushy?
Make sure not to overboil the potatoes. They should be just fork-tender, not falling apart.
Should I peel the potatoes?
Peeling is optional. Baby potatoes have thin skins and can be used with or without peeling.
Can I make this without olives?
Yes, you can omit the olives or replace them with capers for a similar briny flavor.
What can I serve this potato salad with?
It pairs beautifully with grilled meats, fish, or as part of a vegetarian spread with hummus and pita.
Conclusion
This Mediterranean-Style Mustard Potato Salad is a flavorful, wholesome alternative to traditional potato salads. With its vibrant dressing, fresh vegetables, and aromatic herbs, it’s a dish you’ll come back to again and again. Whether you’re hosting a barbecue, packing a picnic, or just want something fresh and satisfying, this salad is sure to impress.
PrintMediterranean-Style Mustard Potato Salad
This Mediterranean-Style Mustard Potato Salad is a bright, refreshing alternative to traditional creamy versions. Featuring a zesty mustard-lemon dressing, fresh herbs, and Mediterranean ingredients like olives and tomatoes, it’s a healthy, vibrant side dish perfect for warm-weather meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 pounds baby potatoes or small Yukon Gold potatoes
- 2 tablespoons Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and allow to cool slightly.
- In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, and minced garlic to make the dressing.
- Cut the cooled potatoes into bite-sized pieces and place in a large mixing bowl.
- Add the red onion, olives, cherry tomatoes, cucumber, parsley, and dill to the potatoes.
- Pour the mustard dressing over the salad and toss gently to coat evenly.
- Season with salt and black pepper to taste.
- Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
Notes
- Do not overcook the potatoes; they should be fork-tender but not mushy.
- This salad is best served at room temperature or chilled.
- Stir in a splash of olive oil and lemon juice if leftovers seem dry.
- Can be made a day ahead; flavors improve as it sits.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
