Why You’ll Love This Recipe
Unlike heavy, creamy potato salads, this Mediterranean-style version is bright, light, and incredibly refreshing. The lemony olive oil dressing lets the natural flavors of the vegetables and herbs shine, while the tender potatoes provide a comforting, satisfying base. It’s gluten-free, dairy-free, and ideal for make-ahead meals, outdoor gatherings, or healthy weekly meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or red potatoes, halved or quartered
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Kalamata olives or green olives, sliced
- Fresh parsley or dill, chopped
- Extra virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Garlic, minced
- Salt and black pepper
- Optional: crumbled feta cheese for added creaminess
Directions
- Cook the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
- Combine the Ingredients: In a large bowl, combine the cooked potatoes, cherry tomatoes, cucumber, red onion, and olives.
- Dress the Salad: Pour the dressing over the salad and toss gently to combine, making sure the potatoes are well coated.
- Add Fresh Herbs: Fold in chopped parsley or dill. Add crumbled feta if using.
- Chill and Serve: Let the salad rest in the fridge for 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Add Protein: Toss in chickpeas, grilled chicken, or tuna to turn it into a complete meal.
- Different Herbs: Try basil, mint, or oregano for a new flavor profile.
- Add Greens: Mix in arugula or baby spinach just before serving.
- Make it Vegan: Omit feta or use a plant-based alternative.
- Add Capers: For an extra salty, briny kick.
Storage/Reheating
Store the potato salad in an airtight container in the refrigerator for up to 4 days. Serve cold or bring to room temperature before eating. Do not freeze, as the texture of the potatoes and vegetables may change. This salad is best enjoyed fresh or the next day after flavors have blended.
FAQs
What type of potatoes work best for this salad?
Waxy potatoes like red potatoes or baby Yukon Golds hold their shape well and are ideal for potato salads.
Do I need to peel the potatoes?
No, the skins add texture, nutrients, and color. Just scrub them well before cooking.
Can I make this salad in advance?
Yes, it tastes even better after a few hours in the fridge as the flavors develop.
Is this salad good for picnics?
Yes, since there’s no mayo, it’s a great choice for outdoor gatherings and warm-weather events.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for the brightest flavor, but bottled can be used in a pinch.
How do I keep the potatoes from getting mushy?
Boil just until fork-tender, and drain immediately. Let them cool slightly before mixing with the dressing.
Can I serve this warm?
Yes, it’s delicious warm, room temperature, or cold—very versatile.
What other vegetables can I add?
Try bell peppers, artichoke hearts, or roasted zucchini for more Mediterranean flair.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Can I use vinegar instead of lemon juice?
Yes, red wine vinegar or white wine vinegar works well if you don’t have lemon juice on hand.
Conclusion
Healthy Mediterranean Potato Salad is a refreshing and nutritious take on the traditional potato salad, filled with bright veggies, briny olives, and fresh herbs. With no mayo and a zesty olive oil dressing, it’s light yet satisfying—a perfect side dish for warm days, family meals, or weekly meal prep. This flavorful salad is sure to become a go-to favorite in your kitchen.
PrintHealthy Mediterranean Potato Salad
Healthy Mediterranean Potato Salad is a vibrant, mayo-free salad made with tender potatoes, crisp veggies, olives, herbs, and a zesty lemon-olive oil dressing. It’s refreshing, light, and perfect for warm-weather meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1.5 lbs baby potatoes or red potatoes, halved or quartered
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata or green olives, sliced
- 1/4 cup fresh parsley or dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- Optional: 1/3 cup crumbled feta cheese
Instructions
Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10–15 minutes. Drain and let cool slightly.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, cucumber, red onion, and olives.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Fold in the chopped parsley or dill. Add feta if using and gently mix.
- Refrigerate for 15–30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
- Use waxy potatoes like red or baby Yukon Golds—they hold their shape well.
- This salad improves in flavor after a few hours in the fridge.
- Add greens like arugula or spinach right before serving for a fresh touch.
- Omit feta or use a vegan alternative to make this dish dairy-free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
