Easy Mediterranean Potato Salad Recipe

Name: Mediterranean Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds small yellow or russet potatoes (peeled or unpeeled, depending on preference); 1 tablespoon salt (for boiling potatoes); ¼ cup red onions (chopped (adds sharpness and crunch)); ¼ cup kalamata olives (chopped (for a briny, tangy flavor)); ¼ cup parsley (chopped (for freshness and color)); ¼ cup cilantro (chopped (optional, adds herbaceous flavor)); 2-3 green onions (thinly sliced (adds a mild onion flavor)); ⅓ cup fresh lemon juice (provides tangy brightness); ¼ cup extra virgin olive oil (adds richness and flavor); 2 teaspoons Dijon mustard (for a hint of sharpness); ½ teaspoon salt (to season the dressing); ¼ teaspoon black pepper (for a mild heat)

Tender potatoes tossed with briny Kalamata olives, fresh herbs, and a bright lemon dressing that tastes like sunshine in a bowl. This Mediterranean Potato Salad is the kind of side dish that disappears fast at summer gatherings, and it takes just 25 minutes from start to finish. I first made this on a warm June afternoon when I needed something light to pair with grilled chicken, and it's been my go-to ever since.

Mediterranean Potato Salad A bowl of Mediterranean-style potato salad with tender, boiled potatoes, garnished with fresh parsley, red onion, and black olives. The salad is lightly seasoned with pepper, creating a savory and refreshing dish perfect for a summer meal.

If you're looking for more easy sides, try this Easy Cheesy Taco Pasta Recipe or Best Achiote Chicken Recipe for a complete meal. For cozy comfort food, Healthy Chicken and Dumplings with Biscuits never disappoints.

Why You'll Love This Mediterranean Potato Salad

This olive oil potato salad comes together quickly and works for so many occasions. The zesty lemon potato salad dressing is tangy without being overpowering, and the fresh herb potato salad base means it feels light even when you go back for seconds. It's naturally mayo-free, which makes it perfect for outdoor gatherings where food sits out longer. Plus, you can serve it warm right after making it or cold from the fridge, so it's incredibly flexible for meal prep or last-minute entertaining.

Jump to:

Why You'll Love This Mediterranean Potato Salad
Ingredients for Mediterranean Potato Salad
How to Make Mediterranean Potato Salad
Substitutions and Variations
Equipment For Mediterranean Potato Salad
Storage and Make-Ahead Tips
What to Serve with This Mediterranean Potato Salad
Expert Tips
FAQ
Related
Pairing
Mediterranean Potato Salad

Ingredients for Mediterranean Potato Salad

Here's what you'll need for this fresh herb Mediterranean Potato Salad.

See Recipe Card Below This Post For Ingredient Quantities

For the Salad:

small yellow or russet potatoes: The base of your salad. Small potatoes hold their shape beautifully and have a naturally creamy texture when cooked.
salt: Seasons the cooking water so the potatoes absorb flavor from the inside out.
red onions, chopped: Adds a mild sharpness and pretty color contrast to the dish.
Kalamata olives, chopped: These briny olives bring the Mediterranean flavor front and center.
parsley, chopped: Fresh parsley adds brightness and a slightly peppery note.
cilantro, chopped: Brings an herbal freshness that balances the richness of the olive oil.
onions, thinly sliced: Adds a gentle onion flavor with a bit of crunch.

For the Dressing:

fresh lemon juice: The star of this citrus dressing potato salad. Fresh is key here for the brightest flavor.
extra virgin olive oil: Creates a silky dressing and adds richness to coat the potatoes.
Dijon mustard: Helps emulsify the dressing and adds a subtle tangy kick.
salt: Enhances all the flavors in the dressing.
black pepper: Adds a hint of warmth and depth.

How to Make Mediterranean Potato Salad

This homemade Mediterranean potato salad comes together in just a few simple steps.

Cook the Potatoes: Place the potatoes in a large pot and cover them completely with water. Add the salt and bring everything to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. You want them soft enough to pierce easily but not falling apart. Drain the potatoes in a colander and set them aside to cool for a few minutes.

A pan filled with peeled and whole potatoes, ready to be cooked. The potatoes are prepared for a hearty dish, either mashed, roasted, or included in a salad.

Prepare the Salad: Once the potatoes are cool enough to handle, cut them into bite-sized chunks. You can leave the skins on for extra texture and nutrients. Transfer the potato chunks to a large salad bowl.

Salmon fillets grilling on a hot barbecue. The fish is slightly charred on the outside, with a perfect golden crust, while the inside remains tender and flaky, highlighting the delicate flavors of grilled seafood.

Make the Dressing: In a separate bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper until everything is well combined and slightly thickened. The mustard helps bring the oil and lemon together into a smooth dressing.

Combine: Pour the lemon mustard potato salad dressing over the warm potatoes and toss gently to coat every piece. The potatoes will soak up the dressing better when they're still slightly warm. Add the red onions, Kalamata olives, parsley, cilantro, and green onions. Toss everything together gently so the herbs are evenly distributed and the potatoes stay intact.

A close-up of fresh salmon fillets seasoned with herbs and lemon, ready for grilling. The salmon is perfectly marinated, with glistening skin and vibrant color, offering a healthy and flavorful meal option.

Serve: You can serve this Mediterranean potato salad recipe warm right away, or cover the bowl and refrigerate it for a few hours to serve it cold. Both ways are delicious. If the salad looks a bit dry after chilling, drizzle a little extra olive oil over the top and toss gently before serving.

Substitutions and Variations

This easy Mediterranean Potato Salad is flexible, so feel free to adjust based on what you have.

Potatoes: Yukon gold potatoes work beautifully here and have a naturally buttery flavor. Red potatoes are another great option and hold their shape well.

Olives: If you're not a fan of Kalamata olives, try green olives or even a mix of both for a milder flavor.

Herbs: Swap cilantro for fresh dill or mint if you prefer. Basil also works nicely for a slightly sweeter herbal note.

Add feta: For a Mediterranean potato salad with feta, crumble about ½ cup of feta cheese over the top just before serving.

Add vegetables: Try adding cherry tomatoes, cucumber, or even Mediterranean potato salad with green beans for extra freshness and crunch.

Sun-dried tomatoes: For a Mediterranean potato salad with sun-dried tomatoes, add ¼ cup of chopped sun-dried tomatoes for a sweet and tangy twist.

Equipment For Mediterranean Potato Salad

Knife Block Set: For chopping the herbs, onions, and olives.
Cutting Board: A sturdy surface for all your prep work.
Non-Stick Dutch Oven Pot: Perfect for boiling the potatoes evenly without sticking.
Mixing Bowl Set: One large bowl for the salad and a smaller one for whisking the dressing.

Storage and Make-Ahead Tips

This potato salad with Kalamata olives stores beautifully and actually tastes even better the next day once the flavors have had time to meld together.

Refrigerator: Store the salad in an airtight container in the fridge for up to 3 days. The lemon dressing keeps everything fresh and bright.

Make-Ahead: You can cook the potatoes and make the dressing up to a day in advance. Store them separately, then toss everything together a few hours before serving.

Serving Temperature: This salad is delicious both cold and at room temperature. If serving it at a picnic or BBQ, let it sit out for about 20 minutes before serving so the olive oil in the dressing loosens up a bit.

What to Serve with This Mediterranean Potato Salad

This Mediterranean Potato Salad for BBQ pairs beautifully with so many main courses.

Grilled meats: Serve it alongside grilled chicken, lamb kebabs, or steak for a complete Mediterranean-style meal.

Fish: This pairs wonderfully with grilled salmon, swordfish, or even crispy pan-seared white fish.

Vegetarian mains: Try it with falafel, grilled halloumi, or a big Greek salad for a light summer dinner.

Picnic spread: Pack it up with pita bread, hummus, and fresh vegetables for an easy outdoor meal that travels well.

Expert Tips

Don't overcook the potatoes: You want them fork-tender but still holding their shape. Mushy potatoes will turn into mash when you toss them with the dressing.

Dress while warm: The potatoes absorb more flavor from the dressing when they're still slightly warm. Don't skip this step.

Use fresh lemon juice: Bottled lemon juice just doesn't have the same bright, fresh flavor. Squeeze your lemons fresh for the best citrus dressing potato salad.

Let it rest: If you have time, let the salad sit for at least 30 minutes before serving. This gives the flavors time to come together and the herbs time to soften slightly.

Adjust the dressing: Everyone's taste is different. If you like things extra tangy, add another tablespoon of lemon juice. If you want it richer, add a bit more olive oil.

FAQ

What is the Jennifer Aniston salad?

The Jennifer Aniston salad is a quinoa-based salad with cucumbers, chickpeas, herbs, feta, and pistachios that became famous from her time on the TV show Friends. It's lighter and grain-focused, while this Mediterranean potato salad uses potatoes as the hearty base. Both are fresh and herb-heavy, but this one's perfect when you want something more filling for a crowd.

What are some common mistakes when making Mediterranean Potato Salad?

The biggest mistake is overdressing the salad, which makes it soggy. Start with the amount listed in the recipe and add more only if needed. Another common issue is not seasoning the cooking water for the potatoes, so they taste bland even with dressing. Always salt your potato water generously. My mom always says, "If your cooking water doesn't taste like the sea, you need more salt."

What is Greek Mediterranean Potato Salad?

Greek Mediterranean Potato Salad is similar to this Mediterranean version but often includes more lemon, oregano instead of cilantro, and sometimes feta cheese. Both are mayo-free and use an olive oil-based dressing, but Greek-style potato salad tends to be a bit more herb-forward with oregano. This version is lighter and brighter with the cilantro and parsley combination.

Can you eat potato salad on the Mediterranean diet?

Absolutely! This Mediterranean potato salad is perfect for the Mediterranean diet since it uses olive oil instead of mayo, includes plenty of fresh vegetables and herbs, and has no processed ingredients. Potatoes are a whole food and provide fiber and potassium. Just watch your portion sizes if you're focusing on weight management, and enjoy it as part of a balanced meal with lean proteins and more vegetables.

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