Mediterranean Potato Salad

Name: Mediterranean Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 pounds baby potatoes; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Mediterranean Potato Salad, especially during the warm months. The vibrant colors of fresh vegetables combined with tender potatoes create a dish that's both beautiful and delicious. Every time I prepare it, I ensure to use freshly squeezed lemon juice and a drizzle of high-quality olive oil to enhance the flavors. This salad is perfect for picnics or gatherings, offering a delightful mix of textures and tastes that everyone enjoys. Plus, it’s incredibly easy to whip up in just under an hour!

Created by

Emily

Last updated on 2026-01-30T17:46:27.661Z

When I first tried Mediterranean Potato Salad, I was blown away by the harmony of flavors. The crunchiness of cucumbers and bell peppers against the creamy potatoes is simply irresistible. I remember experimenting with adding fresh herbs like parsley and dill, which took the dish to another level. If you want to make this salad even more hearty, feel free to add chickpeas or olives!

This recipe is perfect for meal prep too. I love making a big batch and storing it in the fridge. The flavors meld beautifully over time, and it’s an easy option for lunch or a quick snack. Just make sure to toss in some fresh greens before serving for that extra crunch.

Why You'll Love This Recipe
Zesty lemon flavor that brightens the dish
Fresh vegetables add a satisfying crunch
Perfectly seasoned with Mediterranean herbs
Versatile as a side dish or a main course

Understanding the Ingredients

The beauty of Mediterranean Potato Salad lies in its fresh ingredients. Baby potatoes are the star, providing a creamy texture when cooked properly. Look for firm, small potatoes that are free from blemishes. If you can't find baby potatoes, Yukon gold or red potatoes can be excellent substitutes, though they may require slightly longer cooking times to achieve the desired tenderness.

Cherry tomatoes and cucumbers add a refreshing crunch and a splash of color to the dish. Opt for ripe tomatoes for the best flavor, and use an English cucumber for a smoother skin, as it doesn’t need peeling. The choice of Kalamata olives imparts a briny depth that pairs well with the fresh vegetables. If you're not a fan of olives, you could swap them for capers, which will also add a tangy note.

Preparing the Perfect Dressing

The dressing is essential in elevating the flavors of this salad. When whisking the olive oil and lemon juice, aim for a balanced ratio; taste as you go. Fresh lemon juice brightens the dish, bringing out the sweetness of the vegetables. If you're unable to use fresh lemon, a quality bottled lemon juice can work in a pinch, but avoid the ones with additives for the best flavor.

Incorporating herbs into the dressing can deepen the flavor profile. I love to add a teaspoon of dried oregano or thyme to the dressing, which harmonizes perfectly with the Mediterranean theme. If you're looking for a creamy option, a swirl of Greek yogurt can also enhance the texture, making it richer without overwhelming the salad.

Serving Suggestions and Variations

This salad shines as a side dish, but it can easily take center stage as a main course. To make it heartier, consider adding grilled chicken or chickpeas for protein. Both options not only boost nutritional value but also enhance the dish's overall appeal. If you want a vegan option, replace any cheese with avocado for creaminess without the dairy.

For optimal flavor, I recommend letting the salad sit for at least 30 minutes—ideally longer—before serving. This allows the dressing to soak into the potatoes and meld with the other ingredients. Don't hesitate to serve it at room temperature or chilled, as both options work wonderfully here. If you're preparing it ahead of time, store it in an airtight container in the refrigerator. It can be kept for up to three days, though the freshness is best enjoyed within the first two.

Ingredients

Ingredients for Mediterranean Potato Salad

1.5 pounds baby potatoes
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste

Instructions

Cook the Potatoes

Begin by placing the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until they are tender when pierced with a fork. Drain and let cool slightly.

Prepare the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until well combined. Set aside.

Combine Ingredients

Once the potatoes are cool enough to handle, cut them into halves or quarters. In a large mixing bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley. Pour the dressing over the salad and toss gently to combine.

Serve

Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Pro Tips

For added flavor, consider marinating the potatoes in the dressing before mixing in the vegetables. This salad also pairs wonderfully with grilled meats or as a light lunch on its own.

Troubleshooting Common Issues

If your potatoes are overcooked, they may become mushy, which detracts from the salad’s texture. To fix this, aim to test them with a fork at the lower end of the cooking time. Under-cooked potatoes can easily be remedied by returning them to boiling water for a few minutes; just be cautious not to overdo it, as you don’t want them to break apart.

Seasoning is crucial in this salad. If you find the flavors lacking, try adjusting with additional salt or a sprinkle of feta cheese for an acidic kick. Remember, fresh herbs can also make a significant impact. If you feel the salad is bland, chopping some fresh mint or dill can provide a refreshing twist.

Make-Ahead Tips

One of the best things about Mediterranean Potato Salad is that it can be prepared ahead of time. If you're making it for a picnic, cook the potatoes and prepare the dressing the night before. Keep the dressing separate until just before serving to maintain the crispness of the vegetables.

When storing, use a glass container with a tight-fitting lid, which helps to preserve the freshness. If you plan to freeze the salad, it’s best to freeze only the potatoes, as fresh veggies don't thaw well. Instead, prepare the salad fresh with a mix of thawed potatoes and freshly chopped vegetables for the best taste and texture.

Scaling the Recipe

If you have a larger gathering or family meal, this recipe is easily scalable. For example, double the ingredients and use a larger pot to cook the potatoes, ensuring they have enough room to boil evenly. You may need to prepare the dressing in batches if scaling up significantly to ensure all ingredients are well-coated.

When scaling, keep in mind that balance in flavors is vital. Taste the salad as you go, especially the dressing. Adjust lemon juice and seasoning accordingly, as larger quantities can result in variations in flavor profiles. It’s always better to start with less seasoning and add more as necessary.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare it a day in advance. The flavors will develop even more!

→ What other vegetables can I add?

Feel free to add bell peppers, radishes, or artichoke hearts for more variety.

→ Is this salad gluten-free?

Yes, all the ingredients are gluten-free, making it suitable for those with gluten sensitivities.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.