Mediterranean Potato Salad

Waking up to a sunny forecast always puts us in the mood for fresh, vibrant flavors; and this Mediterranean Potato Salad is the colorful side dish Max loves to help assemble. We love how the bright red tomatoes and salty olives pop against the tender gold and red potatoes; turning a simple lunch into a sunny European escape right in our kitchen. It is our favorite family habit for picnics and barbecues because there is no mayo to worry about in the heat!

A refreshing, no-mayo potato salad featuring red potatoes tossed in a zesty lemon-herb vinaigrette with cherry tomatoes, kalamata olives, feta cheese, and capers.

Jump to Recipe Print Recipe

Save it For Later

Why You Will Love This Mediterranean Potato Salad

This dish offers a perfect balance of zesty lemon vinaigrette and earthy herbs; providing a refreshing zing that is both visually stunning and incredibly light. It is an effortless way to enjoy the Mediterranean diet without sacrificing flavor, and it works as a showstopper for any potluck or simple family dinner.

How To Make Mediterranean Potato Salad

The Mediterranean Potato Salad is a modern, health-conscious twist on the classic heavy potato salad; featuring a glossy olive oil dressing instead of mayonnaise. This specific version uses a mix of red-skinned potatoes, salty feta, and tangy capers to create a "zesty" profile that is much more aromatic than the traditional version. Originally inspired by sunny Greek islands, this dish has been refined in our kitchen to be a tested, repeatable favorite that gets better the longer it sits.

Mediterranean Potato Salad Ingredients

• 2 pounds Small red potatoes (scrubbed and halved or quartered)
• ¼ cup Red onion (thinly sliced)
• 1 cup Cherry tomatoes (halved)
• ½ cup Kalamata olives (pitted and whole)
• ⅓ cup Feta cheese (crumbled)
• 2 tablespoons Capers (drained)
• ½ cup Fresh parsley (chopped)
• ¼ cup Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 tablespoon Fresh lemon juice
• Salt and cracked black pepper

Save it For Later

Step by Step Method

Boil the potatoes

• Place the potatoes in a large pot of salted water and boil for fifteen minutes until they are fork-tender but not falling apart.

Whisk the vinaigrette

• Combine the olive oil, red wine vinegar, lemon juice, salt, and pepper in a small jar and shake until emulsified.

Drain and dry

• Drain the potatoes well and let them steam dry in the colander for five minutes to remove excess moisture.

Marinate while warm

• Toss the warm potatoes with half of the dressing in a large bowl so the tubers absorb the zesty flavor.

Add fresh vegetables

• Fold in the red onion, cherry tomatoes, olives, and capers once the potatoes have cooled slightly.

Add the finishing touches

• Sprinkle the feta cheese and ample fresh parsley over the top, then drizzle with the remaining dressing.

Toss and serve

• Give everything a gentle toss to coat the vegetables without crushing the cheese, then serve at room temperature.

MAX’S REACTION

"Mom, it looks like a confetti salad! I love the salty little capers and the cheese chunks—it tastes like summer vacation!"

Save it For Later

What Pairs Well With Mediterranean Potato Salad

I usually serve this zest salad with a side of juicy Chili Chicken Thighs to balance the tangy vinaigrette with some heat. If you are looking for a full Mediterranean feast, it goes beautifully alongside our Shrimp and Spinach Stuffed Pasta Rolls. It also makes a fantastic, hearty base to swap into a Steak Burrito Bowl for a Greek-fusion lunch.

Mediterranean Potato Salad Variations

Mediterranean Potato Salad With Green Beans

Blanch a handful of fresh green beans and toss them into the mix for an extra crunchy, "Niçoise" style texture.

Mediterranean Potato Salad With Sun-Dried Tomatoes

Swap the fresh cherry tomatoes for oil-packed sun-dried tomatoes to give the salad a deeper, sweeter, and chewier profile.

Mediterranean Potato Salad Jamie Oliver Style

Add fresh mint leaves and a squeeze of orange juice to the dressing to mimic the famous chef's bright and citrusy twist.

Simple Mediterranean Potato Salad (No Mayo)

Keep it minimalist by using just potatoes, olive oil, lemon, and oregano for a rustic side dish that pairs with absolutely anything.

Save it For Later

Equipment

• Large stockpot (for boiling potatoes)
• Colander
• Small jar or whisk (for dressing)

Mom Tip: Always toss the potatoes with the vinaigrette while they are still warm! The heat helps the potato starch absorb the vinegar and oil, making every bite flavorful from the inside out.

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

• Store the salad in an airtight container in the refrigerator for up to four days.
• Because there is no mayo, this salad actually tastes better the next day as the flavors meld.

Make Ahead Strategy

• You can boil the potatoes and chop the vegetables a day in advance.
• Store the dressing separately and toss everything together an hour before serving to keep the herbs looking bright green.

Reheating Instructions

• This salad is best served at room temperature.
• If it has been in the fridge, let it sit on the counter for twenty minutes before serving to let the olive oil loosen up.

Mediterranean Potato Salad FAQs

A Zesty Side Everyone Requests

Serving up this colorful, herb-filled bowl is my favorite way to brighten up a dinner table. If you enjoyed this healthy win, you should try our savory Chili Chicken Thighs for a perfect protein pairing. For a fun family meal, nothing beats the heartiness of our Steak Burrito Bowl with a twist.

Share your Mediterranean Potato Salad! Tag us @HannahCooking with #MediterraneanPotatoSalad; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Mediterranean Potato Salad recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like Mediterranean Potato Salad? Try these:

Save it For Later

Zesty Mediterranean Potato Salad

A refreshing, no-mayo potato salad featuring red potatoes tossed in a zesty lemon-herb vinaigrette with cherry tomatoes, kalamata olives, feta cheese, and capers.

No ratings yet

Pin Share Print Rate

Course: Side Dish

Cuisine: Mediterranean

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 210kcal

Cost: $10

Equipment

• 1 Large pot (For boiling)
• 1 Colander (For draining)
• 1 Whisk (For dressing)

Ingredients

• ▢ 2 lbs Red potatoes - Halved or quartered
• ▢ 1 cup Cherry tomatoes - Halved
• ▢ ½ cup Kalamata olives - Pitted
• ▢ ⅓ cup Feta cheese - Crumbled
• ▢ ¼ cup Red onion - Thinly sliced
• ▢ 2 tablespoon Capers - Drained
• ▢ ½ cup Fresh parsley - Chopped
• ▢ ¼ cup Olive oil - Extra virgin
• ▢ 2 tablespoon Red wine vinegar - For acid
• ▢ 1 tablespoon Lemon juice - Freshly squeezed

Instructions 

• Boil the red potatoes in salted water for 15 minutes until fork-tender.
• Whisk olive oil, red wine vinegar, lemon juice, salt, and pepper in a small bowl.
• Drain the potatoes and let them steam dry for a few minutes.
• Toss the warm potatoes with half the dressing to absorb the flavors.
• Add the sliced onions, tomatoes, olives, and capers to the bowl.
• Sprinkle crumbled feta and fresh parsley over the top.
• Drizzle with the remaining dressing and toss gently to coat.
• Serve at room temperature for the best texture and flavor.

Notes

Toss the potatoes with the dressing while they are still warm to maximize flavor absorption. Use fresh herbs for the best color and taste.

Nutrition

Serving: 200g | Calories: 210kcal (11%) | Carbohydrates: 28g (9%) | Protein: 5g (10%) | Fat: 10g (15%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg (3%) | Sodium: 380mg (17%) | Potassium: 650mg (19%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 15IU | Vitamin C: 25mg (30%) | Calcium: 60mg (6%) | Iron: 1.5mg (8%)