Mediterranean Potato Salad

Name: Mediterranean Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pounds baby potatoes, halved; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1/4 cup bell pepper, diced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh mint, chopped; 1/4 cup olive oil; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Seasonal Flavor Journey

I absolutely love this Mediterranean Potato Salad! Each bite bursts with vibrant flavors from fresh herbs and vegetables that transport me straight to the shores of Greece. What I enjoy most about this dish is its versatility; whether served as a side at a summer barbecue or as a light lunch, it never disappoints. The use of olive oil and lemon juice not only adds depth but keeps the dish refreshingly light. I'm excited to share this recipe with you so you can savor its delightful taste too.

Created by

Emma

Last updated on 2026-01-30T21:50:27.733Z

When I first made Mediterranean Potato Salad, I experimented with various herbs, and it turned out to be a delightful success. The key is to use a combination of fresh parsley, dill, and mint, which create a symphony of flavors. I also discovered that letting the salad marinate for a few hours completely elevates the taste, as the ingredients meld together beautifully.

To add a bit of crunch and flavor, I mixed in some red onion and bell peppers, both of which offer great texture. I always ensure to use baby potatoes because they are tender and hold their shape well, making every bite enjoyable. This combination of cooking and marinating techniques is what makes this salad a hit!

Why You Will Love This Recipe
Vibrant flavors from fresh herbs and vegetables
Light and refreshing, perfect for any occasion
Quick to prepare and easy to customize with your favorite ingredients

Choosing the Right Potatoes

For this Mediterranean Potato Salad, I recommend using baby potatoes because of their tender texture and natural sweetness. Their small size means they cook evenly and absorb the flavors of the dressing beautifully. If you can't find baby potatoes, Yukon Gold or fingerling potatoes are excellent substitutes. Make sure to cut them in half to ensure quicker cooking and a more pleasant bite size in your salad.

When boiling the potatoes, be sure to start with cold water and a generous pinch of salt, which enhances the flavor. Bring the water to a rolling boil, and keep an eye on them to avoid overcooking; you want them to be fork-tender but not mushy. A good test is to pierce one with a fork; if it slides off easily, they're ready!

Herbs and Vegetables: Freshness is Key

The fresh herbs in this salad—dill, mint, and parsley—are crucial for capturing that Mediterranean essence. They provide a burst of flavor and aroma that dried herbs simply can't match. Make sure to chop them finely to release their natural oils and maximize their impact. For a fun twist, try adding arugula or basil to the mix, depending on your personal preference.

Alongside your herbs, the crispness of the cucumber and the juiciness of cherry tomatoes add both flavor and texture, making each bite refreshing. It's essential to use ripe cherry tomatoes to ensure they provide that sweet, tangy burst. If you prefer a different vegetable, consider sun-dried tomatoes or artichoke hearts for a variation that still keeps the Mediterranean theme alive.

Ingredients

Gather these fresh ingredients before you start making the salad:

Ingredients

2 pounds baby potatoes, halved
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red onion, finely chopped
1/4 cup bell pepper, diced
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

Make sure to wash all vegetables thoroughly before starting the preparation.

Instructions

Follow these simple steps to create the perfect Mediterranean Potato Salad:

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and let them cool.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Combine the Salad Ingredients

In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, bell pepper, parsley, dill, and mint.

Dress the Salad

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Chill and Serve

Cover the salad and let it marinate in the fridge for at least 30 minutes before serving to enhance the flavors.

This dish can be served cold or at room temperature, making it perfect for picnics or potlucks.

Pro Tips

For extra flavor, consider adding feta cheese or olives to the salad. You can also replace some of the potatoes with quinoa for a great variation.

Make-Ahead Tips

One of the best aspects of this Mediterranean Potato Salad is that it can be made ahead of time. In fact, allowing it to chill for at least 30 minutes enhances its flavors as the dressing seeps into the ingredients. It can be stored in an airtight container in the refrigerator for up to 3 days, making it a fantastic option for meal prepping or picnic planning.

To freshen it up before serving, consider adding a drizzle of olive oil or a squeeze of fresh lemon juice. This simple step can revive its vibrant flavor and make it seem freshly made, even if it's been sitting in the fridge.

Serving Suggestions

This Mediterranean Potato Salad pairs wonderfully with grilled meats, seafood, or as a light stand-alone lunch. I often serve it alongside grilled chicken or lamb skewers for a complete meal; the freshness of the salad complements the richness of the grilled protein beautifully. Consider a side of tzatziki for a cohesive Mediterranean feast.

Another delicious way to enjoy this salad is to serve it on a bed of greens, such as arugula or spinach, for added texture and nutrients. You might also sprinkle some feta cheese on top before serving for a creamy, salty finish, or even toss in some olives for an extra punch of flavor. The possibilities are endless!

Questions About Recipes

→ Can I make this salad in advance?

Yes, this Mediterranean Potato Salad can be made a day ahead! Just store it covered in the refrigerator.

→ What other vegetables can I add?

Feel free to add roasted red peppers, artichoke hearts, or even green beans for more variety.

→ Is this salad vegan?

Yes, this recipe is entirely plant-based and suitable for vegans!

→ How long will leftovers last?

Leftover Mediterranean Potato Salad can last up to 3 days in the refrigerator.