This Mediterranean potato salad is the summer side dish you'll be making on repeat all season long. Actually, scratch that — all year long! Made with baby potatoes, cherry tomatoes, Kalamata olives, and fresh herbs tossed in a tangy lemon vinaigrette, it's super easy to make, packed with flavor, and incredibly satisfying!
I just love potato salads so much. Exhibits A, B, and C would be my vegan potato salad, creamy dill potato salad, and Dijon herb potato salad. And I have no plans of slowing down on potato salad recipes, because every single one feels like the best thing ever. On the one hand, they’re cool, refreshing sides that are perfect for picnics and cookouts. On the other hand, potatoes are just so satisfying. As much as I love, say, vegan coleslaw, I’d never dream of making a meal of it. But potato salad? I’m there.
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This might actually be my favorite potato salad ever, because it features so many of my other favorite things: garlicky lemon vinaigrette, briny olives, juicy cherry tomatoes, and loads of fresh herbs. Do you love a good vegan Greek salad? This is kind of like that, but better, because potatoes.
As scrumptious as this Mediterranean potato salad is, it only takes about half an hour to throw together. That’s a lot of flavor in a pretty short amount of time. Bring it to a potluck and everyone will be asking you to bring it again next time — good thing it’s so easy to make!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Baby potatoes. Any variety of baby potatoes is fine! I'm using golden potatoes, but reds would also work well.
- Red onion. Shallots can also be used.
- Kalamata olives.
- Fresh herbs. We're using a Greek-inspired mix of fresh dill, parsley, and oregano.
- Cherry tomatoes.
- Olive oil. This is for the dressing, so stick with good quality extra-virgin olive oil for the best flavor.
- Lemon juice. Use freshly squeezed juice (not bottled).
- Red wine vinegar.
- Lemon zest.
- Garlic.
- Sugar. Use organic granulated sugar, since conventional sugar may be processed with animal bone char.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Steps 1 & 2: Prep and cook the potatoes. Cut them into uniform bite-size pieces (halves or quarters), then boil them until they're fork-tender. Drain them, rinse them with cold water, and let them cool until just warm.
Step 3: Soak the onion. This is optional, but it will reduce the pungent, raw onion bite. Totally your call! If you're doing it, just cover the slices with cold water for about 10 minutes, then drain and rinse.
Step 4: Make the dressing. Mix up your olive oil, lemon juice, red wine vinegar, lemon zest, minced garlic, sugar, salt, and pepper.
Step 5: Assemble and mix. Place the potatoes into a bowl, along with the onion slices, olives, herbs, and tomatoes. Add the dressing and toss to combine.
Tip: If you're not serving this right away, consider waiting to add the tomato until just before serving. Maybe it's just a me thing, but I can't stand cold, soggy refrigerator tomatoes.
Step 6: Serve. You can serve the salad right away, or cover and chill for later.
Variations
- Add veggies. Throw in some raw veggies like fresh greens or cucumber, or roasted broccoli, bell peppers, or green beans.
- Serve it warm. Skip rinsing the potatoes with cold water, and mix everything up right away. Serve the salad while it's still warm. You're probably going to love this salad so much you'll want to enjoy it during the colder months, and this is the way to do it.
- Add vegan feta. Store-bought or homemade tofu feta would be great in this salad.
Frequently Asked Questions
Yes! The recipe, as written, contains no gluten-containing ingredients.
It's the perfect accompaniment for summery mains like carrot dogs, black bean burgers, or tempeh ribs. I especially love pairing it with my vegan souvlaki for a Greek-inspired vegan feast!
Leftover Mediterranean potato salad will keep in an airtight container in the fridge for about three days.
More Cool Vegan Summer Salads
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📖 Recipe
Mediterranean Potato Salad
Ingredients
- 2 pounds baby potatoes
- ½ medium red onion, sliced
- ⅔ cup Kalamata olives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- ⅔ cup cherry tomatoes, halved
For the Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- ½ teaspoon organic granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut the baby potatoes in half, or quarters if they're a bit large. Try to get them into bite-sized pieces of relatively uniform size.
- Place the potatoes into a large pot and cover them with cold water. Place the pot over high heat and bring the water to a boil. Let the potatoes boil until they're easily pierced with a fork, about 15 minutes, then drain them into a colander. Rinse them with cold water to help them cool down. They don't need to cool completely — slightly warm is fine.
- Optional step: While the potatoes boil, place the sliced onion into a small bowl and cover it with cold water. Let the onion soak for about 10 minutes, then drain and rinse. This step helps remove some of the raw onion bite.
- Stir the dressing ingredients together in a small container or bowl.
- Place the potatoes into a large bowl, then add the onion, olives, dill, parsley, and oregano. If desired, add the cherry tomatoes now, or you can wait until immediately before serving (Note 1). Add the dressing. Stir to combine and coat everything with the dressing. Season the salad with additional salt and pepper to taste, if desired.
- The salad can be served immediately or covered and chilled until ready to serve.
Notes
- Tomatoes can get soggy in the fridge. Add them later if you'd like to avoid this.
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