Name: Best Ever Healthy Mediterranean Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs baby potatoes or red potatoes; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh mint, chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 garlic clove, minced; Salt and pepper, to taste; Optional: 1/4 cup crumbled feta cheese for topping

Jump to Recipe·Leave a Review

This Healthy Mediterranean Potato Salad is a fresh, vibrant take on the classic picnic side. Packed with tender potatoes, crisp vegetables, olives, fresh herbs, and a zesty olive oil dressing, it’s full of bold flavors without the heaviness of traditional mayo-based salads. I love making it for summer gatherings, weekday lunches, or as a colorful side dish for grilled meats and fish.

Why You’ll Love This Recipe

I love how light and flavorful this potato salad is. Instead of using mayonnaise, I toss it with a simple olive oil and lemon dressing that keeps everything bright and fresh. The mix of briny olives, crunchy cucumbers, juicy tomatoes, and red onion makes every bite interesting. It’s naturally dairy-free, gluten-free, and packed with Mediterranean ingredients that feel healthy and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or red potatoes
Cherry tomatoes, halved
Cucumber, diced
Red onion, thinly sliced
Kalamata olives, pitted and halved
Fresh parsley and mint, chopped
Olive oil
Lemon juice
Dijon mustard
Garlic, minced
Salt and pepper
Optional: crumbled feta cheese for topping

Directions

I start by boiling the potatoes in salted water until fork-tender, about 12–15 minutes.
While the potatoes cook, I whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
I drain and slightly cool the potatoes, then cut them into halves or quarters, depending on their size.
I place the warm potatoes in a large bowl and toss them with the dressing so they soak up the flavor.
I add the cherry tomatoes, cucumber, red onion, olives, and herbs, then gently toss everything together.
I taste and adjust seasoning as needed, and sometimes top with a bit of crumbled feta for extra richness.

Servings and timing

This recipe serves about 6 people and takes around 15 minutes of prep time and 15 minutes of cook time, for a total of 30 minutes.

Variations

I sometimes add canned chickpeas for a protein boost, or grilled zucchini and bell peppers for a heartier version. When I want a creamier feel without mayo, I mix in a spoonful of Greek yogurt with the dressing. For extra flavor, I occasionally toss in capers, sun-dried tomatoes, or artichoke hearts. If I need to make it vegan, I simply skip the feta.

storage/reheating

I store this potato salad in an airtight container in the fridge for up to 3 days. It actually tastes better the next day as the flavors meld together. I serve it cold or at room temperature—there’s no need to reheat. I give it a quick toss before serving and might add a fresh squeeze of lemon or a drizzle of olive oil to freshen it up.

FAQs

Can I use another type of potato?

Yes, I like using red potatoes or Yukon golds because they hold their shape well, but any waxy potato works.

Should I peel the potatoes?

I usually leave the skins on for texture and extra nutrients, especially when using baby potatoes or thin-skinned varieties.

Can I make it ahead of time?

Absolutely. I often make it a day in advance and let it chill—the flavors develop even more overnight.

Is this recipe vegan?

It can be. I just leave out the feta or use a plant-based alternative to keep it completely vegan.

What’s the best way to serve this salad?

I like serving it cold or at room temperature as a side dish for grilled chicken, fish, or alongside other Mediterranean dishes like hummus and pita.

Conclusion

This Healthy Mediterranean Potato Salad is everything I want in a side dish—fresh, flavorful, and easy to make. It’s a colorful, wholesome recipe that feels just as at home at a summer picnic as it does on a holiday table. With bright herbs, zesty dressing, and satisfying texture, it’s my go-to whenever I want a potato salad that’s light, healthy, and full of Mediterranean charm.