There’s something incredibly comforting about a good potato salad, don’t you think? This Mediterranean twist takes that familiar backyard favorite and gives it a bright, sun-soaked personality. We’re talking tender potatoes tossed with juicy tomatoes, crisp cucumbers, briny olives, and a drizzle of tangy lemon dressing. It’s simple, fresh, and somehow feels like a vacation in a bowl. When I make this, I usually end up eating it straight from the mixing bowl before it even hits the table—no shame. It’s the kind of recipe that reminds us that healthy food doesn’t have to be dull. With every bite, you get that satisfying mix of creamy, crunchy, and zesty that only Mediterranean salad recipes can deliver. Perfect for picnics, quick weekday lunches, or as a side for grilled veggies or fish, this is one of my go-to vegetarian salad recipes. And yes, it’s totally vegan-friendly too. If you’ve been looking for an easy vegan potato salad recipe that still feels special, this one’s got your name written all over it. From gourmet salad recipes to healthy salad recipes vegetarian food lovers will adore, this dish checks every box with flavor and heart.

1) Key Takeaways
2) Easy Mediterranean Potato Salad Recipe
3) Ingredients for Mediterranean Potato Salad
4) How to Make Mediterranean Potato Salad
5) Tips for Making Mediterranean Potato Salad
6) Making Mediterranean Potato Salad Ahead of Time
7) Storing Leftover Mediterranean Potato Salad
8) Try these salad recipes next!
9) Mediterranean Potato Salad
10) Nutrition

1) Key Takeaways

This Mediterranean Potato Salad is a bright, fresh twist on the classic picnic favorite.
It’s packed with crisp veggies, tangy lemon, and bold Mediterranean flavors.
It’s naturally vegetarian and easily made vegan.
Perfect for meal prep, potlucks, and warm summer dinners.

2) Easy Mediterranean Potato Salad Recipe

When I think of summer comfort food, potato salad always comes to mind. But this isn’t your typical mayo-heavy version. This one’s got style, sunshine, and a refreshing twist. We’re talking about tender potatoes mixed with crunchy cucumbers, juicy tomatoes, and that lovely tang from olives and lemon dressing. It’s one of those vegetarian salad recipes that doesn’t just fill your stomach but makes your day better.

On days when I don’t want to turn on the oven, this Mediterranean potato salad comes to the rescue. It’s light, simple, and still feels like a complete meal. The kind that’s both healthy and satisfying, which is exactly why it’s become one of my go-to vegetarian salad recipes for quick lunches or family picnics. I always say it’s proof that healthy doesn’t have to be boring.

Whether you’re a fan of mediterranean salad recipes or just someone craving something fresh, this dish brings everything you love together in one bowl—texture, flavor, and color. And let’s be honest, who doesn’t love a salad that tastes like sunshine?

3) Ingredients for Mediterranean Potato Salad

Baby Potatoes: They’re the heart of this salad. Soft, buttery, and perfect for soaking up the tangy dressing. I like to leave the skins on for a rustic feel and a touch of extra texture.

Cherry Tomatoes: Sweet, juicy, and full of color. They bring freshness and a subtle sweetness that balances the saltiness of the olives beautifully.

Cucumber: Cool, crisp, and refreshing. It adds a crunch that keeps the salad from feeling too heavy.

Kalamata Olives: These bring the briny, deep flavor that makes Mediterranean dishes so addictive. They’re like little bursts of salty joy in every bite.

Red Onion: Just a little goes a long way. It adds a gentle bite that ties the salad together without overpowering it.

Feta Cheese: Optional but highly recommended. It crumbles beautifully and adds a creamy, tangy touch that complements everything else.

Olive Oil, Lemon Juice, and Dijon Mustard: These are your flavor anchors. They create that golden, zesty dressing that makes the salad come alive.

4) How to Make Mediterranean Potato Salad

Step 1. Start by boiling the potatoes in salted water. Keep an eye on them—once they’re fork-tender, take them off the heat. Let them cool slightly so they absorb the dressing better.

Step 2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. Taste it. Adjust until it feels balanced. You want a bit of brightness and a hint of tang.

Step 3. Grab a big mixing bowl and toss in the potatoes, cherry tomatoes, cucumber, olives, and onion. Drizzle your homemade dressing over it and toss everything together until coated evenly.

Step 4. Sprinkle in the feta cheese and fresh parsley. Give it one final toss, and that’s it. You just made a Mediterranean salad recipe that’s fresh, easy, and full of color.

5) Tips for Making Mediterranean Potato Salad

Use small potatoes for the best texture. Larger ones can get too starchy, but the little ones stay firm and soak up dressing perfectly. Letting the potatoes cool before mixing prevents the salad from turning mushy.

Always use good olive oil—it’s the backbone of this dressing. Cheap oil will dull the flavor, while a rich one lifts it. Lemon juice adds sparkle, and Dijon ties it together. You’ll find yourself tasting and adjusting, which is part of the fun.

And here’s my favorite tip: make the dressing in the same bowl you’ll toss everything in. Fewer dishes, better flavor, and that slight coating on the sides adds even more taste when you mix it all up.

6) Making Mediterranean Potato Salad Ahead of Time

This salad is a champion for make-ahead meals. I often make it the night before a picnic or busy workday. The flavors settle, the dressing seeps into the potatoes, and it tastes even better the next day.

If you’re prepping it ahead, keep the dressing separate until you’re ready to eat. That way, the veggies stay crisp and fresh. You can even add a little extra lemon juice right before serving to wake everything up.

For vegan potato salad recipe lovers, just skip the feta or swap it for a dairy-free version. It stays flavorful and creamy without missing a beat.

7) Storing Leftover Mediterranean Potato Salad

I store leftovers in an airtight container in the fridge, and they stay fresh for about four days. Before serving again, I give it a quick stir and sometimes a drizzle of olive oil or squeeze of lemon to revive it.

If the potatoes soak up too much dressing, that’s not a problem—it actually makes them taste even more delicious. Just add a touch more liquid to loosen it up.

This salad makes for a perfect lunch the next day or an easy side dish for dinner. I like pairing it with grilled vegetables or a piece of fish for a light, balanced meal.

8) Try these salad recipes next!

9) Mediterranean Potato Salad