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Mediterranean Potato Salad - Vegetarian Salad Recipes

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Salad
Cuisine: Mediterranean
Keywords: gourmet salad recipes, Healthy Salad Recipes Vegetarian, mediterranean salad recipe, mediterranean salad recipes, salad recipes vegetarian, vegan potato salad recipe, Vegetarian Salad Recipes
Servings: 6 servings
Author: Elena

Ingredients

  • 2 pounds baby potatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup crumbled feta cheese (optional for non-vegan)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Drain and let them cool slightly.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
  3. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, olives, red onion, and feta (if using).
  4. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Top with fresh parsley before serving. Serve warm, chilled, or at room temperature—whatever makes you happy.

Notes

If you want to make it creamier, try adding a spoonful of hummus or vegan mayo to the dressing. For extra flavor, roast the potatoes instead of boiling them. And if you’re meal prepping, store the dressing separately to keep everything fresh and crisp.