If you’re tired of heavy, mayo-based potato salads, it’s time to shake things up with this Mediterranean Potato Salad. It’s vibrant, zesty, and full of texture thanks to briny olives, creamy feta, and tender new potatoes. Tossed in a simple olive oil vinaigrette with fresh herbs, this salad is light, flavorful, and just as satisfying—without the heaviness.

Perfect for summer BBQs, potlucks, or as a side dish for grilled meats, this salad can be served warm, chilled, or at room temperature. It’s versatile, colorful, and guaranteed to impress.

Mediterranean Potato Salad

Why You’ll Love This Recipe

No Mayo: Light and fresh with a vinaigrette dressing.
Full of Bold Flavors: Briny olives, zesty lemon, tangy feta, and fresh herbs.
Make-Ahead Friendly: Tastes even better after the flavors meld.
Customizable: Easily adapt with add-ins like cherry tomatoes or capers.
Naturally Gluten-Free & Vegetarian: Great for a variety of diets.

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Ingredients

2 pounds small new potatoes (Yukon Gold or red bliss)
1/2 cup pitted Kalamata olives, halved
1/4 cup pitted green olives, halved
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Wash the potatoes thoroughly. Cut any larger ones into halves or quarters so that all pieces are roughly the same size.
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
Drain the potatoes well and let them cool slightly (they should be warm but not hot when dressed).
While the potatoes cool, prepare the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked potatoes, Kalamata olives, green olives, crumbled feta, parsley, and dill.
Pour the vinaigrette over the potato mixture. Gently toss to coat everything evenly.
Taste and adjust seasoning if needed.
Serve immediately slightly warm or refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled.

Variations

Add cherry tomatoes: For sweetness and color.
Use capers instead of green olives: For a tangier kick.
Swap dill for basil or mint: Depending on what herbs you have on hand.
Add cucumber slices: For extra crunch.
Top with toasted pine nuts: For a nutty finish.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Serving: This salad can be served cold or at room temperature. If refrigerated, give it a gentle toss before serving to redistribute the dressing.

Freezing: Not recommended—potatoes don’t hold their texture well after freezing.

Reheating: If you prefer it warm, gently heat it in a skillet over medium-low heat, just until warmed through.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge. Just give it a quick toss before serving.

Should I peel the potatoes?

Not necessary. The thin skins of new potatoes add texture and nutrients. Just be sure to scrub them well.

What kind of potatoes work best?

Yukon Gold or red bliss potatoes are ideal because they hold their shape and have a creamy texture.

Is it okay to use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled will work in a pinch.

Can I use a different cheese?

Yes—crumbled goat cheese or even shaved Parmesan would work nicely.

How long does it keep in the fridge?

Up to 3 days, though it’s best within the first 24–48 hours.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended, but you can use half the amount if substituting with dried.

Is this salad gluten-free?

Yes! Just be sure your Dijon mustard and other condiments are certified gluten-free.

Can I use just one type of olive?

Absolutely. Use whatever you like or have on hand.

Is this vegan?

Not as written (due to the feta), but you can omit the cheese or use a plant-based feta alternative.

Conclusion

This Mediterranean Potato Salad is proof that potato salad doesn’t have to be heavy or bland. With bright, zesty dressing, fresh herbs, and bold Mediterranean flavors, it’s a refreshing side dish that stands out at any gathering. Whether you’re making it ahead for a party or prepping a quick weeknight meal, this is one salad that will never be left behind on the buffet table.