A fresh, vibrant potato salad tossed with tender baby potatoes, juicy cherry tomatoes, Kalamata olives, crisp red onion, capers, creamy feta cheese, and a bright lemon-herb vinaigrette. This lighter, mayo-free salad is perfect for picnics, barbecues, meal prep, or as a side dish for grilled meats and seafood.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Salad

2 pounds (900 g) baby Yukon Gold or baby red potatoes, halved
1 cup cherry tomatoes, halved
¾ cup Kalamata olives, pitted
½ medium red onion, thinly sliced
2 tablespoons capers, drained
¾ cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil

Lemon Herb Dressing

⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

Instructions

Step 1: Cook the Potatoes

Wash and halve the baby potatoes.
Place them in a large pot and cover with cold salted water.
Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Drain well and let cool for about 10 minutes until warm, not hot.

Step 2: Prepare the Dressing

In a small bowl or jar, whisk together:

Olive oil
Lemon juice
Red wine vinegar
Garlic
Dijon mustard
Oregano
Salt
Black pepper

Whisk until well combined.

Step 3: Assemble the Salad

In a large bowl, combine:

Warm potatoes
Cherry tomatoes
Kalamata olives
Red onion
Capers
Parsley
Dill
Basil

Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 4: Finish

Sprinkle the crumbled feta over the salad.
Toss very gently to avoid breaking up the feta too much.

Step 5: Chill or Serve

Serve slightly warm or refrigerate for 30 minutes before serving for even more flavor.
Garnish with extra herbs, feta, and a few lemon wedges.

Serving Suggestions

This salad pairs perfectly with:

Grilled chicken
Lemon garlic shrimp
Grilled salmon
Lamb chops
Beef kebabs
Greek meatballs
Grilled vegetables
Warm pita bread

Tips for Success

Dress the potatoes while they’re still warm so they absorb more flavor.
Use baby potatoes for the best creamy texture.
Fresh herbs make a big difference in flavor.
Slice the onions thinly to keep their flavor balanced.
Refrigerate for at least 30 minutes if serving cold.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended, as the potatoes and vegetables will lose their texture.

Approximate Nutrition (Per Serving)

Calories: 295
Protein: 7 g
Carbohydrates: 28 g
Fat: 18 g
Saturated Fat: 4 g
Fiber: 4 g
Sugar: 3 g
Sodium: 510 mg
Calcium: 130 mg

Nut Information

This recipe is naturally peanut-free and tree nut-free.

Always check the labels on:

Feta cheese
Dijon mustard
Kalamata olives
Capers
Red wine vinegar

Some packaged ingredients may be processed in facilities that also handle peanuts or tree nuts.

Nut-Free Tips

Use certified nut-free packaged ingredients if preparing for someone with severe nut allergies.
Avoid adding pesto or nut-based garnishes.

Variations

Protein-Packed: Add grilled chicken, tuna, or chickpeas.
Greek Style: Add diced cucumber and green bell pepper.
Low-Carb: Replace half the potatoes with steamed cauliflower florets.
Vegan: Omit the feta or use a dairy-free feta alternative.
Spicy: Add crushed red pepper flakes or sliced pepperoncini.
Extra Crunch: Add diced celery or toasted sunflower seeds.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. It’s even better after chilling for a few hours, making it ideal for meal prep or entertaining.

What potatoes work best?

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

Can I use another cheese instead of feta?

Yes. Goat cheese, fresh mozzarella pearls, or shaved Parmesan are delicious alternatives.

Is this salad served warm or cold?

It can be enjoyed either way. Slightly warm enhances the flavor of the dressing, while chilled is refreshing on hot days.

Can I omit the olives?

Absolutely. If you don’t enjoy olives, simply leave them out or replace them with diced cucumber or roasted red peppers.

Is this recipe gluten-free?

Yes. All the ingredients are naturally gluten-free, but always verify packaged items if needed.

How long will leftovers last?

Stored in an airtight container in the refrigerator, the salad will stay fresh for up to 4 days.

What main dishes pair well with Mediterranean Potato Salad?

It pairs beautifully with grilled meats, seafood, roasted chicken, kebabs, burgers, or as part of a Mediterranean-inspired buffet.

Mediterranean Potato Salad