Description
This Quick Mediterranean Potato Salad recipe is a refreshing, vibrant side dish made with baby potatoes, lemon vinaigrette, olives, and fresh veggies. It’s gluten-free, dairy-free, and perfect for summer picnics, BBQs, or meal prep. Discover bold Mediterranean flavor in every bite with this easy no-mayo potato salad.
Ingredients
1.5 lbs baby potatoes
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, halved
2 tablespoons fresh parsley or mint, chopped
3 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Wash and halve the baby potatoes, then boil them in salted water for 10 to 15 minutes until fork-tender. Drain and let cool slightly.
2. While potatoes cook, slice the cherry tomatoes, dice the cucumber, chop the onion, and halve the olives. Add all to a mixing bowl.
3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to make the vinaigrette.
4. Add the slightly warm potatoes to the bowl of veggies and pour the vinaigrette over the top. Toss gently to combine.
5. Sprinkle chopped parsley or mint over the salad and let it rest for 10 minutes before serving to allow flavors to meld.
6. Serve warm or refrigerate and enjoy chilled later.
Notes
This salad tastes better as it sits, so making it ahead of time is a great option.
You can substitute mint for parsley or mix both for extra freshness.
Use multi-colored baby potatoes for a more vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg