Name: Best Ever Healthy Mediterranean Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: PT-490068H10M40S
Cuisine: Mediterranean
Ingredients: 1½ lbs (≈700 g) baby potatoes or red potatoes, halved or quartered; 1 cup cherry tomatoes, halved; 1 cucumber, chopped; ½ red onion, thinly sliced; ½ cup Kalamata olives, pitted and sliced; ½ cup crumbled feta cheese; ¼ cup chopped fresh parsley or dill; Optional: 2 Tbsp capers, or 1 roasted red pepper (chopped) or ¼ cup artichoke hearts; Dressing:; ¼ cup extra‑virgin olive oil; 2‑3 Tbsp freshly squeezed lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano; Salt and freshly ground black pepper, to taste

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Best Ever Healthy Mediterranean Potato Salad is one of my favorite ways to enjoy a lighter, fresher take on the classic. It skips the heavy mayo and instead leans into bright, herbaceous flavors, fresh vegetables, and a zesty olive oil dressing. Each bite is packed with color, crunch, and that signature Mediterranean balance of savory, tangy, and fresh.

Why You’ll Love This Recipe

I love this recipe because it’s vibrant, wholesome, and so refreshing. It’s naturally gluten-free, full of nutritious ingredients, and works beautifully as a side or even a light main. Whether I’m serving it at a picnic, prepping for the week, or pairing it with grilled chicken or fish, this salad is always a hit. Best Ever Healthy Mediterranean Potato Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or red potatoes (halved or quartered)
Cherry tomatoes (halved)
Cucumber (chopped)
Red onion (thinly sliced)
Kalamata olives (pitted and sliced)
Feta cheese (crumbled)
Fresh parsley or dill (chopped)
Optional: capers, roasted red peppers, or artichoke hearts

For the dressing:

Olive oil
Lemon juice (freshly squeezed)
Dijon mustard
Garlic (minced)
Dried oregano
Salt and black pepper

Directions

I boil the potatoes in salted water until tender but still firm, about 10–15 minutes, then drain and let them cool slightly.
I cut the cooled potatoes into bite-sized pieces if needed and place them in a large mixing bowl.
I add the tomatoes, cucumber, red onion, olives, and feta to the bowl.
In a small jar, I whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.
I pour the dressing over the salad and toss everything gently to combine.
I garnish with fresh herbs and serve slightly warm or chilled.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

Sometimes I add chopped hard-boiled eggs or canned tuna for more protein. I’ve also swapped feta for goat cheese or used arugula or spinach for a green boost. When I want extra crunch, I toss in toasted pine nuts or sunflower seeds.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since there’s no mayo, it holds up really well and is perfect for meal prep or packed lunches. I serve it cold or at room temperature—I don’t reheat it. Best Ever Healthy Mediterranean Potato Salad

FAQs

Can I make this ahead of time?

Yes. I actually think it tastes better after a few hours once the flavors have had time to meld.

Do I need to peel the potatoes?

Not at all. I usually leave the skin on for extra texture and nutrients, especially when using baby potatoes.

Is this potato salad dairy-free?

It can be. I just skip the feta or use a plant-based alternative for a completely dairy-free version.

What type of potato works best?

I go for baby potatoes, red potatoes, or Yukon golds because they hold their shape and stay creamy inside.

Can I use bottled dressing?

I prefer homemade because it’s fresher and healthier, but in a pinch, a good-quality Greek vinaigrette works fine.

Conclusion

Best Ever Healthy Mediterranean Potato Salad is one of my favorite dishes for warm days, meal prep, or anytime I want something flavorful and feel-good. It’s simple to make, full of texture and color, and loaded with bold, fresh ingredients. Whether I serve it with grilled meats or enjoy it on its own, it’s always a fresh and satisfying choice.