This Mediterranean potato salad is a fresh, flavour-packed alternative to a creamy mayonnaise potato salad. Tender baby potatoes are tossed while still warm with a simple lemon, olive oil and garlic dressing, then mixed with salty olives, sweet sun-dried tomatoes, red onion, basil, mint and crumbled feta. A fresh potato salad with Greek-inspired flavours.
Ready in just 20 minutes, it is exactly the kind of side dish I want at a summer BBQ: filling enough to go with grilled food, but bright and fresh rather than heavy. It is easy to prepare ahead of time and especially good with chicken skewers, salmon, lamb, burgers or halloumi.
If you already love our No Mayo Potato Salad but want something less creamy and much more Mediterranean in flavour, this is the one to make.
If you are looking for some other potato salad recipes to try, then why not try our High Protein Potato Salad, Mustard Potato Salad or Roasted Sweet Potato Salad.
Recipe update: This recipe was originally published on 27 March 2018 and has been fully retested in September 2026 to check the times and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jump to:
- Why You Will Love It
- Recipe Overview
- Ingredients and Substitutions
- Variations
- The Best Dressing for Mediterranean Potato Salad
- How To Make Mediterranean Potato Salad
- What to Serve With Mediterranean Potato Salad
- Can You Make Mediterranean Potato Salad Ahead of Time?
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Potato Recipes
- Recipe
- Feedback
Why You Will Love It
- Perfect for a BBQ - The lemon, herbs, olives and feta work especially well alongside smoky grilled meat, fish and vegetables.
- No mayonnaise needed - The potatoes are coated in extra virgin olive oil, fresh lemon and garlic instead.
- Ready in 20 minutes - There is very little preparation while the potatoes cook.
- Full of flavour and texture - You get creamy potatoes, chewy sun-dried tomatoes, salty olives, crunchy red onion, fresh herbs and crumbly feta in every serving.
- Easy to make ahead - Cook the potatoes and prepare the other ingredients in advance, then add the fresh herbs and feta shortly before serving.
- Easy to adapt - Change the olives, herbs or cheese depending on what you already have.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 15 minutes
- Difficulty: Easy
- Flavour: Fresh, lemony and herby, with salty feta and olives and a little sweetness from the sun-dried tomatoes.
- Texture: Tender waxy potatoes, crisp red onion, chewy sun-dried tomatoes and creamy crumbled feta.
- Dressing: A light, no-mayo dressing made with extra virgin olive oil, fresh lemon and garlic.
- Best for: BBQs, picnics and summer meals alongside grilled chicken, fish, lamb or halloumi.
- Key tip: Let the potatoes steam-dry briefly, then add the dressing while they are still warm so they absorb more flavour.
- Make ahead: Yes. Prepare it several hours ahead and add the fresh herbs and feta closer to serving.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Use a waxy potato rather than a floury potato. Waxy potatoes hold their shape when boiled, which means you get tender pieces of potato rather than a bowl of mash when everything is tossed together. In the UK, Charlotte, Maris Peer and Jersey Royal potatoes are all good choices. In the US, look for Yukon Gold, red potatoes or fingerling potatoes. Baby potatoes are particularly convenient because they only need halving or quartering. Try to cut the potatoes into similar-sized pieces so they finish cooking at roughly the same time.
- Lemon, olive oil and garlic - These three ingredients form the simple Mediterranean potato salad dressing. Because the dressing contains so few ingredients, use an extra virgin olive oil you enjoy the flavour of and fresh lemon rather than bottled juice. Finely mince or crush the garlic so it distributes evenly through the salad.
- Sun-dried tomatoes - Sun-dried tomatoes are what make this potato salad particularly special. They add concentrated tomato flavour, a little sweetness and a nice chewy texture that works really well with soft potatoes. We use sun-dried tomatoes from a jar. Drain off the excess oil before chopping them.
- Olives - We use pitted green olives, roughly chopped so you get some in every mouthful. Kalamata olives work very well too if you prefer a stronger, saltier olive. This is also a good recipe for using up a mixture of olives left from an antipasti platter.
- Red onion - Thinly sliced red onion adds crunch, colour and sharpness. If you find raw red onion too strong, slice it as thinly as possible. You can also soak the slices briefly in cold water, then drain and dry them thoroughly before adding them to the salad. You could add our Pickled Red Onions.
- Herbs - Basil and mint keep the salad tasting fresh and summery. Parsley or dill are good alternatives, and a combination of several herbs works too. Always add delicate fresh herbs towards the end so the heat from the potatoes doesn't wilt them.
- Feta - A little crumbled feta gives the salad a creamy, salty finish without making the dressing heavy. We use light feta, although regular feta works perfectly well. Add the feta at the end rather than stirring it vigorously through the warm potatoes, so you keep some distinct pieces and texture.
Variations
One of the best things about this Mediterranean potato salad recipe is how easy it is to adapt.
Olives - Swap the green olives for Kalamata olives, or use a mixture.
Herbs - Use parsley or dill instead of basil and mint.
Extra protein - Add chopped hard-boiled eggs.
Fresh tomatoes - You could also add some fresh cherry tomatoes for a juicier summer version, although I wouldn't replace the sun-dried tomatoes completely because their concentrated flavour is one of the things that makes this particular potato salad different.
The Best Dressing for Mediterranean Potato Salad
You don't need mayonnaise to make a really flavourful potato salad.
The dressing here is simply extra virgin olive oil, lemon juice, garlic, salt and pepper. The lemon gives the potatoes freshness and acidity, while the olive oil coats them and carries the flavours of the garlic, herbs, olives and tomatoes.
The most important part is when you add it.
Dress the potatoes while they are still warm. Warm potatoes absorb far more of the lemon and olive oil flavour than completely chilled potatoes, so the dressing becomes part of the salad rather than simply sitting on the outside.
Give the potatoes a minute or two to steam dry after draining first. Excess cooking water will dilute the dressing and can leave potato salad watery.
How To Make Mediterranean Potato Salad
- Cook the potatoes: Boil the baby potatoes in salted water until they are just fork tender. Depending on their size, this should take around 10-15 minutes.
⚠️ Avoid overcooking them. You want a fork or sharp knife to slide in easily while the potatoes still hold their shape.
- Drain and steam: Drain thoroughly and leave them to steam dry for a minute or two.
- Dress the warm potatoes: Whisk together the olive oil, fresh lemon juice and finely minced garlic.
Put the warm potatoes into a large bowl and add the olives, red onion, and chopped sun-dried tomatoes. Pour over the lemon and olive oil dressing, season with black pepper and add salt only if needed.
⚠️ Remember that the olives and feta are already salty.
- Mix: Toss everything gently so the potatoes stay intact.
- Finish with feta and herbs: Just before serving, add the chopped basil and mint and give the potato salad another gentle toss. Crumble the feta over the top and serve.
What to Serve With Mediterranean Potato Salad
This is one of my favourite sides for grilled chicken. Serve it with Greek Chicken Skewers, Honey and Lime Chicken or Peri Peri Chicken for an easy summer meal.
It also works particularly well with grilled or roasted fish. Salmon is a great match because the lemon and herbs cut through the richness of the fish.
For a Mediterranean-style BBQ, serve it alongside lamb souvlaki, grilled vegetables and homemade tzatziki.
For a vegetarian BBQ, pair it with Vegetable and Halloumi Kebabs, Grilled Halloumi Flatbreads or a big platter of grilled vegetables.
And it doesn't have to be Mediterranean food. The salad is just as good next to a burger, sausages or anything else coming off the barbecue.
If you're building a bigger spread, add a fresh side such as Greek Yogurt Coleslaw, Broccoli Slaw, Mediterranean Rice Salad, Grilled Corn or a simple green salad.
Can You Make Mediterranean Potato Salad Ahead of Time?
Yes, and this is one of the reasons it is so useful for BBQs and picnics.
You can cook the potatoes and prepare the olives, sun-dried tomatoes and onion earlier in the day.
For the freshest result, keep the chopped herbs and feta separate and add them closer to serving. That stops the herbs wilting and keeps the feta looking fresh.
You can also make the whole potato salad several hours ahead and refrigerate it. Take it out of the fridge for a short while before serving so it isn't fridge-cold, then taste it again. A little fresh lemon juice or some extra herbs will brighten it back up if needed.
Storage
Store leftover Mediterranean potato salad in an airtight container in the fridge for up to 2 days.
If possible, add a few fresh herbs after refrigeration, as basil and mint can lose some of their colour once dressed.
We don't recommend freezing potato salad. The texture of cooked potatoes changes after freezing and defrosting and can become watery or grainy.
Dannii's Top Tips
- Don't overcook the potatoes. This is the most important thing. Waxy potatoes are forgiving, but once they begin breaking apart it is difficult to get the texture back.
- Salt the cooking water. Potatoes need seasoning from the beginning rather than relying entirely on seasoning at the end.
- Let the potatoes steam dry. A minute or two after draining prevents excess water from diluting your lemon and olive oil dressing.
- Dress them while warm. This gives you much more flavour throughout the potatoes.
- Be careful with extra salt. Olives, sun-dried tomatoes and feta can all be salty. Taste before adding more.
- Add fresh herbs at the end. Basil and mint can darken and wilt if they sit against hot potatoes for too long.
- Toss gently. Use a large bowl so you can turn the ingredients over rather than stirring aggressively.
- Taste again before serving. Potato salads can taste slightly different after resting. A final squeeze of lemon or a little black pepper can bring everything back to life.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Potatoes are falling apart |
They were overcooked, or you used a floury potato variety. |
Use waxy potatoes and start checking them early. They should be fork tender but still hold their shape. Toss the finished salad gently rather than stirring it. |
|
Potato salad is watery |
The potatoes weren't drained and steam-dried properly before the dressing was added. |
Drain thoroughly and leave the potatoes to steam dry for 1-2 minutes before dressing them. |
|
Potatoes taste bland |
They weren't seasoned while cooking or the dressing was added after they had completely cooled. |
Salt the cooking water and add the lemon and olive oil dressing while the potatoes are still warm so they absorb the flavour. |
|
Potato salad is too salty |
Olives, feta and sun-dried tomatoes can all contain quite a lot of salt. |
Don't automatically add extra salt. Taste first. If it is already too salty, add some extra cooked potato and a squeeze of lemon to balance the flavours. |
|
Fresh herbs have wilted or gone dark |
They were mixed through while the potatoes were still very hot. |
Let the dressed potatoes cool slightly, then add the basil and mint shortly before serving. |
|
Potato salad tastes dry after chilling |
The potatoes have absorbed some of the dressing in the fridge. |
Let it come closer to room temperature, then refresh it with a small drizzle of olive oil, a squeeze of fresh lemon and a few extra herbs. |
Frequently Asked Questions
Waxy potatoes are best because they stay firm after boiling. Charlotte, Jersey Royal and Maris Peer potatoes are good UK choices, while Yukon Gold, red potatoes and fingerling potatoes work well in the US.
Small halved baby potatoes generally take around 10-15 minutes. Size matters more than the exact time, so test them with a fork or sharp knife. They should be tender but not breaking apart.
For this recipe, dress the potatoes while they are still warm. They absorb much more of the lemon, olive oil and garlic flavour this way.
Add delicate herbs and feta after the potatoes have cooled slightly.
You can serve it slightly warm, at room temperature or chilled. I prefer it slightly warm or at room temperature, as the lemon, olive oil and herbs taste more pronounced than when it is served straight from the fridge.
Yes. Leave out the feta or replace it with a dairy-free feta alternative. Make sure any additional ingredients you choose are suitable too.
More Potato Recipes
If you've tried this Mediterranean potato salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Mediterranean Potato Salad
Recipe Video
Ingredients
- 700 g (1.5 lb) of Baby potatoes - halved or quartered
- 2 tablespoon of Olive oil
- 2 tablespoon of Lemon juice
- 1 Garlic clove - crushed
- 70 g (0.5 cups) of Pitted green olives - roughly chopped
- 0.5 Red onion - thinly sliced
- 25 g (0.25 cups) of Sun-dried tomatoes - chopped
- ⅛ teaspoon of Fine sea salt - to taste
- ¼ teaspoon of Ground black pepper
- 2 g (1 tablespoon) of Fresh basil - coarsely chopped
- 2 g (0.5 tablespoons) of Fresh mint - coarsely chopped
- 30 g (0.25 cups) of Light Feta - crumbled
Instructions
- Cook the potatoes: Boil 700 g of Baby potatoes in salted water until they are just fork tender. Depending on their size, this should take around 10-15 minutes.
- Drain and steam: Drain thoroughly and leave them to steam dry for a minute or two.
- Make the dressing: Whisk together 2 tbsp of Olive oil, 2 tbsp of Lemon juice and 1 Garlic clove (crushed).
- Dress the warm potatoes: Put the warm potatoes into a large bowl and add 70 g of Pitted green olives, 0.5 Red onion (thinly sliced) and 25 g of Sun-dried tomatoes (chopped). Pour over the lemon and olive oil dressing, season with ¼ tsp of Ground black pepper and add ⅛ tsp of Fine sea salt only if needed.
- Mix: Toss everything gently so the potatoes stay intact.
- Finish with feta and herbs: Just before serving, add 2 g of Fresh basil (chopped) and 2 g of Fresh mint (chopped) and give the potato salad another gentle toss. Crumble 30 g of Light Feta over the top and serve.
Recipe Notes
- Don't overcook the potatoes. This is the most important thing. Waxy potatoes are forgiving, but once they begin breaking apart it is difficult to get the texture back.
- Salt the cooking water. Potatoes need seasoning from the beginning rather than relying entirely on seasoning at the end.
- Let the potatoes steam dry. A minute or two after draining prevents excess water from diluting your lemon and olive oil dressing.
- Dress them while warm. This gives you much more flavour throughout the potatoes.
- Be careful with extra salt. Olives, sun-dried tomatoes and feta can all be salty. Taste before adding more.
- Add fresh herbs at the end. Basil and mint can darken and wilt if they sit against hot potatoes for too long.
- Toss gently. Use a large bowl so you can turn the ingredients over rather than stirring aggressively.
- Taste again before serving. Potato salads can taste slightly different after resting. A final squeeze of lemon or a little black pepper can bring everything back to life.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Super Busy Mum says
This looks amazing. There's just something about a colourful dish that makes you excited to get stuck in.
Jenni says
Oh my goodness, I need to make this! I haven't watched Food Network before, definitely going to check it out x
Jade Bremner says
This looks so good and something I will be making when I have a BBQ love how colourful it is too x
Charli Bruce says
I'm a massive fan of The Food Network and have been for many years! I am loving the sound of this recipe too, it makes me want to have a BBQ as I live for the side dishes when we do one x
Angela Ricardo Bethea says
OMG!! This Mediterranean Potato Salad looks really delicious. and it makes my mouth-watering. I will absolutely give this recipe a try. yummy!!
Amy Nash says
I love the greek flavors in this salad! It's such a fun, surprising twist on classic potato salad. Can't wait to serve this at our next BBQ!
Felesha Bell says
What an excellent twist!!! I am all over it and will be trying this soon!!
Bella at Dear Mummy Blog says
The feta cheese looks so wonderful and crumbly on this salad. I wish we could start the BBQs and picnics now as well!