Description
This healthy Mediterranean potato salad features tender potatoes, fresh vegetables, olives, and herbs tossed in a zesty lemon-olive oil dressing. It’s a light, dairy-free alternative to traditional potato salad—perfect for warm-weather meals, potlucks, or healthy sides.
Ingredients
- 2 lbs baby potatoes or waxy potatoes (red or Yukon gold)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced or chopped
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill or mint (optional)
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Halve or quarter the potatoes depending on their size.
- In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, and kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour dressing over the salad and gently toss to coat.
- Add chopped parsley and dill or mint, and toss again.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
Notes
- Add crumbled feta or sun-dried tomatoes for extra flavor.
- Mix in chickpeas or grilled chicken for a protein boost.
- Swap herbs like basil or arugula based on what you have.
- Soak red onions in cold water to reduce sharpness.
- Salad improves in flavor as it sits—great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
