Forget the gloppy mayo—this olive oil potato salad is bright, tangy, and built for mezze tables & sunny lunches.
Potato Salad is a summer classic, but if you're craving something lighter and more vibrant, this herby potato salad is made with olive oil for those healthy fats, and the sumac and pomegranate molasses bring the zest—no mayo, no heaviness—just tender potatoes that get even better as they marinate.
This potato salad is perfect for picnics, backyard dinners, or as a make-ahead lunch. I can't wait for you to try it!
Recipe Ingredients
This potato salad is everything I love about modern Mediterranean cooking—bright and fresh. It starts with tender baby potatoes, crisp cucumber, red onion, and briny Kalamata olives.
Parsley and dill bring that fresh, summery lift—clean and vibrant with just enough lemony sharpness to play perfectly with the sumac.
How to Make Olive Oil Potato Salad
When boiling the potatoes, don't skimp on the salt—this is your one chance to season them from the inside out. Think of it like boiling pasta: the water should be generously salted, almost like the sea.
It might seem like a lot, but it's key to deeply flavorful potatoes that don't rely on the dressing alone.
Tip!
Let the potatoes cool completely before moving on—you don’t want them steaming hot and turning into mush when you toss everything together.
Whisk Together the Zesty Dressing
In a small bowl, mix the sumac, salt, pepper, lemon juice, lemon zest, and pomegranate molasses. Stir until the salt dissolves.
Slowly drizzle in the olive oil while whisking, until the dressing turns glossy and terracotta-toned.
Assemble the Salad
Pour the dressing over the cold potatoes, chopped vegetables, and fresh herbs.
Toss gently to coat everything—go light to keep the potatoes intact and tender.
This olive oil potato salad doesn’t hold back on dressing—and that’s the point. I know, it’s carbs on carbs, but grab a piece of crusty bread and swipe it through that lemony, herby sauce. Worth it.
More Mediterranean Salads
Treat yourself to bold, fresh flavors with these Mediterranean-style salads—perfect for anything from light lunches to full dinners. Here are a few favorites:
- Red Cabbage Salad with Greek Dressing – Crunchy, tangy, and vibrant with classic herbs and olives.
- Tender Mediterranean Cauliflower Salad with Lemon & Herbs – Mild, fragrant cauliflower tossed in a bright, lemony dressing.
- Shirazi Salad – Fresh, minty, and crisp—a great side or light lunch.
For the full salad lineup and more flavor-packed recipes, explore all Mediterranean Salad Recipes here.
Zesty Herb Potato Salad with Olive Oil & Sumac
This bright and herby olive oil potato salad is loaded with lemon, fresh dill, parsley, and a tangy sumac dressing. No mayo—just tender baby potatoes, crisp vegetables, and delicious Mediterranean flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + cooling
- Yield: Serves 4–6 1x
- Category: Mediterranean Salad Recipes
- Method: Boiled + Tossed
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Ingredients
- 1 ½ pounds baby golden potatoes
- Sea salt (generous for boiling, plus ½ teaspoon for dressing)
- ½ small red onion, thinly sliced
- ½ cup kalamata olives (pitted or with pit for olive-lovers)
- 2 Persian cucumbers, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
- ¼ teaspoon coarse black pepper
- ¼ cup extra virgin olive oil
Instructions
- Place the baby golden potatoes in a pot of cold, generously salted water—salty like the sea. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain and let cool completely before cutting.
- While the potatoes cool, thinly slice the onion and cucumbers, pit the olives if needed, and chop the parsley and dill.
- In a small bowl, combine the lemon zest, lemon juice, pomegranate molasses, sumac, ½ teaspoon of sea salt, and black pepper. Whisk the mixture until the salt dissolves. Gradually drizzle in the olive oil while whisking continuously, until the dressing becomes glossy and takes on a terracotta hue.
- Slice the cooled potatoes in half. In a large bowl, combine the potatoes, onion, cucumbers, olives, parsley, and dill. Pour the dressing over everything.
- Use a light hand to toss and coat—enough to bring it all together without smashing the potatoes.
Notes
This salad gets even better as it sits. You can make it a few hours ahead and chill until serving. Store leftovers in an airtight container for up to 3 days—just give it a gentle toss before serving.
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