This isn't your average picnic potato salad. It's a flavor-packed Mediterranean twist that's fresh and vibrant. It's like my Shirazi salad, but with hearty potatoes instead of juicy tomatoes.
What makes this potato salad different from the rest? Let's get into it.
Unlike most potato salads, this one has no gloppy mayo. This isn't your grandma's picnic side—it's a modern Mediterranean take built on silky olive oil, bright lemon, and citrusy sumac.
Instead of feeling heavy, it's light, tangy, and layered with herbs. A drizzle of pomegranate molasses adds sweet depth, making every bite zippy and fresh.
The best part? It gets even better as it sits, soaking up all that goodness, just like my Mediterranean cauliflower salad.
It starts with tender baby potatoes, crisp cucumbers, red onion, and briny kalamata olives. Parsley and dill bring that clean, summery lift, while the lemon adds a citrusy pop that keeps every bite vibrant and fresh.
How to Make Olive Oil Potato Salad
Ok, first things first, we have to boil the potatoes.
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.
How to Make 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.
To Assemble the Salad
To assemble the salad, start by pouring 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 like to grab a piece of crusty bread and swipe it through that lemony, herby sauce. Worth it!
Flavor Booster Add-On Ideas
- Feta crumbles - for extra tang and creaminess
- Chickpeas - to bulk it up with plant protein.
- Toasted pine nuts - for a crunchy nutty layer
Serve With
Grilled chicken or beef kabobs, or other vibrant sides like my red cabbage salad with Greek dressing.
Make-Ahead Instructions
This salad was made for prepping ahead. The flavor gets better the longer they sit.
Here's how to do it:
- 1-2 days ahead: Boil the potatoes, whisk the dressing, and chop the herbs—but keep everything separate in the fridge.
- Day of: Toss everything together at least 30 minutes before serving to let the potatoes absorb all that lemony, herby goodness.
Leftovers? Store in an air-tight salad container for up to 3 days.
Mediterranean Potato Salad
- Total Time: 30 minutes + cooling
- Yield: Serves 4–6 1x
- Diet: Vegan
Description
This bright and herby Mediterranean 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.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mediterranean Salad Recipes
- Method: Boiled + Tossed
- Cuisine: Mediterranean-Inspired
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