Print

Mediterranean Potato Salad (No Mayo)

olive oil potato salad in a bowl with wooden spoons
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An herby Mediterranean Potato Salad (with no mayo) that's loaded with lemon, fresh dill, parsley, and a tangy sumac dressing. 

Ingredients

Units Scale
  • 1 1/2 pounds baby golden potatoes
  • Sea salt (generous for boiling, plus 1/2 teaspoon for dressing)
  • 1/2 small red onion, thinly sliced
  • 1/2 cup kalamata olives (pitted or with pit for olive-lovers)
  • 2 Persian cucumbers, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped

For the Dressing:

  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon sumac
  • 1/4 teaspoon coarse black pepper
  • 1/4 cup extra virgin olive oil

Instructions

  1. 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.
  2. While the potatoes cool, thinly slice the onion and cucumbers, pit the olives if needed, and chop the parsley and dill.
  3. 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.
  4. Slice the cooled potatoes in half. In a large bowl, combine the potatoes, onion, cucumbers, olives, parsley, and dill. Pour the dressing over everything.
  5. 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.

Nutrition

Find it online: https://crave-worthy.com/zesty-herb-potato-salad-with-olive-oil-sumac/