Mediterranean Potato Salad is so much more than just another side dish—it’s a bright, herby, utterly satisfying celebration of simple ingredients. Brimming with creamy potatoes, briny olives, vibrant parsley, and a tangy sumac dressing, this recipe brings sunshine and Mediterranean charm to your table in every delicious bite.
Why You’ll Love This Recipe
- No Mayo, All Flavor: This Mediterranean Potato Salad skips the heavy mayonnaise for a vibrant, zesty sumac dressing that feels fresh even on the warmest days.
- Perfect for Sharing: Bring it to a picnic, potluck, or barbecue—this dish travels well and is an absolute crowd-pleaser.
- Every Texture Covered: Creamy potatoes, crunchy onions, juicy olives, and punchy capers make every bite interesting.
- Naturally Vegan & Gluten-Free: It’s a salad that everyone at the table can enjoy, no matter their dietary preferences.
Ingredients You’ll Need
Part of the magic of a Mediterranean Potato Salad is how a handful of straightforward, top-quality ingredients transform into something absolutely irresistible. Here’s what you’ll need, and why it matters for flavor, color, and texture:
- New potatoes (750 g): Choose baby or new potatoes for their tender, creamy texture and slightly sweet flavor—they hold their shape beautifully in salads.
- Kalamata olives (½ cup): Their deep, briny taste adds bursts of Mediterranean flair. Coarsely chop for little bites of saltiness in every forkful.
- Capers (2 tbsp): These tiny, pickled gems bring a pleasantly sharp, tangy punch that balances the richness of the potatoes.
- Red onion (1 small): Finely diced for a delicate, fragrant crunch and vivid color contrast.
- Flat-leaf parsley (2 bunches): Loads of fresh, herbal brightness; don’t be shy with the parsley!
- Sea salt & freshly ground black pepper: Essential for balancing and lifting all the other flavors.
- Extra-virgin olive oil (4 tbsp): Forms the silky backbone of the sumac dressing—choose your favorite for maximum flavor.
- Red wine vinegar (1 tbsp): Brings zing and a hint of fruitiness to the salad dressing.
- Sumac (2 tsp plus extra): This crimson spice delivers a unique lemony tang and irresistible color—don’t skip it!
- Grainy Dijon mustard (1 tsp): Adds gentle heat and depth to the dressing.
- Lemon juice (1 tbsp): Freshly squeezed for brightness and extra Mediterranean character.
- Garlic (1 small clove, minced): Just a little for pungency that melds perfectly with the other dressing ingredients.
Variations
The beauty of Mediterranean Potato Salad lies in just how easy it is to tailor it to your own cravings or pantry finds. You can mix and match ingredients, swap in your favorites, or jazz it up for special occasions. Here are some fun ways to change things up:
- Add Colorful Veggies: Toss in halved cherry tomatoes, diced cucumber, or grilled bell peppers for more crunch and color.
- Switch Up the Herbs: Swap parsley for fresh mint, dill, or basil—each brings a new twist to the salad’s flavor.
- Boost the Protein: Add a handful of canned chickpeas or white beans to make it a heartier, stand-alone meal.
- Make It Cheesy: Crumble in some tangy feta or mild goat cheese if you don’t need the salad to be vegan.
How to Make Mediterranean Potato Salad
Step 1: Cook and Prep the Potatoes
Start by adding your scrubbed new potatoes to a large pot of cold, salted water. Bring everything to a gentle boil and simmer until the potatoes are just tender—usually about 20 to 25 minutes, depending on their size. Once they’re done, drain and let them cool just enough to handle. You can peel them for extra creaminess or leave the skin on for added texture and nutrients, especially if you’re using red or very light-skinned potatoes.
Step 2: Make the Sumac Dressing
While the potatoes cook, whisk together extra-virgin olive oil, red wine vinegar, sumac, grainy Dijon mustard, lemon juice, minced garlic, and a good pinch of sea salt and black pepper in a small bowl. This dressing is what infuses the whole salad with zesty, citrusy goodness—don’t be afraid to taste and adjust as you go!
Step 3: Toss Potatoes with Dressing
Transfer your warm potatoes to a serving bowl and pour the sumac dressing over the top. Toss gently but thoroughly so each piece is glossy and fully coated—doing this while the potatoes are still warm helps them soak up every flavor.
Step 4: Finish with Olives, Capers & Herbs
Add the chopped kalamata olives, capers, finely diced red onion, and a huge handful of chopped flat-leaf parsley. Season with a little extra salt and pepper if needed, then toss again until everything is cheerfully mingling together. Serve your Mediterranean Potato Salad at room temperature and let the compliments roll in!
Pro Tips for Making Mediterranean Potato Salad
- Warm Potato Magic: Always toss the potatoes with dressing while they’re still warm—this helps them absorb the tangy flavors deeply, rather than just coating the surface.
- Balancing the Sumac: If you’re new to sumac, taste as you go—start with the recommended amount, adding more for extra citrus brightness or a pop of purple color at serving time.
- Easy Peeling Tip: If you want super-creamy salad, peel the potatoes while still warm—just use a clean kitchen towel to gently rub off the skins without burning your fingers.
- Briny Bites: If your capers or olives are especially salty or vinegary, give them a quick rinse before adding so they don’t overpower the salad’s subtle flavors.
How to Serve Mediterranean Potato Salad
Garnishes
A flourish of fresh herbs, an extra sprinkle of sumac, or maybe a few whole kalamata olives scattered on top make this Mediterranean Potato Salad look as lively as it tastes. A drizzle of your best olive oil or a handful of microgreens can transform the bowl into a gorgeous centerpiece.
Side Dishes
This salad is brilliantly versatile: serve it alongside grilled fish, roasted chicken, or falafel for a full Mediterranean feast. It’s equally stunning with mezze platters, sandwiches, or piled high next to summery vegetable skewers.
Creative Ways to Present
Try layering your Mediterranean Potato Salad on a large platter with the olives and capers scattered artfully, or serve it in individual jars or cups for picnics and parties. For brunch, present it atop a bed of fresh arugula, then finish with edible flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mediterranean Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making it a fantastic dish to enjoy the next day (if there’s any left!).
Freezing
Potato salads, especially those without mayo, are best enjoyed fresh or within a few days. Freezing isn’t recommended—the texture of the potatoes can change and the fresh herbs may lose their vibrancy.
Reheating
Mediterranean Potato Salad is traditionally served at room temperature, but you can gently bring refrigerated leftovers to room temp before serving for the best flavor. A quick 10-second zap in the microwave can help take off the chill, but avoid overheating so the herbs stay fresh.
FAQs
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Can I make Mediterranean Potato Salad ahead of time?
Absolutely! This recipe actually gets better after it sits as the potatoes absorb more of the dressing and the flavors meld together. Prepare the salad a few hours in advance and let it come to room temperature before serving for the best taste.
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What if I can’t find sumac?
Sumac imparts a unique lemony tartness, but if it’s unavailable, try a combination of extra lemon juice and a pinch of smoked paprika for complexity. The flavor won’t be identical, but you’ll still end up with a deliciously tangy potato salad.
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Are there other potatoes I can use?
Yes! While new potatoes are ideal for their texture, small red or fingerling potatoes work beautifully. Just be sure to adjust your boiling time and remember, thinner skins mean you can skip peeling if you like extra color and nutrients.
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How do I make this potato salad more substantial for a main meal?
Make it heartier by adding drained chickpeas, chunks of grilled chicken or tofu, or a handful of chopped hard-boiled eggs. Serve over greens or alongside warm pita for a truly satisfying Mediterranean meal.
Final Thoughts
If you’re looking for a vibrant dish that’s as easy to love as it is to make, this Mediterranean Potato Salad is your answer. Whether it’s picnic season or weekday lunch-time, I promise this salad will bring a little Mediterranean sunshine to your day—so go ahead, give it a try and let the flavors transport you!
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Mediterranean Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Potato Salad is a flavorful and vibrant dish that combines tender new potatoes with kalamata olives, capers, red onion, and a zesty sumac dressing. Perfect for a light and refreshing meal or as a side dish for barbecues and gatherings.
Ingredients
Potato Salad:
- 750 g new potatoes, scrubbed
For the Salad:
- 1/2 cup kalamata olives (50 g), about 18 olives, coarsely chopped
- 2 tbsp capers (in brine), drained and roughly chopped
- 1 small red onion, finely diced
- 2 small bunches flat-leaf parsley, chopped
- Sea salt and freshly ground pepper, to taste
Sumac Dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons sumac plus extra to serve
- 1 teaspoon grainy Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 small garlic clove minced
- Sea salt and freshly ground pepper to taste
Instructions
- Cook Potatoes: Transfer the potatoes to a large pot of cold salted water, bring to a boil, and cook until just tender, about 20-25 minutes. Peel off the skin and cut into slices or chunks.
- Prepare Dressing: Mix together the dressing ingredients in a small bowl.
- Combine Ingredients: In a serving bowl, toss warm potatoes with dressing. Add olives, capers, red onion, and parsley. Season with salt and pepper, toss to combine.
- Adjust Seasoning: Taste and adjust seasoning as desired. Serve at room temperature.
Notes
- Capers in brine can be found in organic stores. Rinse if too vinegary.
- For added nutrients, leave the skin on light-colored potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
