Created on September 3rd, 2025 at 05:10 pm
A fresh, zesty salad with bold flavor and no mayo!
This Mediterranean potato salad is everything you love about summer sides—bold, tangy, and bursting with fresh flavor. It’s made with tender Yukon Gold potatoes, briny olives, salty feta, and bright herbs, all tossed in a lemony olive oil vinaigrette—no mayo needed! Whether you’re meal prepping for the week or serving this at your next picnic or potluck, it’s a guaranteed crowd-pleaser. Even better? You get two flavor options: keep it classic or add extra herbs and a twist of garlic for even more Mediterranean magic. Ideal for busy weeknights, make-ahead lunches, or fall Mediterranean diet plans!
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
📝 Ingredients List
- 2 pounds small new potatoes (Yukon Gold or red bliss)
- ½ cup pitted Kalamata olives, halved
- ¼ cup pitted green olives, halved
- ½ cup crumbled feta cheese
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Large pot
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Whisk
- Large serving bowl
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep the potatoes 🥔
Wash thoroughly. Cut any large ones in halves or quarters so all are a uniform size. - Boil until fork-tender
Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer 15–20 minutes. - Drain & cool
Drain well and let cool slightly so they don’t break when tossed. - Make the vinaigrette 🥄
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper. - Mix the salad
In a large bowl, combine cooled potatoes, Kalamata olives, green olives, crumbled feta, parsley, and dill. - Toss with dressing 🥗
Pour dressing over the salad and gently toss until everything is evenly coated. - Final taste check
Taste and adjust salt or lemon juice if needed. Serve right away or chill for 30+ minutes for deeper flavor.
💡 Pro Tips
- Make it ahead: Best flavor develops after chilling for 30 minutes or more.
- Add crunch: Toss in thinly sliced celery or cucumbers.
- No feta? Try goat cheese or a dairy-free vegan alternative.
- Storage: Store in an airtight container in the fridge for up to 3 days.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 300 | 6g | 28g | 20g | 4g | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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