🌱 Mediterranean Vegan Potato Salad 🥔
This Mediterranean Vegan Potato Salad is fresh, herby, and nothing like the heavy mayo version. Tender baby potatoes get tossed with cherry tomatoes, Kalamata olives, red onion, and a lemon-garlic dressing loaded with parsley. It’s bright, colorful, and made for cookouts, meal prep, and easy dinners.
I love serving this slightly warm or chilled. The potatoes soak up the dressing, the olives add a salty bite, and every bowl looks like summer. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Potato Salad
- 🌱 Completely vegan and mayo-free
- 🍋 Bright lemon-herb dressing
- 🍅 Cherry tomatoes and olives
- 🧅 Crunchy red onion
- 🧊 Great warm or cold
- 🧺 Perfect for picnics and meal prep
The Secret to Flavorful Potato Salad
Dress the potatoes while they’re still warm so they absorb the lemon and garlic. Don’t overcook them — they should be tender but still hold their shape. Lots of parsley and a pinch of chili flakes make this taste Mediterranean instead of plain.
Frequently Asked Questions ❓
What potatoes work best? 🥔
Baby gold or baby yellow potatoes are perfect. Red potatoes also hold up well. Avoid starchy russets if you can.
Can I make it ahead? 🕒
Yes. It keeps in the refrigerator for up to 4 days. Add extra herbs and a squeeze of lemon before serving.
Is this good served warm? 🔥
Yes. It’s delicious warm, room temperature, or chilled.
🌱 Mediterranean Vegan Potato Salad
Ingredients 🛒
- 2 lb (900 g) baby potatoes, halved
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives
- ½ small red onion, thinly sliced
- ½ cup fresh parsley, chopped
- Optional: 2 tablespoons fresh dill or mint
For the Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- Pinch of chili flakes
Instructions 👩🍳
- Place the potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, until just tender. Drain well.
- Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon, salt, pepper, oregano, and chili flakes.
- Toss the warm potatoes with the dressing so they soak up the flavor.
- Add the cherry tomatoes, olives, red onion, and parsley. Toss gently.
- Taste and add more lemon or salt if needed. Serve warm or chilled.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Net carbohydrates | 24g |
| Total carbohydrates | 27g |
| Fiber | 3g |
| Total fat | 10g |
| Sodium | 320mg |
Estimates based on baby potatoes, olives, tomatoes, and olive oil dressing. Exact numbers may vary by potato size.
Notes & Tips 💡
- Soak the red onion in cold water for 5 minutes if you want a milder flavor.
- A handful of cucumber or roasted red pepper is a great extra.
- Vegan feta crumbles make this even more Mediterranean.
- Don’t skip dressing the potatoes while they’re warm — that’s the flavor trick.
This Mediterranean Vegan Potato Salad is bright, herby, and so much fresher than the classic. A bowl that works for every season. 🥔🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
