Mediterranean potato salad is so easy and simple. It’s made with only a few ingredients and packed with flavor thanks to a homemade zaatar dressing.
Mediterranean side dishes work so well with many types of food. Side dishes such as Greek potatoes, Mediterranean salad and Lebanese rice with vermicelli are some of the popular side dishes that everyone loves. This Mediterranean style potato salad is so simple and easy to make. It’s a delicious twist on the classic.
Why this Mediterranean potato salad is a winner
The best thing about this fresh potato salad is that it’s made with very few ingredients. Moreover, mayo isn’t one of the ingredients and therefore this delicious salad is perfect for outdoors and can stay at room temperature for a few hours and still taste perfect.
This homemade potato salad is flavored with olive oil, zaatar, herbs and spices. It’s so simple to make and is a great twist on the calorie-dense potato salad. I bet everyone at the potluck is going to be super excited when you bring this delicious Mediterranean style potato salad.
Healthy potato salad ingredients
To make this potato salad, you only need a few ingredients:
- Potatoes
- Red onion
- Fresh dill
- Fresh parsley
That’s all, plus a delicious potato salad Mediterranean style dressing that’s made with zaatar, olive oil, garlic cloves and lemon. All the delicious ingredients in this potato salad will make you swoon! This salad is packed with herbs and tasty spices and you will be surprised to see that it’s possible to make a tasty homemade potato salad without using mayonnaise.
What kind of potatoes should I use?
I prefer using baby potatoes for this potato salad recipe because the skin is tender and edible. Because they’re small, all you need to do is to cut them in half. However, you can also use golden or red potatoes for this recipe as well. It’s best that the potatoes keep their shape after they’re cooked.
How to make Mediterranean style potato salad
This is such an easy side dish and salad that you can even make it with your kids. Start by washing the potatoes and if you’re using baby potatoes, simply cut them in half. If using larger potatoes cut them into 6-8 pieces. Cook them in salty water and drain. Pour some cold water over the potatoes to stop the cooking process.
Place the cooked potatoes in a large bowl, add chopped fresh parsley and dill to the bowl. Finely chop the red onion and add it to the potatoes and herbs. Add the dressing and you’re all done! I usually cover the bowl with a plastic wrap and refrigerate for 30 minutes before serving. However, this Mediterranean potato salad is perfect cold or at room temperature.
How long to boil the potatoes for the potato salad
This completely depends on the size of the potatoes. I usually place the cut potatoes in a sauce pan or a pot and cover them with water and add a pinch of salt. Then, bring it to boil and cook for about 10-15 minutes until they are fork tender but not falling apart. Check out Kitchn to read about how to boil potatoes and its tips and tricks.
Mediterranean potato salad dressing
The best part of this easy potato salad is the zaatar dressing! It’s simple, flavorful and a bit tangy which goes perfectly with the starchy texture of the potatoes. To make this dressing, mix zaatar, olive oil, garlic and lemon juice in a bowl or a jar and pour it over the salad. Then mix the salad so everything is well incorporated. Taste and add a bit of salt if needed.
Want to elevate this homemade potato salad?
You can always add more ingredients to make this salad even more delicious:
- Kalamata olives
- Sun dried tomatoes
- Capers
- Boiled eggs
- Green onion
What to serve with homemade potato salad
This healthy potato salad is perfect for potlucks, especially in summer. Since it doesn’t have mayonnaise, you can keep it at room temperature or even at a barbecue table outside for hours without worrying that it might go bad. Serve this potato salad with some grilled meat such as beef shish kabob, chicken shish kabob or salmon shish kabob.
Can you freeze potato salad?
You cannot freeze potato salad. Boiled potato loses its texture and flavor once frozen and the herbs will wilt. It’s best to serve this homemade potato salad fresh.
Can I make this Mediterranean potato salad ahead of time?
Yes. However, I suggest you make it only a few hours ahead of time so the herbs are fresh when served. Also, add the dressing to the potato salad right before serving to prevent the herbs from wilting. You can boil the potatoes a day ahead and have them ready for the salad.
More Recipe:
Notes and tips for making easy potato salad without mayo
- It’s important to use red onions in this potato salad recipe. Red onions add so much flavor to salads and are not as strong as white or yellow onions.
- If you don’t have fresh dill, use on tablespoon dried dill weeds in this salad.
- Taste the salad as you go, if it needs more salt, add a pinch and mix well to incorporate flavors.
- The zaatar dressing for this salad is so tasty and easy to make. You can make it ahead of time and use when needed.
Mediterranean Potato Salad
Mediterranean potato salad is so easy and simple. It's made with only a few ingredients and is packed with flavor thanks to a homemade zaatar dressing.
Ingredients
- 2 lb baby potatoes
- 1 red onion finely diced
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
Zaatar dressing
- 1 tbsp zaatar
- 1/3 cup olive oil extra virgin
- 4 cloves garlic minced
- 2 lemons juice of
Instructions
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Wash the baby potatoes and cut the in half. Place the potatoes in a pot and cover with water. Add 1 tsp salt and bring them to boil.
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Boil the potatoes until fork tender but not mushy. This will take about 10 minutes once they start boiling. Make sure the potatoes are fully cooked but they're not falling apart.
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Drain the potatoes and run under cold water to stop the cooking process. Place the potatoes in a large bowl and leave them to cool.
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Once cool, add chopped onion, dill and parsley to the bowl and mix well.
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Mix zaatar, olive oil, minced garlic and lemon juice in a bowl and add it to the potato salad. Mix well.
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Taste and add more salt if needed.
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Serve cold or at room temperature.
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