This Mediterranean-inspired potato salad is bright, herbaceous, and incredibly refreshing. It features fork-tender yellow or russet potatoes tossed in a zesty lemon-Dijon vinaigrette, with fresh parsley, cilantro, green onions, and savory kalamata olives adding bold layers of flavor. Perfect as a light side dish for grilled meats, picnics, or meal prep, this salad can be served warm or cold — and it only gets better as it sits.
The Garden-Fresh Potato Salad
6
servings10
minutes15
minutes250
kcalIngredients
- For the Salad:
2 pounds small yellow or russet potatoes
1 tablespoon salt (for boiling water)
¼ cup red onion, chopped
¼ cup kalamata olives, chopped
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
2–3 green onions, thinly sliced
- For the Dressing:
⅓ cup fresh lemon juice
¼ cup extra virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Cook the Potatoes:
– Place the potatoes in a large pot, cover with water, and add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender. Drain and let cool slightly. - Prepare the Potatoes:
– Once cool enough to handle, cut the potatoes into bite-sized chunks and place them in a large salad bowl. - Make the Dressing:
– In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified. - Combine Ingredients:
– Pour the dressing over the potatoes and toss gently to coat. Add the chopped red onion, olives, parsley, cilantro, and green onions. Toss again until everything is evenly combined. - Serve:
– Serve warm, at room temperature, or chilled. If the salad dries out in the fridge, revive it with a light drizzle of olive oil before serving.
Notes
- Make It Ahead:
This salad stores beautifully in the fridge for up to 3 days. The flavors continue to develop, making it a great prep-ahead dish. - Customizable Herbs:
If you’re not a fan of cilantro, swap it for dill, basil, or more parsley for a different flavor twist. - Olive Options:
Kalamata olives add a Mediterranean flavor, but you can substitute with black olives or capers if preferred.
This Lemon-Herb Potato Salad offers a lighter, dairy-free take on the traditional potato salad. With bright citrus, bold herbs, and briny olives, it’s flavorful without being heavy — and it’s just as welcome at a summer cookout as it is on a weekday lunch plate. The balance of freshness and savory punch makes this one a reliable crowd-pleaser.
