There's nothing more satisfying than potato salad, especially in the summer months. This Mediterranean Potato Salad is the perfect picnic salad or simply to keep stashed in the fridge for a little snack. A tangy lemony dressing accompanies potatoes, olives and feta cheese for the perfect bite.
Truth be told, I'm not a HUGE potato fan unless they come in some sort of roasted form - like these batata harra or just straight up french fries. More traditional American potato salad has NEVER been something that I've enjoyed, I guess the mayo is a turn off to me. But a tangy, no mayo potato salad I can get behind. This Mediterranean Potato salad is a variation from my traditional Lebanese Potato Salad that is absolutely classic, loved and adored.
The dressing is slightly jazzed up and a few additions to the salad including feta cheese and kalamata olives make this a 5 star dish! I think you will love it and it will be the hit of any picnic this summer.
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Ingredients
As with many of my recipes, you can feel free to adjust and adapt ingredients to what you have on hand. All of these ingredients can typically be found on my Middle Eastern Pantry Staple list which is available to all new subscribers!
- Potatoes - In this recipe, using a thin skinned potato is ideal. I'm using an assortment of purple, red and yellow. A fingerling potato would also work in this dish. I would avoid russet potatoes in this recipe.
- Shallots - Adding some caramelized shallots to the dressing adds a nice sweetness, you can also thinly slice onion if you don't have shallots.
- Kalamata Olives - I love the addition of olives which gives the salad a nice bite. You can use another type of olive if you prefer.
- Feta - Feta cheese is a staple in our house and used in so many dishes, whether it's in a salad - like this farro salad or sprinkled on lamb tacos - it's the perfect salty cheese and adds so much flavor to this dish.
- Fresh Oregano - Truthfully, I have an abundance of fresh oregano growing in my garden so it was the herb of choice for me. Basil would also work very lovely in this if that is more accessible to you. But I love the bit of freshness it adds to the salad. Our traditional Lebanese Potato Salad using parsley which is also another great herb to include if you prefer.
- Scallions - A pop of bite from some scallions or green onions - not overpowering like traditional onions.
- Garlic - Always and forever - you can always sub toum too!
- Lemon Juice and Zest - Anything with lemon gives such a bright flavor and that is the star of this dish.
- Extra Virgin Olive Oil - Our base for the dressing, you can also use avocado oil if you prefer a more neutral flavor but the olive oil really lends itself to the Mediterranean flair.
- Dijon Mustard - I like a hint of dijon to balance the other flavors. The one from Trader Joe's is really delicious and quite spicy but gives so much flavor. Any brand will work of course.
- Aleppo Pepper - If you have used Aleppo pepper before, it's a nice spice that packs a lot of flavor. Not particularly hot but just adds good flavor overall. You can sub paprika if you prefer.
- Sumac - Adding to the lemony flavor is sumac, sumac is a classic spice in Arab cuisine - known particularly well in the class fattoush salad.
- Salt - Salt in layers throughout the dish, I am using Diamond kosher salt
See recipe card for quantities.
Instructions
Low effort recipes are especially satisfying, I would classify this into that category. There isn't much cooking besides boiling potatoes and cooking some shallots - everything else is assembly and can be done ahead of time. Perfect for a party!
- Step 1: Wash and sort your potatoes. You want to make sure your potatoes are relatively the same size to ensure the most even cooking. Place cleaned potatoes into a large pot and fill with cold water until potatoes are fully covered by 1-2 inches. Generously salt your water - 2-3 Tablespoons of salt. Place pot on stovetop burner on high heat and bring to boil. Once water begins to boil, cook for 10-12 minutes or until potatoes are fork tender. Once done, drain over sink in colander and set aside until easy to handle.
- Step 2: While your potatoes cook, prepare your shallots. Remove the ends of the shallots, slice in half to create a flat base. Then slice the half thinly. In a small skillet (I like a non-stick for this) add in 2 teaspoons of olive oil and heat on medium heat. Once heated, add your shallots and a pinch of salt. Allow the shallots to cook on medium heat for 5-8 minutes until they become soft and a little caramelized. Remove from heat and set aside.
- Step 3: In a small bowl, begin adding your dressing ingredients. Crushed or minced garlic, lemon zest and juice, olive oil, dijon mustard, Aleppo pepper, sumac, salt and finally the cooked shallots. Whisk until fully combined and adjust salt if needed.*
- Step 4: Begin assembling your salad. Cut your potatoes in half then each half into quarters. If some of the pieces are larger, cut one more time. You want bite size pieces. Add all the potatoes to a large bowl.
- Step 5: Add your chopped olives, scallions, crumbled feta and chopped oregano. Finally pour ½ of your dressing and mix to combine.
- Step 6: Reserve half of your dressing and add more as needed after tasting. Once refrigerated, you may need to add additional dressing as the potatoes absorb some of the dressing. The salad is best enjoyed right away or remove from fridge about an hour before serving.
I always love making extra dressing to have on hand so this dressing recipe will yield you extra. Reserve some in case your potato salad needs it as the potatoes absorb a lot of liquid. Otherwise, use in other salads, as a marinade or simply to drizzle over any roasted vegetable or whatever you have on hand.
Substitutions & Variations
Feel free to make this recipe your own - I've added a few substitutions in the ingredient list but here are a few others if you need.
- Kalamata Olives- use whatever your favorite olive is - you can also use capers in their place.
- Fresh Oregano - fresh basil, parsley or tarragon would be a great replacement for oregano if you don't have it on hand.
- Aleppo Pepper - paprika is a nice replacement for Aleppo pepper if you don't have on hand.
- Feta - If you want to keep this salad vegan, you can omit the feta cheese or try my simpler Lebanese potato salad
Storage
The salad is good for 4-5 days in the fridge, do not freeze.
The dressing is good up to 2 weeks stored in a sealed container in the fridge.
Why We Love this Dish
The pop of lemon flavor, the tender potatoes and the ease of making this dish are all reasons to love it! Go outside the box and make a potato salad that everyone will crave!
If you make this Mediterranean Potato Salad, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Mediterranean Potato Salad {no mayo}
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This tangy, lemony Mediterranean Potato Salad is perfect for a weeknight meal or picnic. No mayo and packed with flavor. Gluten free and easily made vegan which makes it perfect for a gathering. Olives, feta cheese and spices level up this classic potato salad.
Ingredients
Salad
- 2 pounds small thin skinned potatoes scrubbed and cleaned: red, gold, purple or fingerling are all ideal
- 2 shallots, thinly sliced
- 2 teaspoons Olive oil
- Salt, see recipe instructions
- 1 cup kalamata olive, chopped
- 1 ½ cups crumbled feta, I prefer blocks of feta and crumble myself
- 1 bunch scallion, above 8-10, chopped
- Fresh oregano, one small bundle chopped
- ½ of your prepared dressing, reserve the other half
Dressing
- 4-5 cloves of fresh garlic, zested with microplane or minced finely (can sub 3 heaping teaspoons of toum in its place if you'd prefer)
- Zest of 3 lemons
- ¾ cup fresh lemon juice, about 3-4 lemons
- ¾ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac spice
- 2 teaspoons kosher salt, 1 teaspoon if using table salt
- 1 teaspoon black pepper
Instructions
Salad
- Wash and scrub your potatoes. You want to make sure your potatoes are relatively the same size to ensure the most even cooking. Place cleaned potatoes into a large pot and fill with cold water until potatoes are fully covered by 1-2 inches.
- 2 pounds small thin skinned potatoes scrubbed and cleaned: red, gold, purple or fingerling are all ideal
- 2-3 Tablespoons of salt
- Generously salt your water - 2-3 Tablespoons of salt.
- Place pot on stovetop burner on high heat and bring to boil. Once water begins to boil, cook for 10-12 minutes or until potatoes are fork tender. Once done, drain over sink in colander and set aside until easy to handle.
- While your potatoes cook, prepare your shallots. Remove the ends of the shallots, slice in half to create a flat base. Then slice the half thinly.
- 2 shallots, thinly sliced
- In a small skillet (I like a non-stick for this) add in 2 teaspoons of olive oil and heat on medium heat. Once heated, add your shallots and a pinch of salt.
- 2 teaspoons Olive oil,
- pinch of salt
- Allow the shallots to cook on medium heat for 5-8 minutes until they become soft and a little caramelized. Remove from heat and set aside.
- Begin assembling your salad. Cut your potatoes in half then each half into quarters. If some of the pieces are larger, cut one more time. You want bite size pieces. Add all the potatoes to a large bowl.
- Add your chopped olives, scallions, crumbled feta and chopped oregano. Finally pour ½ of your dressing and mix to combine.
- 1 cup kalamata olive, chopped
- 1 ½ cups crumbled feta, I prefer blocks of feta and crumble myself
- 1 bunch scallion, above 8-10, chopped
- Fresh oregano, one small bundle chopped
- ½ of your prepared dressing, reserve the other half
Dressing
- In a small bowl, begin adding your dressing ingredients.
- 4-5 cloves of fresh garlic, zested with microplane or minced finely (can sub 3 heaping teaspoons of toum in its place if you'd prefer)
- Zest of 3 lemons
- ¾ cup fresh lemon juice, about 3-4 lemons
- ¾ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac spice
- 2 teaspoons kosher salt, 1 teaspoon if using table salt
- 1 teaspoon black pepper
- Add in your cooked shallots and whisk to combine.
- prepared cooked shallots, see above
- Begin by using only ½ of your dressing on your salad, reserve the other half to add if needed or after refrigerated.
Notes
- Salad is best enjoyed immediately
- After storing in the fridge, add additional dressing as needed as the potatoes tend to absorb the dressing.
- Allow to come to room temperature about 30 minutes to an hour before enjoying from fridge.
- Recipe can be made vegan but omitting the feta cheese.
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