Mediterranean Potato Salad – Simple, Honest & So Good.

There’s nothing fancy here—just real ingredients, a drizzle of good olive oil, and the kind of flavor that reminds you of summer lunches in the backyard or dinners at Yiayia’s.

This Mediterranean potato salad is light and refreshing. No mayo, no fuss. Just tender potatoes tossed with juicy cherry tomatoes, sweet red onion, Kalamata olives, and fresh herbs.

And the dressing?

Just lemon, olive oil, oregano, and a little love.

It’s the kind of dish you throw together and everyone asks for seconds. Perfect with grilled fish, meatballs, or on its own with a slice of crusty bread to soak up the juices.

We love it warm, room temperature, or cold from the fridge the next day (it actually gets better as it sits!).

So next time you’re craving something simple but full of flavor, give this a try. It’s Greek, it’s easy, and it tastes like home!

Crockery & ingredients I love using—find them all here.: My Mediterranean Greek Pantry

1 kg (2.2 lbs) baby or new potatoes, halved

200 g cherry tomatoes, halved

1 small red onion, thinly sliced

A handful of Kalamata olives

2–3 tbsp chopped fresh parsley

A bit of chopped fresh parsley

For the dressing:

5 tbsp extra virgin olive oil

Juice of 1 lemon (or 2 tbsp red wine vinegar)

1 tsp Dijon mustard (optional)

1 tsp dried oregano

Salt & freshly ground black pepper to taste

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Boil the potatoes:
Place the potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let them cool slightly.

Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice (or vinegar), mustard (if using), oregano, salt, and pepper.

Assemble the salad:
In a large bowl, add the warm potatoes, cherry tomatoes, red onion, olives, and herbs. Pour the dressing over and toss gently to combine.

Serve:
Let the salad sit for at least 10 minutes to absorb flavors. Sprinkle with chopped parsley and serve at room temperature or slightly chilled.

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Tips:

• For extra flavor, add capers or crumbled feta.
• This salad tastes even better the next day!