This bright, herby potato salad leans into everything a Mediterranean-style plate is built on: tender baby Yukon Golds, crisp celery, sharp scallions, and a generous handful of fresh dill and parsley. The dressing brings tang and depth with whole-grain mustard, Dijon, and a splash of apple cider vinegar, coating every potato piece without weighing the dish down. Simmering the potatoes until just fork-tender and letting them cool before dressing keeps the texture creamy but never mushy, while a short chill in the fridge lets all those herbs and mustards really soak in. It's a naturally plant-forward, vegetable-heavy side that fits right into a Mediterranean way of eating, whether you're serving it alongside grilled vegetables, a big green salad, or grain-based mains. Make it ahead for a picnic or potluck — it only gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
Drain the potatoes in a colander and spread them out in a single layer on a sheet pan or large plate. Let them cool for 20–30 minutes, until no longer steaming and just barely warm to the touch.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
