Vegan Fresh Mediterranean Potato Salad
This potato salad is a bright, satisfying crowd-pleaser that proves plant-based eating never has to feel like a compromise. Tender baby Yukon Gold potatoes soak up a zippy lemon-Dijon dressing while still warm, which means every bite is deeply flavored rather than just coated on the surface. Kalamata olives, capers, and cherry tomatoes bring that punchy, briny Mediterranean character, while crisp cucumber and fresh parsley keep things light and vibrant. A touch of fresh mint, if you choose to add it, lifts the whole bowl with a subtle herbal note that makes it feel genuinely special. Everything in the dressing is pantry-friendly and entirely plant-based — no swaps or substitutions needed, just good olive oil and a fresh lemon. It serves four and works beautifully as a main or a side, and it holds up well if you want to make it slightly ahead and let the flavors meld before the meal.
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Learn more →Ingredients
4 servings
- 2 lb baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced into ½-inch pieces
- ½ cup pitted kalamata olives, halved
- ¼ cup red onion, thinly sliced
- 2 tbsp capers, drained
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- ½ tsp dried oregano
- ¼ tsp black pepper
Instructions
- 1
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.
- 2
While the potatoes cook, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, 1 tsp salt, and black pepper in a small bowl until emulsified.
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