Mediterranean Potato Salad 

This potato salad is dairy-free, vegan, and naturally gluten-free. A lighter version of traditional potato salad, which is perfect to enjoy during the warm summer months. Serve at your next barbecue or gathering!


  • No red onion? Use a shallot or a couple of spring onions instead. 
  • No lemon? Try with lime juice instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4


700 g Potatoes

½ Red onion (chopped )

10 g Parsley (chopped )

10 g Dill (chopped )

5 tbsp extra virgin olive oil

½ Lemon (juiced)

1 tbsp Dijon mustard

1 tbsp Oregano

70 g Green olives (pitted )

Salt & pepper


  1. Cook the potatoes: Cut the potatoes into 0.5 cm thick slices. Place them in a saucepan and cover with water. Season with salt. Place over medium heat, bring to a boil, then simmer for 10 minutes, or until tender. Be careful not to overcook the potatoes to avoid them breaking too much. Drain and allow them to cool slightly.
  2. Make the vinaigrette: In a large mixing bowl, mix together the mustard and lemon juice. Add the olive oil a little at a time, stirring until smooth and emulsified. Add the red onion and oregano, then mix and season to taste with salt and pepper.
  3. Finish the salad: When the potatoes are cooked, add them to the bowl with the vinaigrette along with the parsley, dill and green olives. Gently mix until well coated.
  4. Serve: Taste and adjust the seasonings. Serve warm or at room temperature.
Oddbox image

How to store

Cover and store in the fridge for up to 3 days. Allow the potato salad to come to room temperature before serving.