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Recipes/ Sides/ Vegan/ vegan recipes/ vegetarian recipes

Mediterranean Potato Salad

Mediterranean Potato Salad

Potato salads are quintessential summertime food, making appearances at potlucks, barbecues and picnics all season long. But here’s a confession: I don’t even give them a second glance. I’ve never been a mayo person (especially not in large quantities). For years I didn’t even realize that there was such a thing as non-mayo potato salad! Growing up, that was all that was ever around, so I learned to just cruise right on by and find something else to enjoy.

But this Mediterranean Potato Salad? I’ll definitely stop for this version. With no mayo in sight and a variety of veggies, this is no boring potato salad. Red onions, green beans, eggplant and zucchini are all roasted in the oven with just a touch of garlic to make them tender and flavorful. Move over, mayo. There’s a new potato salad in town.

Mediterranean Potato Salad

I used fingerling potatoes since I find them adorable and grab them whenever I see them. But you could use whatever potatoes you like! While the potatoes are boiling, whisk together a simple vinaigrette. Be sure to add the dressing to the potatoes and veggies while still hot so they really soak up the flavor. Fresh herbs are the finishing touch.

Potato salad gets better as it sits, so if you can hold off from digging in right away you’ll definitely be rewarded.


Mediterranean Potato Salad

Mediterranean Potato Salad

A simple Mediterranean-inspired potato salad filled with roasted veggies, plenty of fresh herbs and a bright lemon mustard vinaigrette.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: about 8 servings 1x


For the salad:

  • 3 pounds fingerling potatoes, halved lengthwise (quartered if large)
  • 1 teaspoon salt, divided
  • 3/4 cup chopped red onion
  • 5 ounces slender green beans, trimmed and cut in half
  • 2 cups cubed eggplant (1/2-inch chunks)
  • 1 small zucchini, cut into thick rounds and quartered
  • 2 tablespoons olive oil
  • 1 clove garlic, minced

For the dressing:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, minced
  • 6 large fresh basil leaves, chiffonade


  1. Preheat oven to 375ºF.
  2. Place the potatoes in a large saucepan or stockpot and add enough water to cover. Add 1/2 teaspoon of salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl.
  3. Meanwhile, spread the red onion, green beans, eggplant and zucchini onto a large rimmed baking sheet. Drizzle with the olive oil and toss with the remaining 1/2 teaspoon salt and the garlic. Bake for 15-20 minutes, stirring once halfway through, until tender. Remove from the oven and add to the bowl with the potatoes.
  4. To make the dressing, add the mustard, lemon juice, vinegar, oregano, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth. Pour the dressing into the bowl with the potatoes (do this while the potatoes are still hot) and toss to combine. Once the potatoes are no longer piping hot, sprinkle on the fresh parsley and basil.
  5. Serve at room temperature or chilled.

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  • Reply
    July 21, 2014 at 8:55 am

    I love a good potato salad. Love the Mediterranean twist!

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:35 pm

      Thanks Andrea! 🙂

  • Reply
    July 21, 2014 at 10:22 am

    Yum! I hate those gloopy potato salads with mayo but love vinaigrette dressed ones. All the herbs in here sound delicious. I think I’d have to throw in some olives too!

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:36 pm

      Same here – they are just too heavy for me I think! I bet olives would be a delicious addition!

  • Reply
    Stephanie @
    July 21, 2014 at 10:50 am

    OMG – that looks so YUMMY! I’m pinning for future reference.

    Many Thanks!

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:37 pm

      Thanks Stephanie!

  • Reply
    Kare @ Kitchen Treaty
    July 21, 2014 at 12:00 pm

    Ashley, this looks incredible! I’m not mayo-averse, but this looks better than most mayo versions by far.

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:38 pm

      Thanks Kare! I loved adding all the extra veggies and herbs 🙂

  • Reply
    [email protected]
    July 21, 2014 at 12:54 pm

    Never had a potato salad before sadly but this looks so good!!

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:39 pm

      Never before?? You need to try it out sometime! 🙂

  • Reply
    July 21, 2014 at 1:24 pm

    I love that this is loaded up with veggies! Looks like a potato salad that I could make a meal out of 🙂

    • Reply
      Ashley Jennings
      July 21, 2014 at 3:40 pm

      Yes! We may have done that a few times at our house 🙂

  • Reply
    Bill @thewoksoflife
    July 21, 2014 at 9:56 pm

    I love “mayoless” potato salad recipes and this one is even better with roasted veggies. Nice job and beautiful photos!

    • Reply
      Ashley Jennings
      July 22, 2014 at 4:08 pm

      Thanks so much Bill! Roasted veggies make just about everything better! 🙂

  • Reply
    Kim of Mo'Betta
    July 22, 2014 at 12:32 pm

    Sounds awesome! I’m not a big mayo fan either.

    • Reply
      Ashley Jennings
      July 22, 2014 at 4:11 pm

      Thanks Kim! Glad I’m not alone 🙂

  • Reply
    July 22, 2014 at 7:49 pm

    I love how your blog constantly has new fresh ideas and recipes… Your recipes are delicious

    • Reply
      Ashley Jennings
      July 23, 2014 at 12:32 pm

      Thanks so much for the kind words about the blog!

  • Reply
    Sarah @ Making Thyme for Health
    July 22, 2014 at 7:55 pm

    I honestly love any kind of potato salad but it never hurts to have one that’s loaded with veggies and fresh herbs. I love the idea to give it a Mediterranean twist too!

    • Reply
      Ashley Jennings
      July 23, 2014 at 12:30 pm

      Thanks Sarah! You can never go wrong with lots of veggies and fresh herbs! 🙂

  • Reply
    Marta @ What should I eat for breakfast today
    July 23, 2014 at 3:04 pm

    I’m not a mayo person myself. Nice solution.

    • Reply
      Ashley Jennings
      July 24, 2014 at 8:11 am

      Thanks Marta!

  • Reply
    July 25, 2014 at 7:34 am

    Thank you so much for sharing this recipe, I made it for lunch today and it was absolutely scrumptious! I really enjoyed the dressing and the unusual combination of vegetables (as a German this has nothing to do with the potato salad you’d find around here usually..) , and I can definitely see myself coming back to this recipe more often this summer. And it’s student-budget friendly, too! Seriously, this one here is a winner through and through! 🙂

    • Reply
      Ashley Jennings
      July 25, 2014 at 2:41 pm

      I’m so happy to hear it Grace! Thanks for letting us know! 🙂

  • Reply
    July 25, 2014 at 11:05 pm

    I refuse to support mayo consumption in any form. So this is my new favorite salad! I can already tell, but just to be sure I’ll make it this weekend. And probably next. For “research purposes”. 😛

    • Reply
      Ashley Jennings
      July 26, 2014 at 7:51 am

      You should definitely try it out for research purposes! 🙂

  • Reply
    July 29, 2014 at 3:24 pm

    I’ve been experimenting with using cashews as a base for salad dressing, I soaked 1/4 cup for a few hours and added 1/2 cup of water before blending. Quite tasty!

    • Reply
      Ashley Jennings
      July 30, 2014 at 7:01 am

      That sounds delicious! Glad to hear it! 🙂

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