A fresh and flavour-packed potato salad, tossed in a herby, garlicky dressing and finished with sun-dried tomatoes, red onion, spring onions, and your choice of feta or mozzarella. Perfect for warm weather!
It’s one of those throw-it-together dishes that looks as good as it tastes, and it works beautifully as a BBQ side, picnic salad, or light lunch. I also love it with grilled halloumi or chicken kebabs
What You Need to Make It
For the full recipe with measurements, scroll to the bottom of the post.
Baby New Potatoes
You’ll need 750g to 1kg — ideally halved or quartered depending on their size. Leave the skins on for texture and fibre.
Sun-Dried Tomatoes
Chopped and slightly chewy, these add intense flavour and a nice contrast to the soft potatoes.
Red Onion + Spring Onion
Red onion brings a little sharpness, and spring onions add a fresh, mild bite.
Feta or Mozzarella
Choose feta for a salty tang, or mozzarella for a softer, creamier taste. Both work brilliantly.
Basil
A handful of fresh basil leaves, roughly torn, gives the salad that unmistakable Mediterranean aroma.
Optional: Black Olives
Add them if you love them — sliced or halved is best. They deepen the flavour and tie everything together.
For the Homemade Dressing
If you want to make your own dressing it’s easy enough to do with ingredietnts you probably have already:
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, grated or crushed
- ½ tsp dried oregano or mixed herbs
- Salt and black pepper, to taste
Just whisk everything together in a small bowl or shake it in a jar — and that’s it. Pour it over the potatoes while they’re still a little warm so they soak it all up.
Prefer a Shop-Bought Dressing?
If you’re short on time or just want to keep it simple, there are some brilliant premade dressings that work really well with this salad:
- Italian Dressing – zesty, herby, and ideal with sun-dried tomatoes
- Lemon & Herb Dressing – light and fresh, especially good if you’re using mozzarella
- Garlic & Herb Dressing – brings that garlicky depth without making your own
- Balsamic Vinaigrette – great if you like a slightly sweeter, tangy finish
Brands like Newman’s Own, PizzaExpress, M&S, and Biona all have options worth trying. You can also jazz up any store-bought dressing with a squeeze of lemon or a handful of fresh herbs.
How To Make It
This is one of those recipes that feels a bit fancy but is actually super easy — and the best bit? You can make it ahead of time, and it only gets better as it sits. Here’s how it comes together:
Step 1: Boil the potatoes
Start by cooking the baby new potatoes in a pan of salted water. They’ll need about 12 to 15 minutes, depending on size — you want them tender but not falling apart. Once they’re done, drain them and let them cool slightly. They don’t need to be completely cold — in fact, slightly warm potatoes help to soak up the dressing.
Step 2: Mix up the dressing
While the potatoes are cooling, whisk together your dressing. It’s a simple mix of extra virgin olive oil, white wine vinegar or lemon juice, Dijon mustard, garlic, and some dried oregano (or mixed herbs). Season with salt and pepper, give it a taste, and adjust if needed. You can also pop everything into a jar and give it a good shake.
💡 In a rush? Use a shop-bought dressing instead — scroll up for my favourite options!
Step 3: Assemble the salad
Once the potatoes have cooled slightly, transfer them to a bowl and add the chopped sun-dried tomatoes, thinly sliced red onion, spring onions, fresh basil leaves, and black olives if you’re using them.
Step 4: Dress it
Pour the dressing over the warm potatoes and gently toss everything together. Try not to be too rough — you want the potatoes to hold their shape. The warm potatoes will soak up all that garlicky, herby flavour as they cool.
Step 5: Add the cheese
Just before serving, crumble over your feta or tear up some mozzarella and fold it through. You can serve this salad slightly warm or at room temperature, but you can also chill it and let the flavours develop even more.
Top Tips
- This salad gets even better after 30 minutes as the flavours meld, so feel free to make it ahead.
- Serve it at room temperature or slightly chilled.
- Great with grilled meats, burgers, veggie skewers, or anything smoky from the BBQ.
Mediterranean Style Potato Salad
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Ingredients
- 750 g baby new potatoes halved or quartered
- 80 g sun-dried tomatoes chopped
- ½ small red onion finely sliced
- 2 spring onions thinly sliced
- A handful of fresh basil leaves torn
- 100 g feta crumbled or mozzarella (torn)
- Optional: A small handful of black olives halved
For the Dressing: (see notes below for alternatives)
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove finely grated or crushed
- ½ tsp dried oregano or mixed herbs
- Salt and black pepper to taste
Instructions
- Add the halved or quartered potatoes to a pan of salted water. Bring to a boil and cook for 12–15 minutes, or until tender. Drain and set aside to cool slightly.
- In a small bowl or jar, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, garlic, herbs, salt, and pepper.
- Add the cooked potatoes to a large bowl along with the sun-dried tomatoes, red onion, spring onions, basil, and olives (if using).
- Pour over the dressing while the potatoes are still warm and gently toss everything together until well coated.
- Just before serving, fold through the crumbled feta or torn mozzarella.
Notes
Nutrition information is automatically calculated, so should only be used as an estimate.