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Top view of a Mediterranean Potato Salad featuring vibrant green beans, creamy baby gold potatoes, and chunky feta crumbles.

Mediterranean Potato Salad with Lemon Herb Vinaigrette

A vibrant, mayo-free Mediterranean Potato Salad featuring baby gold potatoes, blanched green beans, feta cheese, and kalamata olives tossed in a zesty lemon herb vinaigrette. Perfect for healthy meal prep or summer picnics.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 2 lbs (900g) Baby gold potatoes halved
  • 8 oz (225g) Fresh green beans trimmed and blanched
  • 4 oz (115g) Feta cheese large, chunky crumbles
  • 1/2 cup (75g) Kalamata olives glossy, whole
  • 1/2 small Red onion thin translucent crescent slices
  • 1/4 cup (10g) Fresh dill finely chopped
  • 1/4 cup (10g) Fresh parsley finely chopped
Dressing
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Fresh lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano

Equipment

  • 1 Large pot For boiling potatoes
  • 1 Mixing Bowl Simple white ceramic bowl for serving

Method
 

Preparation
  1. Place baby gold potatoes in salted water, boil for 12-15 minutes until fork-tender, drain, and halve.
  2. Boil green beans for 2-3 minutes, then immediately shock in ice water to maintain vibrant color.
  3. Whisk olive oil, lemon juice, garlic, and oregano until a thin, translucent herb vinaigrette forms.
  4. Combine potatoes, beans, red onions, and olives in a bowl. Toss with vinaigrette while potatoes are warm.
  5. Gently fold in feta crumbles and top with finely chopped fresh dill and parsley.

Notes

Dress the potatoes while they are still warm to maximize flavor absorption.
Use high-quality extra virgin olive oil for the best tasting vinaigrette.