Zesty Mediterranean Potato Cucumber Salad with Fresh Herbs and Lemon Dressing

This refreshing Mediterranean-inspired potato cucumber salad combines tender boiled potatoes, crisp cucumbers, juicy tomatoes, and vibrant herbs. Tossed in a zesty lemon-olive oil dressing and seasoned with aromatic spices like sumac and black pepper, this dish is a bright, flavor-packed side perfect for summer meals, picnics, or light lunches.

Why You’ll Love This Recipe

• Combines creamy potatoes with crisp, fresh vegetables for a satisfying contrast in texture

• The lemon dressing is light yet full of flavor, with tangy and herbaceous notes

• Completely dairy-free and vegan, making it suitable for a variety of diets

• Comes together easily with minimal ingredients and simple preparation

• Can be made ahead, and the flavors improve as it sits

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes or small waxy potatoes

• Fresh cucumber, thinly sliced or diced

• Cherry tomatoes or vine tomatoes, chopped

• Red onion, finely sliced

• Fresh parsley and mint, chopped

• Olive oil

• Fresh lemon juice

• Garlic, minced

• Ground sumac (optional, for a tangy finish)

• Salt and black pepper

• Optional: crumbled feta cheese or olives for extra richness

Directions

1. Wash and boil the baby potatoes in salted water until fork-tender, about 15–18 minutes. Drain and let cool slightly.

2. Once cooled, cut the potatoes into halves or quarters, depending on size.

3. In a large mixing bowl, combine the potatoes, cucumber, chopped tomatoes, and red onion.

4. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and sumac (if using).

5. Pour the dressing over the salad and toss gently to combine.

6. Add the chopped parsley and mint, folding them in at the end to keep their freshness intact.

7. Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

8. Serve chilled or at room temperature.

Servings and timing

Serves: 4–6
Total time: 30 minutes (15–18 minutes cooking, 10–12 minutes prep)

Variations

• Add chickpeas or white beans for a heartier version with added protein

• Toss in black or Kalamata olives for briny flavor

• Sprinkle crumbled feta cheese on top for a richer, tangier profile

• Swap sumac for a touch of za’atar or smoked paprika

• Use grilled or roasted potatoes for a slightly smoky variation

• Include arugula or baby spinach for a leafy addition

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• This salad is best enjoyed cold or at room temperature; no reheating required

• If the salad seems dry after refrigeration, refresh it with a small drizzle of olive oil and lemon juice before serving

• Avoid freezing, as the cucumbers and herbs will lose their texture and color

FAQs

Can I make this salad ahead of time?

Yes, it actually benefits from sitting for at least 15–30 minutes to absorb the dressing. You can make it up to a day in advance.

What type of potatoes are best?

Waxy varieties like baby red, Yukon Gold, or fingerling potatoes hold their shape well and have a creamy texture.

Is this salad vegan?

Yes, as written, it is vegan. If you add feta or other dairy toppings, it becomes vegetarian.

Can I peel the potatoes?

You can, but it’s not necessary. The skin of baby potatoes adds texture and nutrients.

What if I don’t have sumac?

You can skip it or substitute a splash of red wine vinegar or a pinch of lemon zest to mimic the tang.

How long can it sit out at a picnic?

It can safely sit out for about 1–2 hours, especially if kept in the shade or a cooler. Refrigerate any leftovers promptly.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for this salad, but in a pinch, you can use a smaller amount of dried parsley or mint.

Does this pair well with grilled meat?

Absolutely. This salad pairs wonderfully with grilled chicken, lamb, fish, or tofu.

Can I add a grain like couscous or quinoa?

Yes, you can bulk it up with cooked quinoa or couscous to turn it into a grain salad.

Is this gluten-free?

Yes, the salad is naturally gluten-free.

Conclusion

Zesty Mediterranean Potato Cucumber Salad is a light, refreshing, and flavorful dish that brings together simple ingredients in a vibrant way. Its crisp textures, bright herbs, and zippy lemon dressing make it the perfect accompaniment to grilled dishes or a satisfying stand-alone lunch. Easy to prepare, beautiful to serve, and loved by all, it’s a versatile salad you’ll come back to again and again.

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