Mediterranean potato salad with basil and vinaigrette is the no-mayo potato salad of summer. Warm red potatoes drink up the white wine vinaigrette, then sweet cherry tomatoes and plenty of fresh basil go on top. Bring it to every picnic from June through September.
Step aside, heavy mayonnaise! This isn’t your average picnic potato salad. We’re celebrating the simple, sun-kissed flavors of the Mediterranean with this incredibly fresh and vibrant dish. Tender baby red potatoes are tossed in a zesty white wine vinaigrette while still warm, allowing them to soak up all that delicious flavor. Paired with sweet cherry tomatoes and a generous handful of fresh basil, this salad is perfect served warm alongside your favorite veggie burger or enjoyed at room temperature for an easy, elegant lunch. It’s proof that sometimes, the simplest ingredients create the most memorable meals.
Ingredients
• (Serves 4)
• 1½ pounds / 680g (24 oz) very small red potatoes, halved or quartered
• ½ cup / 120ml (4.1 fl oz) extra-virgin olive oil
• 3 tablespoons / 45ml (1.5 fl oz) white wine vinegar
• Pinch of sugar
• Salt and freshly ground black pepper to taste
• 1½ cups / 225g (7.9 oz) cherry or grape tomatoes, halved
• ½ cup / 20g (0.71 oz) firmly packed fresh basil leaves
Instructions
1. Place the potatoes in a saucepan of salted water and bring to a boil. Cook until just tender when pierced with a fork, about 12 to 15 minutes. Look for the smallest red potatoes you can find, sometimes called B reds or creamer potatoes. If using larger potatoes, cut them into smaller, uniform pieces to ensure they cook quickly and evenly.
2. While the potatoes are cooking, prepare the dressing. In a large bowl (the one you’ll serve in), whisk together the extra-virgin olive oil, white wine vinegar, pinch of sugar, and salt and pepper to taste.
3. Once the potatoes are cooked, drain them well. Immediately add the warm potatoes to the bowl with the dressing and toss gently to coat. Letting the potatoes absorb the dressing while warm is key to a flavorful salad.
4. Add the halved tomatoes and fresh basil leaves to the bowl. Toss gently again to combine all the without breaking up the potatoes.
5. Taste and adjust the seasonings, adding more salt and pepper if needed. Serve immediately while warm, or let it cool to room temperature.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 380 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 27g
Pro Tips
• Dress the potatoes while they are still warm. This allows the porous, starchy potatoes to absorb the vinaigrette for a much more flavorful result.
• For an extra layer of flavor, add one minced garlic clove or a finely chopped shallot to the vinaigrette.
• Don’t overcook the potatoes. They should be fork-tender but still hold their shape, not turn to mush.
• Use the best quality extra-virgin olive oil and the freshest basil you can find, as their flavors are central to this simple dish.
FAQ
Q: Is this Mediterranean potato salad recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses a simple oil and vinegar dressing, making it completely plant-based and free from eggs or dairy.
Q: How can I add more protein to this vegetarian potato salad
A: To make this a more substantial meal, add a can of rinsed chickpeas or cannellini beans. Toasted pine nuts or chopped walnuts also add a nice crunch and a boost of plant-based protein and healthy fats.
Q: What other vegetables can I add to this recipe
A: This salad is very versatile. Feel free to add other Mediterranean-inspired vegetables like chopped Kalamata olives, thinly sliced red onion, diced cucumber, or jarred roasted red peppers for extra flavor and nutrients.
Q: How long can I store this no-mayo potato salad
A: Unlike mayonnaise-based salads, this vinaigrette version stores beautifully. You can keep it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and may even taste better the next day. For the freshest taste, you can add the basil just before serving.
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Mediterranean Potato Salad with Basil & Vinaigrette
Ingredients
Method
- Place the potatoes in a saucepan of salted water and bring to a boil.
- Cook until just tender when pierced with a fork, about 12 to 15 minutes. Look for the smallest red potatoes you can find, sometimes called B reds or creamer potatoes. If using larger potatoes, cut them into smaller, uniform pieces to ensure they cook quickly and evenly.
- While the potatoes are cooking, prepare the dressing.
- In a large bowl (the one you'll serve in), whisk together the extra-virgin olive oil, white wine vinegar, pinch of sugar, and salt and pepper to taste.
- Once the potatoes are cooked, drain them well. Immediately add the warm potatoes to the bowl with the dressing and toss gently to coat.
- Letting the potatoes absorb the dressing while warm is key to a flavorful salad.
- Add the halved tomatoes and fresh basil leaves to the bowl.
- Toss gently again to combine all the without breaking up the potatoes.
- Taste and adjust the seasonings, adding more salt and pepper if needed.
- Serve immediately while warm, or let it cool to room temperature.
- Don't overcook the potatoes. They should be fork-tender but still hold their shape, not turn to mush.
