Mediterranean Gluten Free Potato Salad

I’ll be honest—I used to think potato salad was boring until I started making this gluten-free version with creamy Yukon Gold potatoes and a tangy dressing loaded with fresh dill and Kalamata olives. Now it’s my go-to dish for every summer barbecue and potluck, and I always get asked for the recipe. Trust me, this isn’t your average mayonnaise-heavy potato salad!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 25-30 g
• Fat: 80-90 g
• Carbohydrates: 170-185 g

Ingredients

For the potatoes:

• 3 lb yellow potatoes (Yukon Gold recommended)
• 1 1/2 tbsp salt (for boiling water)

For the vinaigrette:

• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 1/2 tsp dried oregano
• 2 garlic cloves, freshly minced
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp fresh lemon juice

For the mix-ins:

• 1/2 cup red onions, finely diced
• 3 green onions, sliced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup Kalamata olives, halved
• 2 tbsp capers, drained

Step 1: Prepare the Vinaigrette Base

• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 2 garlic cloves, freshly minced
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp fresh lemon juice

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper.

Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing, then finish with the fresh lemon juice.

Set aside at room temperature so the flavors can meld while the potatoes cook.

I like to make the vinaigrette first because it allows the garlic and herbs to bloom in the acidic environment, creating a more cohesive flavor base.

Step 2: Cook and Prepare the Potatoes

• 3 lb yellow potatoes
• 1 1/2 tbsp salt

Cut the Yukon Gold potatoes into evenly-sized pieces (about 2-3 inches) to ensure even cooking.

Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt, then add the potatoes.

Boil for 15-20 minutes until the potatoes are just tender when pierced with a fork but still hold their shape.

Drain thoroughly and let cool for 5-10 minutes until they're just warm enough to handle comfortably, then peel and cut into 1-inch cubes.

The potatoes should still be warm when you combine them with the dressing so they absorb the vinaigrette more effectively.

Step 3: Prepare the Vegetables and Aromatics

• 1/2 cup red onions, finely diced
• 3 green onions, sliced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup Kalamata olives, halved
• 2 tbsp capers, drained

While the potatoes are cooling, finely dice the red onions and slice the green onions, keeping the white and light green parts separate from the dark green tops.

Chop the fresh parsley and fresh dill, and halve the Kalamata olives.

Have the capers drained and ready.

Doing this prep work in advance ensures you can quickly assemble the salad while the potatoes are still warm and receptive to absorbing the dressing.

Step 4: Combine and Dress the Salad

• cooked and cubed potatoes from Step 2
• prepared vegetables and aromatics from Step 3
• vinaigrette from Step 1

Transfer the warm cubed potatoes to a large bowl, then add the diced red onions, white and light green parts of the green onions, chopped parsley, chopped dill, halved olives, and capers.

Pour the vinaigrette from Step 1 over the potato mixture and gently toss until everything is evenly coated.

Let the salad sit for 5-10 minutes to allow the warm potatoes to fully absorb the dressing, then taste and adjust seasonings if needed.

Step 5: Finish and Serve

• completed potato salad from Step 4
• reserved dark green green onion tops

Top the potato salad with the reserved dark green parts of the sliced green onions for a fresh finish and visual appeal.

Serve the salad warm or at room temperature.

I recommend serving it within 2-3 hours of making it while the textures are at their best, though it keeps well in the refrigerator for a day if needed.

Mediterranean Gluten Free Potato Salad

Delicious Mediterranean Gluten Free Potato Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 1550

Ingredients Method

Ingredients

  

For the potatoes

• 3 lb yellow potatoes (Yukon Gold recommended)
• 1 1/2 tbsp salt (for boiling water)

For the vinaigrette

• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 1/2 tsp dried oregano
• 2 garlic cloves, freshly minced
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp fresh lemon juice

For the mix-ins

• 1/2 cup red onions, finely diced
• 3 green onions, sliced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup Kalamata olives, halved
• 2 tbsp capers, drained

Method

 

1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing, then finish with the fresh lemon juice. Set aside at room temperature so the flavors can meld while the potatoes cook. I like to make the vinaigrette first because it allows the garlic and herbs to bloom in the acidic environment, creating a more cohesive flavor base.
2. Cut the Yukon Gold potatoes into evenly-sized pieces (about 2-3 inches) to ensure even cooking. Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt, then add the potatoes. Boil for 15-20 minutes until the potatoes are just tender when pierced with a fork but still hold their shape. Drain thoroughly and let cool for 5-10 minutes until they're just warm enough to handle comfortably, then peel and cut into 1-inch cubes. The potatoes should still be warm when you combine them with the dressing so they absorb the vinaigrette more effectively.
3. While the potatoes are cooling, finely dice the red onions and slice the green onions, keeping the white and light green parts separate from the dark green tops. Chop the fresh parsley and fresh dill, and halve the Kalamata olives. Have the capers drained and ready. Doing this prep work in advance ensures you can quickly assemble the salad while the potatoes are still warm and receptive to absorbing the dressing.
4. Transfer the warm cubed potatoes to a large bowl, then add the diced red onions, white and light green parts of the green onions, chopped parsley, chopped dill, halved olives, and capers. Pour the vinaigrette from Step 1 over the potato mixture and gently toss until everything is evenly coated. Let the salad sit for 5-10 minutes to allow the warm potatoes to fully absorb the dressing, then taste and adjust seasonings if needed.
5. Top the potato salad with the reserved dark green parts of the sliced green onions for a fresh finish and visual appeal. Serve the salad warm or at room temperature. I recommend serving it within 2-3 hours of making it while the textures are at their best, though it keeps well in the refrigerator for a day if needed.