Mediterranean Potato Salad
A no-mayo Mediterranean potato salad with crispy roasted baby potatoes, cherry tomatoes, mozzarella and rocket, tossed in pesto. Roasting the potatoes instead of boiling them gives golden edges and more flavour.
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Ingredients
Main ingredients
- 200 g Small potatoes
- 150 g Cherry tomatoes
- 60 g Mozzarella cheese
- 10 g Arugula
Seasonings and other
- a pinch Salt
- 1 tbsp Olive oil
- 1 tbsp Pesto sauce
Instructions
- Preheat the Oven
Set your oven to 220°C (top/bottom heat). Wash the small potatoes thoroughly, pat them dry, then slice each one in half.
- Season and Roast the Potatoes
Toss the halved potatoes with a tablespoon of olive oil and a pinch of salt. Arrange them on a baking tray lined with baking paper and roast for about 35–45 minutes, or until they turn crispy and golden. Allow the potatoes to cool slightly once they are done.
- Prepare the Remaining Ingredients
Rinse the arugula thoroughly and set it aside to drain. Halve the cherry tomatoes, then slice or tear the mozzarella into bite-sized pieces.
- Assemble and Serve
Combine the cooled potatoes, cherry tomatoes, mozzarella, and arugula in a large bowl. Pour the pesto dressing over the mixture, then gently toss to ensure everything is evenly coated. Serve right away for the best texture and flavor.
Tips for the best mediterranean potato salad
- Dry the potatoes well before oiling them, so they crisp up in the oven.
- Leave space between the potatoes on the tray: crowded potatoes steam.
- Let them cool slightly before adding the mozzarella and rocket, so they don't melt and wilt.
- Thin the pesto with a squeeze of lemon and a little olive oil if it's very thick.
Variations
- More protein: add chickpeas or white beans.
- Olives and capers: add a handful for a saltier, more Greek-style salad.
- Vegan: skip the mozzarella or use a plant-based one, with a vegan pesto.
- Different cheese: feta or burrata instead of mozzarella.
Storing
Best fresh, while the potatoes are crisp. Leftovers keep 2 days in the fridge (the potatoes soften).
Frequently asked questions
What makes a potato salad Mediterranean?
Olive oil and herbs instead of mayonnaise, with ingredients like tomatoes, olives, basil, pesto and fresh cheese.
Should potatoes for potato salad be boiled or roasted?
Both work. Roasting, as here, gives crispy edges and more flavour; boiling gives a softer, classic texture.
Can I serve it warm?
Yes. It's lovely while the potatoes are still warm, as a side or a light dinner.
Which potatoes are best?
Small waxy potatoes, such as baby or new potatoes, hold their shape and don't need peeling.
