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Close up of Garden Fresh Mediterranean Potato Salad

Garden Fresh Mediterranean Potato Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 15-20 Minutes
  • Total Time: 35 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Salad
  • Method: Stovetop
  • Diet: Vegan


This healthy Garden Fresh Mediterranean Potato Salad is not your grandma’s potato salad; it’s filled with sun-dried tomatoes, crisp veggies, and pow of aromatic Italian herbs!



Salad Ingredients:

  • 1 lb. 8 oz. (24 oz.) red-skinned baby potatoes, unpeeled, halved *
  • ½ cup red onion, fine dice
  • 1 red bell pepper, diced
  • 4 mini cucumbers, small dice
  • 24 grape/cherry tomatoes, halved

Dressing Ingredients:

  • ½ cup sun-dried tomatoes *
  • ½ cup red wine vinegar
  • 2 Tablespoon tahini
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon reduced-sodium tamari *
  • 1 Tablespoon pure maple syrup
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon miso *
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sweet paprika
  • ½ to 1 teaspoon sea salt (+/-) *

Other Ingredients:

  • 2 to 3 Tablespoons finely chopped fresh basil


  1. Place the sun-dried tomatoes (see notes) into a small bowl, cover with boiling water. Steep for 10 minutes.
  2. Cook the baby potatoes until just tender, drain and rinse with cold water until the potatoes are no longer hot, place on a cookie sheet to continue to cool, set aside to use in Step 5. See notes on the size of the baby potatoes.
  3. Drain the liquid from the steeped sun-dried tomatoes, shake well to remove any excess water, then place the steeped sun-dried tomatoes onto a chopping board and finely mince them with a sharp knife into an almost paste-like consistency.
  4. Place all the Dressing Ingredients into a small bowl, whisk until smooth and emulsified. Add the minced sun-dried tomatoes to the dressing, mix well to combine.  Set aside.
  5. Place all the Salad Ingredients (including the cooked and cooled baby potatoes) and finely chopped fresh basil into a large bowl, gently mix to evenly distribute the ingredients.
  6. Pour the dressing over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed. Best if served immediately.  Refrigerate leftovers.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4 to 6