Potato Salad with Herbs (Cyprus-Style)
This Potato Salad with Herbs is a fresh, vibrant Mediterranean-style potato salad that’s anything but ordinary. Tender potatoes are dressed with a bright lemon and olive oil dressing, then tossed with crisp green beans, Kalamata olives, capers and generous handfuls of mixed fresh herbs. Finished with toasted almonds and feta, this herb-packed potato salad is light, flavourful and perfect for barbecues, picnics and easy summer meals.
What makes this a Cyprus-style potato salad?
Unlike creamy potato salads, this Mediterranean-inspired version is dressed with olive oil, fresh lemon juice and garlic while the potatoes are still warm. Plenty of fresh herbs, olives and capers give it the bright, sunny flavours often found in Cypriot cooking.
Ingredients for This Mediterranean Potato Salad with Herbs
The beauty of this Cyprus-style potato salad is its simplicity. Every ingredient adds freshness, texture or bold Mediterranean flavour.
- New potatoes: Creamy, tender potatoes that hold their shape beautifully.
- Green beans: Blanched until crisp-tender for freshness and colour.
- Fresh herbs: Mint, parsley and cilantro give this herby potato salad its vibrant flavour.
- Kalamata olives and capers: Salty, briny ingredients that add a classic Mediterranean touch.
- Flaked almonds: Toasted until golden for irresistible crunch.
- Lemon dressing: Olive oil, fresh lemon juice, garlic and red wine vinegar create a bright, zesty dressing that the warm potatoes soak up beautifully.
- Feta and eggs: Optional, but both make this Mediterranean potato salad even more satisfying.
How to Make This Potato Salad with Herbs
One of the best things about this recipe is how effortlessly it comes together.
- Cook the potatoes until tender and blanch the green beans until they’re bright green and just crisp-tender. Toss the warm potatoes with the lemon dressing straight away so they absorb all those fresh, zesty flavours.
- Fold in the green beans, green onions, olives, capers and generous handfuls of fresh herbs until everything is beautifully combined.
- Finish with toasted almonds and, if you like, crumbled feta and hard-boiled eggs. Serve slightly warm, at room temperature or chilled.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Cyprus-Style Fresh Herb Potato Salad
Fresh, vibrant and full of Mediterranean flavour, this potato salad is one you’ll find yourself making all season long.
- Light and refreshing: A zesty lemon dressing replaces heavy mayonnaise.
- Packed with fresh flavour: Herbs, olives and capers bring every bite to life.
- Perfect for entertaining: Ideal for barbecues, picnics, potlucks and mezze spreads.
- Easy to make ahead: The flavours only get better as the salad rests.
- Wonderfully versatile: Serve it with grilled meats, seafood, halloumi or enjoy it as a light lunch.
More Potato Salad Recipes You’ll Love
If you enjoyed this Cyprus-Style Potato Salad with Fresh Herbs, be sure to try some of my other favourite potato salad recipes. My Italian Potato Salad is fresh and vibrant with a simple vinaigrette, while German Potato Salad is a comforting classic. For another Mediterranean-inspired side, try my Mediterranean Potato Salad, or keep things traditional with my Classic Potato Salad a lighter take on the traditional mayo-based favourite. If you’re after something rich and creamy, my Creamy Horseradish Potato Salad is always a crowd-pleaser.
Potato Salad with Fresh Herbs (Cyprus-Style)
Ingredients
- 1 kg small new potatoes (such as Annabelle), scrubbed
- 150 g green beans, trimmed
- 3 green onions, finely sliced
- 70 g Kalamata olives (pitted), halved
- 2 tablespoons capers (in brine), roughly chopped
- 35 g fresh mint, chopped (about 2 generous handfuls)
- 1 small bunch fresh coriander, chopped (about 4–5 tablespoons)
- 1 small bunch flat-leaf parsley, chopped (about 4–5 tablespoons)
- 50 g flaked almonds, lightly toasted
- 80 ml extra-virgin olive oil
- 70 ml fresh lemon juice (about 1 1/2 lemons)
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 100 g feta, crumbled
- 4 hard-boiled eggs, halved
Instructions
- Cook the potatoes: Place the potatoes in a large saucepan and cover with cold, generously salted water. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until just tender when pierced with the tip of a knife. Drain well and allow to cool just enough to handle, then cut into thick slices or bite-sized chunks.
- Blanch the green beans: Meanwhile, bring a separate saucepan of generously salted water to a boil. Add the green beans and cook for 3–4 minutes until tender-crisp and bright green. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their colour. Drain well, then cut the beans in half on the diagonal.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, sea salt and a generous grinding of black pepper until well combined.
- Assemble the salad: Place the warm potatoes in a large serving bowl and pour over the dressing. Toss gently to coat, then let stand for 10 minutes so the warm potatoes can absorb all the fresh lemon flavour.Add the green beans, green onions, olives, capers, mint, coriander and parsley, then toss gently to combine.Scatter over the toasted flaked almonds and, if using, the crumbled feta (it's optional, but highly recommended!). You can either sprinkle the feta over the salad or serve it on the side. Serve with the hard-boiled eggs on the side or arrange them over the salad just before serving. Enjoy!
Nutrition
Notes
- Use waxy new potatoes: Waxy varieties such as Annabelle hold their shape beautifully while staying creamy inside. There’s no need to peel them as their thin skins add texture and flavour.
- Dress while warm: Toss the potatoes with the dressing while they’re still warm so they absorb all the bright lemon flavour.
- Toast the almonds: Toast the flaked almonds in a dry frying pan for 2–3 minutes until lightly golden and fragrant for the best flavour and crunch.
- Serve your way: This potato salad is delicious served slightly warm, at room temperature or chilled.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. They’re just as delicious the next day. Try tossing them with a handful of crisp salad greens for an easy, flavour-packed lunch.
Tried this recipe?
Let us know how it was!Did you try this Potato Salad with Herbs recipe?
Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Potato Salad with Fresh Herbs recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
