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potato and vegetable salad in pink bowl with spoon

25 Minute Mediterranean-style Baby Potato Salad

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This colorful baby potato salad is inspired by the flavours of the Mediterranean, with chickpeas, olives, tomatoes and a tangy harissa olive oil vinaigrette instead of mayo. It’s veggie packed and comes together in just 25 minutes! Perfect for BBQs and potlucks.
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword olives, parsley, potato, Tomato
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings


  • 2 pounds baby potatoes halved or quartered, depending on size
  • 1 small bunch Italian (flat leaf) parsley leaves and tender stems, chopped
  • 1 pint cherry tomatoes halved
  • 14 ounce can chickpeas rinsed and drained
  • ¼ cup minced shallot
  • ½ cup almonds or walnuts chopped
  • ½ cup pitted Kalamata olives halved, or ¼ cup capers
  • 1 batch harissa vinaigrette
  • salt for seasoning


  • Bring a large pot of water to the boil. Add salt and potatoes and cook until potatoes are just fork-tender, about 10-15 minutes depending on size.
  • While the potatoes cook, prepare the harissa vinaigrette and veggies.
  • Once cooked, drain potatoes in a colander and rinse with cold water. If you want to cool them faster, spread the potatoes on a parchment-lined baking sheet to cool until slightly warm or fully room temperature, your choice!
  • In a large salad bowl, combine the potatoes, parsley, tomatoes, chickpeas, shallot, almonds, olives and ¾ of the dressing. Serve immediately, or for best flavour, let sit for 30-60 minutes for the potatoes to soak up the dressing.
  • Leftovers keep well, covered in the fridge, for up to 3-4 days.