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Greek Potato Salad (No Mayo!) Recipe

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4 from 11 reviews

A refreshing Greek Potato Salad made without mayo, featuring tender boiled yellow potatoes tossed with a tangy red vinegar and olive oil vinaigrette, fresh herbs, Kalamata olives, and a blend of aromatic seasonings. Perfect for a light side dish or Mediterranean-inspired meal.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt (for boiling)

Salad Mix

  • 1/2 cup chopped red onions or shallots (about 1 small red onion)
  • 3 green onions, trimmed and thinly sliced (white and green parts)
  • 1/2 cup chopped Italian parsley leaves
  • 1/2 cup chopped dill
  • 1/2 cup Kalamata olives, pitted and halved

Vinaigrette

  • 1/4 cup red vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons dried oregano
  • 2 garlic cloves, pressed or finely minced
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Boil the potatoes: Bring a large pot of water to a boil. Add the unpeeled potatoes and one tablespoon of salt. Reduce heat to maintain an active simmer. Cook the potatoes until fork-tender, about 15-20 minutes depending on size. Remove smaller potatoes earlier if sizes vary, to avoid overcooking.
  2. Make the vinaigrette: In a small bowl, whisk together red vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking until fully emulsified.
  3. Cool: Drain the potatoes gently and set aside until just cool enough to handle comfortably.
  4. Peel and slice: Using a paring knife or the edge of a metal spoon, carefully scrape off the skins, or leave skins on if desired. Cut the potatoes into roughly 1-inch cubes and transfer to a large mixing bowl.
  5. Combine: Add chopped red onions, sliced green onions, parsley, dill, and Kalamata olives to the potatoes. Whisk the vinaigrette again briefly to re-emulsify, then pour it over the potato mixture. Gently toss all ingredients together to evenly combine. Adjust seasoning with additional salt or pepper if needed.
  6. Serve: This salad is best served slightly warm or at room temperature, allowing the flavors to meld beautifully.

Notes

  • You can leave the potato skins on for added texture and nutrients.
  • This salad improves in flavor if allowed to rest for 30 minutes before serving.
  • Use fresh herbs for best flavor but dried herbs can substitute in a pinch.
  • Adjust the amount of garlic and oregano according to your taste preference.
  • If preferred, substitute red vinegar with red wine vinegar for a slightly different tang.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://recipeteach.com/greek-potato-salad-no-mayo-recipe/