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Greek Potato Salad (No Mayo!) Recipe

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3.9 from 2 reviews

This Greek Potato Salad recipe offers a vibrant and healthy alternative to traditional mayo-based potato salads. Utilizing small yellow potatoes boiled to tender perfection and dressed in a bold Greek-style vinaigrette with red wine vinegar, Dijon mustard, oregano, garlic, and extra virgin olive oil, this salad is herbaceous, flavorful, and ideal as a side dish. Ready in just 30 minutes, it features fresh herbs, Kalamata olives, and a refreshing balance of tangy and savory notes without the heaviness of mayonnaise.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

For The Potato Salad:

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt
  • 1/2 cup chopped red onions or shallots (about 1 small red onion)
  • 3 green onions, trimmed and thinly sliced (white part and green part)
  • 1/2 cup chopped Italian parsley leaves
  • 1/2 cup chopped dill
  • 1/2 cup Kalamata olives, pitted and halved

For The Vinaigrette:

  • 1/4 cup red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 1/2 teaspoons dried oregano
  • 2 garlic cloves, pressed or finely minced
  • 1 1/2 teaspoon 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 the heat to maintain an active simmer and cook until the potatoes are fork tender, about 15-20 minutes depending on their size. Remove potatoes in batches if sizes vary to ensure even cooking.
  2. Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper. While continuously whisking, slowly drizzle in the extra virgin olive oil until the dressing is well combined and emulsified.
  3. Cool the potatoes: Drain the cooked potatoes gently and let them cool until they are just warm enough to handle safely.
  4. Peel and slice the potatoes: Using a paring knife or metal spoon, peel the potato skins off by scraping (optional to retain skins if you prefer). Cut the potatoes into 1-inch cubes and transfer them into a large mixing bowl.
  5. Combine all ingredients: Add the chopped red onions, sliced green onions, chopped parsley, chopped dill, and halved Kalamata olives to the bowl with potatoes. Whisk the vinaigrette once again and pour it over the potato mixture. Gently toss to combine all ingredients evenly. Taste and adjust seasoning if necessary.
  6. Serve: Serve the Greek Potato Salad warm or at room temperature for best flavor and texture.

Notes

  • Leaving the potato skins on adds texture and nutrients, but peeling is optional based on preference.
  • Use small yellow potatoes as they hold their shape well and have a creamy texture.
  • For a sharper bite, substitute red onions with shallots.
  • Adjust the salt in the vinaigrette depending on the saltiness of the olives used.
  • This salad is best eaten the same day but can be refrigerated and served chilled or at room temperature within 1-2 days.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Greek
  • Diet: Gluten Free

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