Name: Greek Potato Salad (No Mayo!) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 pounds small yellow potatoes, scrubbed; 1 tablespoon salt (for boiling water); 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; 1/4 cup red wine 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

Jump to Recipe·4 from 10 reviews

If you've been searching for a refreshing twist on a classic side dish, I am beyond excited to share this vibrant and flavorful Greek Potato Salad (No Mayo!) Recipe. It’s a bright celebration of fresh herbs, tangy Kalamata olives, and a zesty vinaigrette that comes together without any mayonnaise. This salad is not only super simple to whip up but also perfect for potlucks, summer barbecues, or a comforting weeknight dinner addition. The way the tender potatoes soak up all those herbaceous and acidic notes will make this Greek Potato Salad (No Mayo!) Recipe one of your go-to dishes in no time.

Ingredients You'll Need

The image shows a white bowl in the center filled with several whole yellow potatoes with smooth skins. Around the bowl, there are small white bowls placed on a white marbled surface, each containing different ingredients: chopped fresh dill with green feathery texture, chopped red onions with purple and white pieces, sliced green onions with light and dark green rings, chopped fresh parsley in a patterned bowl, whole dark olives, minced yellow garlic, ground black pepper, coarse salt, dried herbs, smooth golden mustard, a deep reddish-brown liquid, and a light golden oil. The layout is neat and organized, highlighting the colors and textures of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Potato Salad (No Mayo!) Recipe lies in its straightforward ingredients, each chosen for its role in building layers of texture and flavor. From the tender yellow potatoes to the tangy red wine vinegar and aromatic herbs, every component has its place without overwhelming the dish.

3 pounds small yellow potatoes (scrubbed): These offer a creamy texture and hold their shape well once cooked.
1 tablespoon salt: For seasoning the boiling water to infuse the potatoes with flavor from the start.
½ cup chopped red onions or shallots: Adds a slightly sweet sharpness that balances the salad.
3 green onions (trimmed and thinly sliced): Brings freshness and subtle crunch with a mild onion bite.
½ cup chopped Italian parsley leaves: Provides a crisp, herbaceous lift and beautiful green flecks.
½ cup chopped dill: Imparts a classic Greek flavor that brightens every bite.
½ cup Kalamata olives (pitted and halved): Their briny depth cuts through the salad’s richness perfectly.
¼ cup red wine vinegar: The essential acid that gives the vinaigrette its tangy punch.
2 teaspoons Dijon mustard: Adds gentle heat and helps emulsify the dressing.
1 ½ teaspoons dried oregano: Brings a fragrant earthiness, tying all the flavors together.
2 garlic cloves (pressed or finely minced): Infuses a sharp, savory note for depth.
1 ½ teaspoons sea salt: Enhances all the flavors evenly throughout.
¼ teaspoon black pepper: Adds a subtle warmth without overpowering.
½ cup extra virgin olive oil: The luscious base for the dressing, imparting richness and silkiness.

How to Make Greek Potato Salad (No Mayo!) Recipe

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a boil and add a generous tablespoon of salt to season it perfectly. Toss in your scrubbed, unpeeled potatoes and reduce to a lively simmer. The secret to the ideal texture is patience—cook until each potato is tender when poked with a fork. Since smaller potatoes cook faster, be ready to remove them in batches to avoid overcooking. This step sets the foundation for a salad with nicely tender but intact potatoes.

Step 2: Whisk the Vinaigrette

While the potatoes are cooking, let’s make the vinaigrette. Whisk together red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper in a small bowl. Then, slowly drizzle in extra virgin olive oil while whisking constantly to create a well-emulsified, bright dressing. This dance of ingredients creates that unmistakable tangy and herbaceous coating that defines this salad.

Step 3: Cool and Peel the Potatoes

Once fork-tender, drain the potatoes carefully and set them aside until they're cool enough to handle. To keep it rustic, you can peel the skins off by gently scraping with a paring knife or a spoon. But if you prefer extra texture and nutrients, leaving the skin on works just as wonderfully. Then, cut the potatoes into roughly 1-inch cubes for a hearty bite in every forkful.

Step 4: Combine All Ingredients

In a large bowl, bring together the diced potatoes, chopped red onions, sliced green onions, parsley, dill, and Kalamata olives. Give your vinaigrette one last whisk and pour it over the potato mixture. Then, gently toss everything to make sure each piece is beautifully coated with that zesty dressing. Taste test and adjust seasoning as you see fit—this is your chance to make it perfectly yours.

Step 5: Serve

This Greek Potato Salad (No Mayo!) Recipe can be enjoyed warm, slightly cooled, or at room temperature, making it incredibly versatile. The flavors deepen as it sits, so don’t hesitate to prepare it ahead for an even more delectable experience.

How to Serve Greek Potato Salad (No Mayo!) Recipe

A large white bowl filled with a potato salad made of chunky yellow potato pieces mixed with dark purple olive slices, chopped green herbs like dill and parsley, and light green onion slices, all scattered evenly throughout. Around the bowl, there are three small white bowls containing more dark purple olives, chopped green herbs, and a thick brown dressing. On the right side, a pair of wooden spoons rest on a dark blue cloth napkin. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh finish, sprinkle some extra chopped dill or parsley on top just before serving. A couple of whole Kalamata olives or a squeeze of fresh lemon juice can also elevate the dish dramatically. These final touches add bursts of color and an appetizing aroma that will have everyone reaching in for seconds.

Side Dishes

This salad pairs beautifully with grilled meats like lamb chops, chicken skewers, or juicy burgers, bringing a cooling counterbalance. It also complements Mediterranean staples such as pita bread, tzatziki, or roasted vegetables perfectly. You can turn your meal into a vibrant feast by adding these alongside your Greek Potato Salad (No Mayo!) Recipe.

Creative Ways to Present

Consider serving this Greek Potato Salad in a rustic wooden bowl or a bright ceramic dish for a homestyle vibe. For a party, spoon it into fresh lettuce leaves for elegant little wraps or layer it in parfait glasses topped with feta cheese crumbles for a visually stunning appetizer. Presentation can be as fun and fresh as the salad itself!

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The potatoes will continue to absorb the vinaigrette, making the salad even more flavorful. Just remember to give it a gentle toss before serving again.

Freezing

This Greek Potato Salad (No Mayo!) Recipe is best enjoyed fresh, so freezing is not recommended. The potatoes’ texture can become mushy and watery once thawed, which takes away from the vibrant quality of the salad.

Reheating

If you prefer your potato salad slightly warm, gently reheat leftovers in a microwave or on the stovetop over low heat. Be careful not to overheat, as you want to keep the fresh taste of herbs and the integrity of the vinaigrette intact.

FAQs

Can I use different types of potatoes for this salad?

Absolutely! While small yellow potatoes work best for their creamy texture and firmness, baby red potatoes or fingerlings can be great substitutes. Just make sure they hold their shape when cooked.

Is it possible to make this salad vegan?

Yes! The Greek Potato Salad (No Mayo!) Recipe is naturally vegan since it contains no animal products. Just double-check that your Dijon mustard and olives are free from any non-vegan additives.

How long does it take for the flavors to develop?

Though you can enjoy the salad immediately, letting it rest for at least an hour enhances the flavors beautifully as the potatoes soak up the vinaigrette and herbs.

Can I add feta cheese to this salad?

Definitely! Feta cheese pairs wonderfully with the herbs and olives in the salad. Sprinkle crumbled feta on top just before serving for an extra burst of creaminess and Greek flair.

What if I don’t like olives?

No problem! If olives aren't your thing, you can omit them or swap them for capers or roasted red peppers to maintain a bit of briny or smoky complexity.

Final Thoughts

I truly hope you fall in love with this Greek Potato Salad (No Mayo!) Recipe as much as I have. It's one of my favorite ways to enjoy potatoes with a vibrant Mediterranean twist that never gets old. Whether you’re making it for a crowd or a cozy meal at home, it’s sure to bring sunshine to your table. Give it a try and watch it become a beloved classic in your repertoire!

Greek Potato Salad (No Mayo!) Recipe

Ingredients You'll Need