Name: Greek Potato Salad (No Mayo!) Recipe
Prep time: 15 min
Cook time: PT-490197H47M57S
Total time: PT-490197H47M57S
Cuisine: Greek
Ingredients: 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; 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

Jump to Recipe· 3.9 from 12 reviews

If you’re on the hunt for a fresh, vibrant spin on a classic side, you have to try this Greek Potato Salad (No Mayo!) Recipe. This dish shouts sunshine with every bite, combining tender, golden potatoes with a lively vinaigrette loaded with herbs, olives, and tangy red vinegar. Say goodbye to heavy mayonnaise and hello to a lighter, zestier potato salad that feels like a warm Greek afternoon on a plate. Whether you’re gathering with friends or just want to brighten up your dinner table, this recipe is a gem you’ll return to again and again.

Ingredients You’ll Need

A white bowl holds a thick, golden-brown sauce with small green and beige bits scattered through it. A shiny, metal whisk with a threaded handle rests inside the bowl, partially submerged in the sauce. The bowl is placed on a white marbled textured surface with a subtle pattern of circular and floral shapes in soft gray. The lighting is bright and even, highlighting the sauce's texture and the bowl's smooth edges. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is what makes this Greek Potato Salad (No Mayo!) Recipe sing. Each component is simple but crucial, providing layers of flavor, texture, and color that work together to create a harmonious and refreshing dish.

3 pounds small yellow potatoes: These have a creamy texture and hold their shape beautifully when cooked, key for a perfect salad base.
1 tablespoon salt: Necessary for seasoning the potatoes as they boil, making sure they taste delicious throughout.
1/2 cup chopped red onions or shallots: Adds a sharp yet sweet crunch that balances the potatoes’ softness.
3 green onions, trimmed and thinly sliced: Brings a mild, fresh bite and appealing green color to the mix.
1/2 cup chopped Italian parsley leaves: An herbaceous punch that brightens every forkful.
1/2 cup chopped dill: Lends a distinctively fresh and slightly citrusy note, classic in Greek flavors.
1/2 cup Kalamata olives, pitted and halved: Offers tangy, briny bursts that elevate the salad’s complexity.
1/4 cup red vinegar: The acidic backbone of the dressing, giving zip and brightness.
2 teaspoons Dijon mustard: Helps emulsify the vinaigrette and adds depth of flavor.
1 1/2 teaspoons dried oregano: Classic Greek herb that infuses the salad with authentic Mediterranean aroma.
2 garlic cloves, pressed or finely minced: Injects a wonderfully warm, pungent kick.
1 1/2 teaspoons sea salt: Seasons the vinaigrette perfectly to harmonize all flavors.
1/4 teaspoon black pepper: Adds a gentle hint of heat that wakes up the palate.
1/2 cup extra virgin olive oil: Rich, fruity, and smooth, it brings everything together in a luscious dressing.

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

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a rolling boil, then add your unpeeled small yellow potatoes along with a tablespoon of salt. Lower the heat to maintain an active simmer. Cooking until fork tender, which usually takes about 15 to 20 minutes, ensures they’re soft but still hold their shape. Keep an eye out for varying sizes and remove smaller potatoes earlier if needed. This careful timing preserves the perfect bite — neither mushy nor too firm.

Step 2: Make the Vinaigrette

While the potatoes cook, you can whip up that beautiful Greek-style vinaigrette. In a small bowl, whisk together red vinegar, Dijon mustard, dried oregano, garlic, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly until everything is well-blended and emulsified. This bright, tangy dressing is essential to turning ordinary potatoes into a dish bursting with personality.

Step 3: Cool and Peel the Potatoes

Once cooked, drain the potatoes gently and let them cool just enough so you can handle them comfortably. You can peel them by scraping off the skins with a knife or spoon, or simply leave the skins on if you like a bit more rustic texture and color. Cutting them into roughly 1-inch cubes makes for ideal salad bites, big enough to enjoy the creamy interior without overwhelming your fork.

Step 4: Combine All Ingredients

Place your cubed potatoes in a large bowl, then add the chopped red onions or shallots, sliced green onions, Italian parsley, dill, and Kalamata olives. Give your vinaigrette one last good whisk and pour it over the salad. Gently toss everything together with care — you want everything coated evenly but the potatoes intact. Taste and adjust the seasoning if needed; this is where your salad really comes alive.

Step 5: Serve and Enjoy

This salad is a winner whether served warm, slightly cooled, or at room temperature. The flavors meld beautifully over time, making it a perfect dish to prep ahead or bring to a gathering. Every forkful offers a joyful dance of herbaceousness, tang, and that satisfying potato creaminess.

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

A white bowl filled with potato salad made of light yellow potato pieces mixed with dark purple olives, bright green chopped herbs, and light green sliced scallions, creating a fresh and colorful mix. Around the bowl, there are small white bowls containing dark purple olives, green chopped herbs, yellow mustard dressing, and green dill. To the right of the main bowl, wooden salad spoons rest on a dark blue cloth napkin. All items are placed on a white marbled surface with subtle gray patterns. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider garnishing your Greek Potato Salad (No Mayo!) Recipe with a sprinkle of extra chopped fresh dill or parsley to brighten colors and add that herbaceous pop. A few whole Kalamata olives or a dusting of dried oregano make for a beautiful, authentic touch right before serving.

Side Dishes

This salad is a versatile side that pairs effortlessly with grilled meats like lamb or chicken, fresh seafood, or even a crisp, summery Greek salad. It’s an ideal companion for BBQs or picnic spreads—anywhere you want a flavorful, refreshing alternative to classic creamy potato salad.

Creative Ways to Present

For a fun presentation, serve the salad in a colorful ceramic bowl reminiscent of Mediterranean pottery. You can also layer it in individual glass jars for portable lunches or buffet-style serving. Embellishing with lemon wedges and drizzling a bit of extra olive oil adds flair and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Potato Salad (No Mayo!) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious. Just make sure to give it a gentle toss before serving again.

Freezing

Because of the olive oil-based dressing and delicate herbs, freezing this salad is not recommended. The texture of the potatoes and herbs can become unpleasant once thawed, so it’s best to enjoy it fresh or refrigerated.

Reheating

If you prefer your salad warm, gently reheat it in the microwave or on the stovetop just until warmed through. Avoid overheating to keep the potatoes intact and preserve the bright, fresh flavors of the vinaigrette and herbs.

FAQs

Can I use other types of potatoes for this Greek Potato Salad (No Mayo!) Recipe?

Absolutely! While small yellow potatoes are ideal for their creamy texture, you can also use red potatoes or fingerlings, as they hold their shape nicely when boiled. Avoid starchy varieties like Russets, which might become too mushy.

Is it necessary to peel the potatoes?

Peeling is optional. Many people love the rustic look and extra nutrients the skins bring. If you prefer a smoother texture or cleaner presentation, gently scraping off the skins after boiling is a great option.

Can I make this salad vegan?

Yes! This recipe is naturally vegan since it excludes mayonnaise. The use of olive oil and herbs makes it a delicious plant-based alternative to traditional potato salads.

How long can I keep the salad before serving?

This salad can be made a few hours ahead or even the day before. The flavors develop more as it sits, so chilling it for at least an hour is recommended. Just remember to toss well before serving.

Can I add other vegetables or ingredients?

Definitely! You can experiment by adding cherry tomatoes, cucumbers, or even crumbled feta cheese for extra flavor and texture. Just keep in mind that raw vegetables paired with this vinaigrette will add a fresh crunch that complements the tender potatoes very well.

Final Thoughts

There’s something truly special about this Greek Potato Salad (No Mayo!) Recipe—it’s fresh, herbaceous, and packed with flavor without any heaviness. If you want a side dish that feels both nourishing and vibrant, this recipe is a must-try. Whip it up for your next meal, and I promise it will become one of your favorite go-to salads. Enjoy every flavorful bite!