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Greek Potato Salad (No Mayo!)

Greek Potato Salad (No Mayo!)

This Greek Potato Salad (No Mayo!) showcases the vibrant flavors of Greece without the need for mayonnaise.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Greek
Servings 8 people
Calories 275.1 kcal

Equipment

  • large pot
  • Small bowl
  • whisk
  • paring knife
  • large bowl

Ingredients
  

For the Potato Salad

  • 3 pounds small yellow potatoes scrubbed
  • 1 tablespoon salt
  • ½ cup chopped red onions or shallots (about 1 small red onion)
  • 3 medium green onions trimmed and thinly sliced (white part and green part)
  • ½ cup chopped Italian parsley leaves
  • ½ cup chopped dill
  • ½ cup Kalamata olives pitted and halved

For the Vinaigrette

  • ¼ cup red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 ½ teaspoons dried oregano
  • 2 cloves garlic pressed or finely minced
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil

Instructions
 

Recipe Instructions

  • 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. Simmer the potatoes until they are fork tender when poked, about 15-20 minutes (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
  • In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.
  • Gently drain the cooked potatoes and set aside until just cool enough to handle.
  • Using a paring knife or metal spoon, peel the potatoes by scraping off the skin (or leave the skin on if you prefer). Cut the potatoes into 1-inch cubes, and place them in a large bowl.
  • Add the red and green onions, parsley, dill, and olives. Whisk the vinaigrette one more time, then pour it over the potatoes. Gently toss to combine. Adjust the seasoning if necessary.
  • Serve while still slightly warm or at room temperature.

Notes

Leftovers of this mayo-free salad can be stored in the refrigerator (covered well) for 2-3 days. Remove from the refrigerator for at least half an hour before eating. If the salad looks a little dry, drizzle with some more olive oil, stir gently and serve! Boil the potatoes until just fork tender and no more. You want them to maintain their shape when sliced.

Nutrition

Serving: 1cupCalories: 275.1kcalCarbohydrates: 32.4gProtein: 4.1gFat: 15.1gSaturated Fat: 2.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 10.9gSodium: 1469.8mgPotassium: 802.9mgFiber: 4.7gSugar: 2gVitamin A: 631.9IUVitamin C: 42.9mgCalcium: 51.4mgIron: 2.2mg
Keyword Greek Potato Salad, healthy salad, Mediterranean, No Mayo, potato salad, side dish
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