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); 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 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

Jump to Recipe· 3.9 from 65 reviews

If you are searching for a refreshing and vibrant side dish that bursts with Mediterranean flavors, look no further than this Greek Potato Salad (No Mayo!) Recipe. This salad swaps out the usual heavy mayonnaise for a lively vinaigrette that's packed with herbs, olives, and tangy red wine vinegar, delivering an incredibly fresh and light taste. Perfect for summer barbecues, family dinners, or whenever you want a delightful twist on traditional potato salad, this recipe will become one of your favorites in no time.

Ingredients You'll Need

A white bowl in the center holds eight small light-brown potatoes with smooth skins. Around the bowl, arranged in a circle on a white marbled surface, are small white cups and bowls with various ingredients: finely chopped purple onions, sliced green spring onions, chopped fresh green parsley, dark purple olives, minced light yellow garlic, coarse black pepper, salt, dry green herbs, yellow mustard, reddish-brown liquid, and golden oil. One bowl contains bright green fresh dill. The overall layout is neat, showing all elements clearly and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Greek Potato Salad (No Mayo!) Recipe plays a crucial role in creating its signature bright and herbaceous character. From the tender yellow potatoes to the briny Kalamata olives, each component brings a unique texture and flavor that makes this salad truly special and satisfying.

3 pounds small yellow potatoes, scrubbed: These creamy, waxy potatoes hold their shape beautifully and have a naturally buttery flavor.
1 tablespoon salt: Essential for seasoning the boiling water to infuse flavor right into the potatoes.
½ cup chopped red onions or shallots: Adds a subtle sharpness and crunch, balancing the richness of the potatoes.
3 green onions, trimmed and thinly sliced: Both the white and green parts bring a mild onion flavor and freshness.
½ cup chopped Italian parsley leaves: Adds vibrant color and a fresh, slightly peppery note.
½ cup chopped dill: Contributes a bright, aromatic touch that’s quintessentially Greek.
½ cup Kalamata olives, pitted and halved: These olives bring a briny, tangy pop that complements the creamy potatoes.
¼ cup red wine vinegar: The acidic backbone of the dressing that brightens all the flavors.
2 teaspoons Dijon mustard: Offers a gentle tang and emulsifies the dressing perfectly.
1 ½ teaspoons dried oregano: A classic Greek herb that adds earthiness and warmth.
2 garlic cloves, pressed or finely minced: Gives a bold, savory undertone without overpowering the salad.
1 ½ teaspoons sea salt: Enhances all the flavors while seasoning the salad evenly.
¼ teaspoon black pepper: Adds a mild heat and depth to the dressing.
½ cup extra virgin olive oil: The star ingredient that brings everything together with its fruity richness.

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 the unpeeled potatoes along with one tablespoon of salt. Simmer them at an active simmer until the potatoes are tender when pierced with a fork—usually about 15 to 20 minutes. This step ensures the potatoes cook evenly and are perfectly soft but not mushy, providing that ideal texture that holds up well in the salad.

Step 2: Prepare the Vinaigrette

While the potatoes are cooking, whisk together the red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper in a small bowl. Then, slowly drizzle the extra virgin olive oil into the mix while continuously whisking until you have a smooth, emulsified dressing. This dressing is where most of the bold Mediterranean flavor shines through, so take your time to blend the ingredients well.

Step 3: Cool the Potatoes

Once the potatoes are tender, gently drain them and set them aside until they are cool enough to handle. Keeping some warmth in the potatoes at this point helps them absorb more of the vibrant dressing, making every bite more flavorful. Patience in this step is key to a fully delicious salad.

Step 4: Peel and Slice

Use a paring knife or a spoon to peel the potato skins off, if you prefer a smoother texture, although leaving the skins on adds extra rustic charm and nutrients. Then chop the potatoes into roughly one-inch cubes and transfer them into a large mixing bowl. The size of the chunks is perfect for holding the dressing without becoming mushy or falling apart.

Step 5: Combine All Ingredients

Add the chopped red onions, green onions, parsley, dill, and Kalamata olives to the potatoes. Give the vinaigrette one last whisk to ensure it’s well blended, and pour it over the salad. Gently toss everything together to coat each potato cube thoroughly with the dressing and herbs. Taste and adjust seasoning as needed, adding a pinch more salt or pepper for balance.

Step 6: Serve

This Greek Potato Salad (No Mayo!) Recipe is fantastic served warm or at room temperature, allowing the flavors to develop beautifully. The refreshing herbs, savory olives, and tangy dressing will keep everyone going back for seconds.

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

A white bowl filled with a layered potato salad showing roughly chopped golden potato pieces mixed with dark purple olive slices and small green chopped herbs like dill and parsley. Additional green onion slices are scattered inside the bowl. Around the main bowl, there are three small white bowls containing whole dill, chopped parsley, and halved dark purple olives. On the right side, two wooden salad spoons rest on a dark blue cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Greek Potato Salad (No Mayo!) Recipe, sprinkle a few extra Kalamata olive halves or some crumbled feta cheese right before serving. A light dusting of paprika or a few fresh sprigs of dill also add a lovely visual appeal and a burst of flavor.

Side Dishes

This salad pairs beautifully with grilled meats like lamb chops, chicken souvlaki, or seafood. It’s also excellent alongside warm pita bread and tzatziki for a full Mediterranean spread that will impress your guests.

Creative Ways to Present

Serve the salad in a rustic ceramic bowl for a charming, homestyle vibe or scoop it onto individual plates garnished with extra herbs. For a party, you can even stuff the salad into hollowed-out tomatoes or cucumbers for bite-sized, elegant appetizers.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Potato Salad (No Mayo!) Recipe in an airtight container in the refrigerator. The salad’s flavors will meld beautifully overnight, so it often tastes even better the next day. Keep refrigerated for up to 3 days for best taste.

Freezing

This potato salad is not ideal for freezing because the potatoes and fresh herbs will lose their texture and freshness once thawed. It’s best enjoyed fresh or within a few days after making.

Reheating

If you prefer to eat it warm, gently reheat a portion in a microwave or a pan on low heat. Avoid overheating to keep the potatoes from becoming too soft; you can also enjoy it chilled straight from the fridge for a refreshing bite.

FAQs

Can I use red potatoes instead of yellow potatoes?

Absolutely! Red potatoes work well in this recipe because they hold their shape and have a slightly waxy texture, though yellow potatoes tend to be a bit creamier and have a naturally buttery flavor that complements the salad perfectly.

Is this Greek Potato Salad really no mayo?

Yes! This salad stands out because it uses a vibrant vinaigrette instead of traditional mayonnaise, resulting in a lighter, tangier, and herb-packed dish that feels fresh and satisfying without any heaviness.

Can I prepare this salad a day ahead?

Definitely. In fact, allowing the salad to rest overnight deepens the flavors. Just make sure to store it properly in an airtight container and give it a gentle toss before serving to redistribute the dressing.

What if I don’t have Kalamata olives?

If you don’t have Kalamata olives, you can substitute with other briny olives such as black olives or green olives. Keep in mind that each variety will bring a slightly different flavor profile but will still add a wonderful salty kick.

Can I add other vegetables to this potato salad?

Of course! Diced cucumbers, cherry tomatoes, or bell peppers can add extra crunch and color. Just make sure to chop them small and add them fresh right before serving to maintain their crispness.

Final Thoughts

This Greek Potato Salad (No Mayo!) Recipe is a true celebration of fresh, vibrant ingredients coming together in perfect harmony. It’s easy to make, incredibly delicious, and a fantastic way to brighten up any meal without the heaviness of mayonnaise. I can’t wait for you to give it a try and make it a new classic in your kitchen—your taste buds will thank you!

Greek Potato Salad (No Mayo!) Recipe

Ingredients You'll Need