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 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

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If you’re craving a refreshing, vibrant salad that feels like a sunny day in your mouth, this Greek Potato Salad (No Mayo!) Recipe is exactly what you need. It’s a delightful twist on classic potato salad, swapping out heavy mayonnaise for a zesty vinaigrette bursting with fresh herbs, Kalamata olives, and a perfect balance of tangy and savory flavors. This salad is not only incredibly simple to throw together but also ideal for those who want something light, colorful, and full of Mediterranean charm.

Ingredients You'll Need

A total of twelve white bowls and one white plate are arranged on a white marbled surface. The large white plate in the center holds seven light brown potatoes with smooth skin. Around it, the bowls contain various ingredients: green chopped herbs, finely chopped red onions in small pieces, sliced green onions, chopped fresh parsley, dark brown sliced olives, minced garlic, mixed black pepper, white salt, yellow mustard, dried oregano, a dark red liquid sauce, and a yellow oil-based sauce. Each bowl and plate is distinct, clean, and shows the colors and textures of the ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Greek Potato Salad (No Mayo!) Recipe plays a crucial role, from the tender potatoes providing a hearty base to the fresh herbs and olives that pack powerful flavor punches. These simple yet essential components work together to create a taste and texture experience that’s both comforting and bright.

3 pounds small yellow potatoes: Their thin skins and buttery texture make for perfectly tender cubes that hold up well to the dressing.

1 tablespoon salt: Used in the boiling water, it seasons the potatoes from within.
½ cup chopped red onions or shallots: Adds a slight bite and a splash of vibrant color.
3 green onions (trimmed and thinly sliced): Brings a mild tang and crisp freshness, both white and green parts included.

½ cup chopped Italian parsley: Infuses the salad with a bright, fresh herbiness.
½ cup chopped dill: Offers a distinctive aromatic depth that’s quintessentially Greek.
½ cup Kalamata olives (pitted and halved): Their briny intensity adds a bold Mediterranean flair.

¼ cup red wine vinegar: Provides the tangy backbone of the vinaigrette.
2 teaspoons Dijon mustard: Balances the acidity with subtle heat and smoothness.
1 ½ teaspoons dried oregano: A classic herb that deepens the Greek flavor profile.

2 garlic cloves (pressed or finely minced): Adds aromatic pungency and warmth.
1 ½ teaspoons sea salt: Essential for seasoning the dressing and bringing out every flavor.
¼ teaspoon black pepper: Provides a gentle kick that wakes up the palate.

½ cup extra virgin olive oil: The rich, fruity base for the dressing, tying all flavors together beautifully.

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 tablespoon of salt. Toss in your unpeeled yellow potatoes and reduce the heat to keep a gentle simmer going. Cook the potatoes until they’re fork tender, which usually takes about 15-20 minutes depending on their size. If you have various sizes, take out the smaller ones first to prevent overcooking. This step ensures perfectly soft potatoes with the skins helping them hold their shape during mixing.

Step 2: Make the Vinaigrette

While the potatoes cook, whisk together the red wine vinegar, Dijon mustard, dried oregano, garlic, sea salt, and black pepper in a small bowl. Slowly drizzle in the extra virgin olive oil as you keep whisking, emulsifying the dressing into a smooth, flavorful vinaigrette. This dressing is where the magic happens—full of zesty brightness with herbal undertones.

Step 3: Cool the Potatoes

Drain the potatoes gently and set them aside until they are just cool enough to handle. This way, you can comfortably peel and cut them without rushing, keeping their tender texture intact.

Step 4: Peel and Slice

Using a paring knife or even the edge of a metal spoon, scrape off the potato skins if you prefer them peeled; otherwise, leave them on for extra texture and nutrients. Cut the potatoes into roughly one-inch cubes and place them into a large mixing bowl. These soft cubes will absorb the dressing beautifully in the next steps.

Step 5: Combine Ingredients

Add the chopped red onions, green onions, Italian parsley, dill, and pitted Kalamata olives into the bowl with the potatoes. Give the vinaigrette another quick whisk and pour it over everything. Gently toss the salad to combine, ensuring every bite has an even coating of that lively dressing. Taste and adjust salt or pepper if needed, then get ready to serve or chill.

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

A white bowl filled with a potato salad that has three main layers: the bottom layer is a mix of chunky, soft yellow potato pieces, the middle layer includes dark purple sliced olives spread evenly, and the top layer is garnished with bright green chopped herbs like parsley and dill along with sliced light green scallions. Around the bowl, there are small white bowls holding dark purple olives, finely chopped green herbs, yellow mustard dressing, and some fresh dill. To the right side, a wooden spoon and fork rest on a dark blue cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation and an extra pop of freshness, sprinkle some additional chopped parsley or dill on top just before serving. A few extra Kalamata olive halves or a light dusting of dried oregano also go a long way to highlight the salad’s Mediterranean spirit.

Side Dishes

This Greek Potato Salad (No Mayo!) Recipe pairs incredibly well with grilled vegetables, roasted chicken, or your favorite seafood dishes. It’s a superb side for picnics, barbecues, or any casual gathering where you want a salad that stands out without being heavy.

Creative Ways to Present

Try serving this salad in individual glass jars or small bowls for a charming picnic or party presentation. You can also mound it atop a bed of fresh arugula or butter lettuce leaves for a light, composed salad. Drizzle a little extra olive oil and a squeeze of lemon over the top to brighten it further just before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Potato Salad (No Mayo!) Recipe in an airtight container in the refrigerator. Because it lacks mayonnaise, it tends to keep well for about 3 to 4 days. The flavors actually deepen and meld beautifully over time, making it fantastic for next-day lunches or dinners.

Freezing

Due to its olive oil-based dressing and delicate herb mix, this potato salad does not freeze well. Freezing can compromise the texture of the potatoes and cause the herbs to lose their vibrancy. It’s best enjoyed fresh or refrigerated.

Reheating

If you prefer your salad slightly warm, gently reheat leftover portions in the microwave or in a warm skillet just until heated through. Avoid overheating, as the herbs and dressing taste best when not exposed to prolonged heat.

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 texture and flavor, you can experiment with fingerlings or baby red potatoes. Just adjust cooking time accordingly so they don't become mushy.

Is it okay to leave the potato skins on?

Yes, leaving the skins on adds a lovely rustic texture and extra nutrients. If you prefer a smoother bite, peeling is also perfectly fine and up to personal preference.

Can I make this salad vegan?

This salad is naturally vegan—there’s no mayo or dairy involved, only olive oil and fresh, plant-based ingredients that everyone can enjoy.

What can I substitute for Kalamata olives if I don’t have any?

Green olives or even chopped capers can provide a similar briny bite, but Kalamata olives have a distinctive flavor that really elevates the salad.

Does the salad taste better warm or cold?

This salad is versatile—it’s delicious served slightly warm right after tossing, or chilled to let the flavors meld for a few hours. Both ways are delightful depending on your mood and occasion.

Final Thoughts

I can’t recommend this Greek Potato Salad (No Mayo!) Recipe enough—whether you’re feeding a crowd or just want a fresh, healthy side dish for yourself. It’s quick, easy, and bursting with bold Mediterranean flavors that feel bright and comforting all at once. Give it a try and I promise it will become one of your favorite go-tos for any season.

Greek Potato Salad (No Mayo!) Recipe

Ingredients You'll Need