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Greek Potato Salad (No Mayo!) Recipe

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A vibrant and refreshing Greek Potato Salad that skips the traditional mayo in favor of a tangy red wine vinaigrette. This salad combines tender boiled yellow potatoes with fresh herbs, Kalamata olives, and a flavorful dressing infused with garlic, Dijon mustard, and oregano. Perfect as a light side dish or for summer gatherings, it can be served warm or at room temperature.

Ingredients

Potatoes

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt

Vegetables & Herbs

  • 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

Dressing

  • 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

Instructions

  1. Boil the potatoes: Bring a large pot of water to a boil. Add the unpeeled potatoes and one tablespoon of salt. Reduce the heat to maintain a steady simmer and cook the potatoes until they are fork tender, usually about 15-20 minutes depending on size. Remove smaller potatoes earlier if sizes vary.
  2. Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, pressed garlic, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuing to whisk until the dressing is emulsified and well combined.
  3. Cool the potatoes: Drain the cooked potatoes gently and set them aside until they are just cool enough to handle comfortably.
  4. Peel and slice: Using a paring knife or a metal spoon, carefully peel the skins off the potatoes, or leave the skins on if preferred. Cut the potatoes into roughly 1-inch cubes and place them in a large mixing bowl.
  5. Combine ingredients: Add the chopped red onions, green onions, Italian parsley, dill, and Kalamata olives to the potatoes. Whisk the vinaigrette one more time and pour it over the potato mixture. Gently toss everything together to coat evenly. Taste and adjust seasoning if needed.
  6. Serve: This Greek Potato Salad is delicious served slightly warm or at room temperature, making it a versatile side dish for any occasion.

Notes

  • For best texture, use small yellow potatoes as they hold their shape well when boiled.
  • You can leave the potato skins on for extra texture and nutrients if preferred.
  • If you want to prepare ahead, toss the salad just before serving to keep the potatoes from getting mushy.
  • This salad is naturally gluten free and vegetarian.
  • Feel free to add a sprinkle of crumbled feta cheese for an extra burst of flavor.

Find it online: https://recipefeastful.com/greek-potato-salad-no-mayo-recipe/