Greek Potato Salad (No Mayonnaise!)

Potato salad doesn’t need mayonnaise to be delicious, and this No Mayonnaise Greek Potato Salad recipe is a perfect example! With the right potatoes and a simple, flavorful Greek-style vinaigrette, you can make a healthy, herb-infused potato salad in just 30 minutes.

As outdoor party season approaches, I often find myself looking for side dishes to pair with grilled foods like swordfish, chicken wings, or kebabs. Or, for a more traditional, wholesome option, I crave a classic Greek potato salad! This recipe provides a delicious and healthy version of the classic that’s perfect for warm summer days. It’s a dairy-free, vegan, and naturally gluten-free option, making it a lighter take on the usual potato salad. It’s perfect for your next barbecue or backyard gathering!

Ingredients for Greek Potato Salad

This refreshing, healthy, no-mayo potato salad uses simple ingredients that are easy to find. Plus, this recipe is versatile—you can easily substitute many of the ingredients based on what you have on hand.

Potatoes: I like using Yukon Gold potatoes for their creamy texture, but small red potatoes or baby potatoes also work well. When boiling, be sure to check the smallest potatoes, as cooking times may vary.
Onions: Red onions or green onions add a mild sweetness and rich flavor. You can substitute with scallions or chives if needed.
Fresh Herbs: Flat-leaf parsley and fresh dill bring a bright, fresh taste to the creamy potatoes.
Olives: You can typically find high-quality olives in the deli section of most grocery stores. Pitted Kalamata olives are perfect for this recipe, as their slightly tangy flavor adds depth to the salad. If necessary, substitute with a similar high-quality olive.
Extra Virgin Olive Oil: Olive oil is the primary seasoning component in the vinaigrette. Use the best, smoothest olive oil you have.
Red Wine Vinegar: The acidity of red wine vinegar enhances the flavors of the potatoes.
Mustard: A high-quality Dijon-style mustard adds a peppery kick and helps emulsify the vinaigrette.
Dried Oregano: Greek oregano is my favorite because of its bold, aromatic flavor.
Garlic: Chopped or crushed garlic adds a rich, savory element to the vinaigrette.
Sea Salt and Freshly Ground Pepper: These seasonings will elevate the flavors of the potato salad. Adjust to your taste as needed.

How to Make Greek Potato Salad

Preparing this Greek potato salad is straightforward and quick—it only takes about 30 minutes. Here’s how to make it:

Prepare the Potatoes: Bring a large pot of water to a boil. Wash 3 pounds of small yellow potatoes. Once the water is boiling, add the potatoes and 1 tablespoon of salt. Reduce the heat and simmer until the potatoes are tender, about 10–15 minutes, depending on the size. Drain and let them cool slightly.
Make the Vinaigrette: While the potatoes are boiling, prepare the vinaigrette. In a medium mixing bowl, combine ¼ cup of red wine vinegar, 2 teaspoons of Dijon mustard, 1 ½ teaspoons of dried oregano, and 2 minced garlic cloves. Season with 1 ½ teaspoons of salt and ¼ teaspoon of black pepper. Stir well. Gradually pour in ½ cup of olive oil while whisking to emulsify.
Peel and Slice the Potatoes: Once the potatoes are cool enough to handle, peel them (or leave the skins on, depending on your preference). Cut the potatoes into bite-sized pieces.
Combine: Place the cut potatoes into a large mixing bowl. Add ½ cup of chopped parsley, dill, and halved Kalamata olives. Pour the vinaigrette over the potatoes and gently toss to combine.

Tips for Serving

This Greek potato salad is a versatile side dish that pairs wonderfully with grilled meats, such as kebabs, grilled chicken, or lamb chops. It’s also a great accompaniment to Mediterranean dishes like falafel or souvlaki. Serve it chilled or at room temperature for the best flavor.

Enjoy the fresh, herbaceous flavors of this simple yet satisfying Greek potato salad at your next gathering!