What do you get when you combine small red potatoes, olive oil, lemon juice and zest, and fresh oregano? A mouthwatering Greek-inspired vegan potato salad that goes with just about everything!
Why you'll love this recipe
- It's full of Mediterranean flavors yet only requires 4 ingredients (plus salt and pepper) and no mayo.
- You can make it in about half an hour.
- It pairs well with a variety of other dishes.
- Small red potatoes
- Olive oil
- Lemon (zest and juice)
- Fresh oregano
- Salt and pepper
Be sure to zest the lemon before you squeeze out the juice.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Making this recipe is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.
- Simmer sliced potatoes until tender when pierced with a fork.
- Spread the cooked potatoes out on a rimmed baking sheet. Drizzle with a mixture of olive oil, lemon juice, and salt and pepper and let them cool. The warm potatoes will absorb the delicious lemony flavor.
Transfer the cooled potatoes to a serving bowl. Fold in the lemon zest and fresh minced oregano, then the potato salad is ready to eat.
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Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors. This dish does not freeze well.
Yes, yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. On the other hand, russet potatoes are not a good substitute.
If you don't have a Microplane or lemon zester, a box grater can be used. Or use a vegetable peeler to remove the yellow outer layer of the lemon and then finely chop it with a knife.
If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.
More Mediterranean salad recipes
Looking for more delicious lettuce-free salads perfect for picnics and potlucks? Try some of these vegan Mediterranean diet favorites:
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Greek Vegan Potato Salad Without Mayo
- 2 pounds small red potatoes, unpeeled, sliced ¼ -inch thick
- ¼ cup olive oil
- 2 Tablespoons lemon juice, (reserve lemon zest before juicing)
- salt and pepper, to taste
- 1 Tablespoon fresh oregano, minced
- zest of one lemon
- Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
- Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It's okay if the edges of the potatoes overlap a little.
- In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
- Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.
- Yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. However, russet potatoes are not a good substitute.
- If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.
Nutritional information is an estimation only.
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