What do you get when you combine tender red potatoes, olive oil, lemon juice and zest, and plenty of fresh oregano? A mouthwatering vegan Greek potato salad that pairs perfectly with just about everything.
One of my favorite things about this recipe, besides the zippy flavor, is how quick and easy it is to make. By slicing the potatoes into rounds before cooking, they simmer in no time.
While they're still warm, the slices are tossed with a lemon olive oil vinaigrette so they soak up all the citrusy goodness. A finishing touch of lemon zest and fresh herbs brings it all together for a bright and flavorful side dish.
And if you love mayo-free potato salads, be sure to try my Italian potato salad next. Made with juicy tomatoes, tangy red onions, and a red wine vinegar dressing, it's just as crowd-pleasing!
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I just made this as part of my meal prep for the week. It is so good! I love the addition of the oregano and lemon. I had to hurry and put it away before I ate it all! I will definitely be making this again!
- Tara
Ingredients
- Small red potatoes (Or sub small yellow potatoes if red are unavailable. Just don't use Russet.)
- Olive oil
- Lemon (zest and juice)
- Oregano (Fresh is better, but dried will do in a pinch.)
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Making Greek potato salad is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.
- Simmer the 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 and enjoy!
Serving suggestions
Greek potato salad is perfect for picnics, potlucks, and with burgers and sandwiches. I especially like it with baked chickpea burgers and deli-style tofu sandwiches.
It also pairs well with Mediterranean green bean and tomato salad and cannellini bean and sun-dried tomatoes salad, as shown in the photo above.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Lemony Greek Potato Salad (No Mayo!)
Ingredients
- 2 pounds small red potatoes, unpeeled, sliced into ¼-inch thick rounds (or substitute small yellow potatoes)
- salt, to taste
- ¼ cup extra virgin olive oil
- 2 Tablespoons lemon juice, (reserve lemon zest before juicing)
- salt and pepper, to taste
- 1 Tablespoon fresh oregano, minced (or substitute 1 teaspoon dried oregano)
- zest of one lemon, (about 1 tablespoon)
Instructions
- 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.2 pounds small red potatoes, salt
- 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.¼ cup extra virgin olive oil, 2 Tablespoons lemon juice, salt and pepper
- 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.1 Tablespoon fresh oregano, zest of one lemon
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Notes
Nutrition
Nutritional information is an estimation only.
Elaine Brugger says
This was so good I have to make a second recipe for our picnic due to it disappearing by “just tasting”. Thank you for this recipe!
Amy Katz says
Haha, so glad you're enjoying the potato salad, Elaine!
Deborah says
Excellent! I made some for my dinner this evening. Can hardly wait to have that again.
Amy Katz says
Fantastic! I'm so happy you enjoyed the recipe, Deborah!
Margie Sutej says
I do not consume oils, what would be an acceptable alternative? Excited to try this!
Amy Katz says
Hi Margie! It won't be exactly the same, but you can try making an oil-free version using this avocado dressing. Thin it with a little water (or extra lemon juice!) and drizzle some over the hot cooked potatoes instead of the olive oil dressing. Please come back and let us know how it turns out!
martin says
Great easy ,tasty addition to any salad meal ,thank you. Martin.
Amy Katz says
Thank you, Martin!
Julie J says
Can't wait to try! I am making this for my get together with neighbors for the 4th. (yes, it's outside). I love that it doesn't have "mayo," since food spoilage can be an issue. And I have fresh oregano growing that I needed to find of use for, too! Thanks so much!
Amy Katz says
That sounds perfect, Julie!
Liliana Wells says
I will have to try this! I have an Italian version dressed with vinegar instead of lemon. YumL
Amy Katz says
That sounds really good, too!
Tara says
I just made this as part of my meal prep for the week. It is so good! I love the addition of the oregano and lemon. I had to hurry and put it away before I ate it all! I will definitely be making this again!
Amy Katz says
Thank you so much, Tara! I'm glad you love the Greek flavors as much as I do.