Greek Potato Salad may be the best red potato salad recipe ever. This vegan Mediterranean dish packs a zing from lemon and fresh oregano. And this healthy potato salad recipe is mayo free. Try it as a side with all your summer favorites.
Vegan Potato Salad
We often think of potato salad as containing mayonnaise, but it’s easy to make a healthy egg-free and dairy-free potato salad.
What I love about Greek Potato Salad is the lemony flavor.
Lemons and potatoes are best friends.
And Delicious Skordalia by the Greek Vegan sounds like a recipe I need to try.
Anyway, by using olive oil, we don’t need mayo at all in this vegan red potato salad.
Plus the ingredient list is very short:
- small red potatoes
- olive oil
- lemon (zest and juice)
- fresh oregano
- salt and pepper
How to make Greek Potato Salad
The method for making this red skin potato salad is quite simple:
- Simmer sliced potatoes until tender when pierced with a fork.
- Spread the cooked potatoes out on a rimmed baking sheet.
- Drizzle a mixture of olive oil, lemon juice, and salt and pepper over the potatoes and let them cool. The warm potatoes will absorb the delicious lemony flavor.
- Transfer the cooled potatoes to a serving bowl. Fold in lemon zest and fresh minced oregano, and the potato salad is ready to eat!
How long does potato salad last?
If you have leftover potato salad, you can keep it refrigerated for several days.
I like to add a squeeze of lemon to revive the flavor.
And you can make this potato salad a day before you plan on enjoying it.
However, I usually eat it right away since it’s so quick and easy to make whenever I want some.
What to serve with Greek Potato Salad
This vegan red potato salad goes well with just about anything.
And in the photo above I’ve made it a trio with Cannellini Bean Salad and Green Bean Salad.
But are potatoes healthy?
You may have been taught like I was that consuming potatoes can lead to weight gain and type-2 diabetes.
But it’s all in the way we eat potatoes.
Of course, french fries and potato chips are not considered part of a healthy diet.
However, if we prepare potatoes in healthy ways rather than deep frying them, there’s no reason for most people to give up the popular vegetable.
In fact, potatoes are high in antioxidants and important nutrients, especially the skin-on red potatoes used is this Greek Potato Salad recipe.
You can learn more by reading Are Potatoes Healthy? The Surprising Truth About This Controversial Vegetable.
Greek Potato Salad Recipe
This recipe makes about 6 servings, but you can easily adjust the quantities in the recipe to make more or less.
Since it doesn’t contain mayo which can turn bad in the sun and heat, it’s a great choice for bringing to barbecues and picnics.
Moreover, it’s a healthier choice as part of a plant-based Mediterranean diet.
And feel free to customize it to make it your own.
Some additional ingredients that go well with the flavors in this recipe are sliced red or green onions, Kalamata olives, and other fresh herbs.
If you think this is the best red potato salad recipe ever, please give it 5 stars!
Greek Potato Salad (No Mayo)
- 2 pounds small red potatoes unpeeled, sliced 1/4 -inch thick
- 1/4 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.