What do you get when you combine small red potatoes, olive oil, lemon juice and zest, and fresh oregano? A mouthwatering vegan Greek Potato Salad that goes with just about everything!
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Potato salad is practically a requirement at potlucks, picnics, and barbecues. This lightened-up Mediterranean version is a nice change of pace.
If you enjoy the flavors of dishes like grilled potatoes with lemon herb sauce and Greek lemon roasted potatoes, this Greek Potato Salad is the recipe for you.
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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.
Ingredients
- Small red potatoes
- Olive oil
- Lemon (zest and juice)
- Fresh oregano
- Salt and pepper
Amy's tip
Be sure to zest the lemon before you squeeze out the juice.
Variations
Greek Potato Salad is easy to customize to suit your taste. Start with the basic recipe and add any of the following ingredients:
- Red onions
- Kalamata olives
- Capers
- Sun-dried tomatoes
- Vegan feta cheese
- Additional herbs like fresh dill, parsley, or mint
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
Making Greek potato salad 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.
Serving suggestions
Try this Greek potato salad with your favorite sandwiches or burgers. I especially like it with baked chickpea burgers or pita pockets stuffed with cannellini bean and sun-dried tomatoes salad.
It also pairs well with Mediterranean green bean and tomato salad, Moroccan carrot salad, and vegan Greek vegetable salad.
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors. This dish does not freeze well.
Recipe FAQs
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 vegan mayo-free salad recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Greek Potato Salad (No Mayo!)
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Ingredients
- 2 pounds small red potatoes, unpeeled, sliced ¼-inch thick
- 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
- 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
Notes
Nutrition
Nutritional information is an estimation only.
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!
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.