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    Home » Recipes

    Greek Vegan Potato Salad Without Mayo

    By: Amy Katz · Published: May 27, 2019 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of potato salad and plate with green bean salad, potato salad, and cannellini bean salad

    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!

    Bowl of Greek potato salad garnished with lemon slices and sprig of oregano

    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 Baby Potatoes with Lemon Herb Sauce and Greek Lemon Roasted Potatoes, this is the recipe for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More Mediterranean salad recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Sliced red potatoes on a cutting board
    • Small red potatoes
    • Olive oil
    • Lemon (zest and juice)
    • Fresh oregano
    • Salt and pepper

    Success tip

    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.

    Instructions

    Collage of two images showing the steps for making this recipe

    Making this recipe is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.

    1. Simmer sliced potatoes until tender when pierced with a fork.
    2. 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.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    Serving suggestions

    Plate with Mediterranean Green Bean Salad, Greek Vegan Potato Salad, and Mediterranean Cannellini Bean Salad

    Try this salad with your favorite sandwiches or burgers. Or pair it with a few other salads like the following to make it a complete meal:

    • Mediterranean Vegan Green Bean Salad
    • Mediterranean Cannellini Bean Salad
    • Moroccan Carrot and Orange Salad
    • Vegan Greek Dressing and Salad with Tofu Feta

    Storing

    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.

    FAQ

    Can you use yellow potatoes instead of red potatoes?

    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.

    Can you use a grater to zest a lemon?

    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.

    Can you use dried oregano instead of fresh?

    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:

    • Marinated Artichoke Hearts Pasta Salad
    • Lemony Savoy Cabbage Salad (Without Mayo)
    • Mediterranean Cauliflower Salad
    • Middle Eastern Bean Salad (Balela)

    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! ★★★★★

    📋 Recipe

    Bowl of Greek potato salad garnished with a sprig of fresh oregano

    Greek Vegan Potato Salad Without Mayo

    Made with red potatoes, lemon, olive oil, and fresh oregano, you won't miss the mayo in this Greek-inspired vegan potato salad.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Greek, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Cooling Time: 15 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 189kcal
    Author: Amy Katz

    Equipment

    • Lemon Zester
    • Lemon Lime Squeezer
    • Stainless Steel Whisk Set

    Ingredients

    • 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
    US Customary - Metric
    Prevent your screen from going dark

    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.
    • 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.

    Notes

    Success tip:
    Be sure to zest the lemon before you squeeze out the juice.
    Substitutions:
    • 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.
    Storing:
    Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors.
     
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    Nutrition

    Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 704mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Mediterranean Grilled Veggie Kabobs
    Vegan Greek Yogurt Sauce »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Deborah

      July 23, 2020 at 8:45 pm

      5 stars
      Excellent! I made some for my dinner this evening. Can hardly wait to have that again.

      Reply
      • Amy Katz

        July 24, 2020 at 8:33 am

        Fantastic! I'm so happy you enjoyed the recipe, Deborah!

        Reply
    2. martin

      July 02, 2020 at 12:53 pm

      5 stars
      Great easy ,tasty addition to any salad meal ,thank you. Martin.

      Reply
      • Amy Katz

        July 02, 2020 at 1:38 pm

        Thank you, Martin!

        Reply
    3. Julie J

      June 29, 2020 at 5:50 am

      5 stars
      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!

      Reply
      • Amy Katz

        June 29, 2020 at 5:09 pm

        That sounds perfect, Julie!

        Reply
    4. Liliana Wells

      June 26, 2020 at 2:39 pm

      I will have to try this! I have an Italian version dressed with vinegar instead of lemon. YumL

      Reply
      • Amy Katz

        June 26, 2020 at 6:20 pm

        That sounds really good, too!

        Reply
    5. Tara

      May 31, 2020 at 11:47 am

      5 stars
      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!

      Reply
      • Amy Katz

        June 01, 2020 at 9:59 am

        Thank you so much, Tara! I'm glad you love the Greek flavors as much as I do.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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