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!
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.
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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
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
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.
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
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:
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
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! ★★★★★
📋 Recipe
Greek Vegan Potato Salad Without Mayo
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
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
- 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.
Nutrition
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.
Deborah
Excellent! I made some for my dinner this evening. Can hardly wait to have that again.
Amy Katz
Fantastic! I'm so happy you enjoyed the recipe, Deborah!
martin
Great easy ,tasty addition to any salad meal ,thank you. Martin.
Amy Katz
Thank you, Martin!
Julie J
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
That sounds perfect, Julie!
Liliana Wells
I will have to try this! I have an Italian version dressed with vinegar instead of lemon. YumL
Amy Katz
That sounds really good, too!
Tara
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
Thank you so much, Tara! I'm glad you love the Greek flavors as much as I do.