Overhead of bowl of Greek Potato Salad
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Greek Potato Salad (No Mayo)

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. 
Course Salad
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 188kcal
Author Amy Katz


  • 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.


Leftover potato salad can be covered and refrigerated for several days. Add a squeeze of lemon before serving to refresh the flavors.
Recommended products:
Microplane Fine Grater
Lemon Lime Squeezer
Stainless Steel Whisk Set


Calories: 188kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 698mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 14.9mg | Calcium: 28mg | Iron: 1.5mg