Lemony Greek Potato Salad (No Mayo!)

5 from 5 votes

This no-mayo Greek potato salad with lemon and oregano is light and full of Mediterranean flavors. It's a delicious vegan side for any occasion.

Prep Time10

Cook Time10

Cooling Time15

Total Time35

Course: Salad, Side Dish

Cuisine: Fusion, Greek, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 189kcal

2 pounds small red potatoes unpeeled, sliced into ¼-inch thick rounds (or substitute small yellow potatoes)
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 (or substitute 1 teaspoon dried oregano)
zest of one lemon (about 1 tablespoon)

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

Leftover potato salad can be refrigerated in an airtight container for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors.