Greek Potato Salad (No Mayo!)
Made with red potatoes, lemon, olive oil, and fresh oregano, you won't miss the mayo in this vegan Greek Potato Salad.
Servings: 6
Calories: 189kcal
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
Be sure to zest the lemon before you squeeze out the juice!
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.
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
