You’ve probably heard all the hype about the health benefits of eating a Mediterranean diet and this easy and delicious mayo-free Greek potato salad will have you excited to eat healthier! Like me, you’ve probably never heard of a potato salad without mayo, right? On the contrary, you’ve also likely heard about the numerous health benefits of consuming olive oil, especially extra virgin olive oil. Not only olive oil, but herbs and spices provide so many health benefits – you’d be crazy NOT to eat them! If you like this, then you’ll love my Mediterranean, gluten free, vegan Cucumber Dill Salad!
My vegan and vegetarian Mediterranean Greek potato salad recipe calls for fresh dill and basil, oregano, red onion, Italian parsley, and of course, potatoes! There’s something addicting about this version and you’ll realize exactly what I mean as soon as you try this recipe. Fresh herbs blend together in this potato salad to produce the most mouthwatering flavors!
A naturally vegan and gluten free side dish, this delicious potato salad is not only vegan, but it’s also vegetarian. Pair it with chicken and veggie kabobs for the ultimate Mediterranean lunch or dinner! Another tasty gluten free and healthy Mediterranean dish is my Watermelon Feta Salad. It may sound odd, but don’t knock it until you’ve tried it. I promise you it’s one of the most delicious ways to eat watermelon and is absolutely irresistible!
Greek potato salad is the perfect side dish to bring to a summer barbecue or cookout, or potluck! My gluten free vegan Greek Potato salad contains potatoes, salt, red onion, chives, dill, Italian parsley, fresh basil, Kalamata olives, red wine vinegar, dijon mustard, dried oregano, garlic, thyme, pepper, extra virgin olive oil, and fresh lemon, and is done in about 35 minutes! You can’t have a summer BBQ or cookout without some delicious potato salad – am I right?!
Pro Tips
Although a squeeze of fresh lemon is optional, be careful not to overdo it like my husband and I did the first few times we made this. A small amount of freshly squeezed lemon goes a long way. Remember, you can always add more lemon, but if you add too much, you can’t do much about that and you’ll end up with an overly bitter potato salad. Learn from our mistakes! There’s a reason each of my recipes is tried and tested!
Ingredients in Greek Potato Salad
Yellow potatoes. Buttery yellow potatoes are sweet, buttery, and according to Potato Goodness’ article, are packed with more energy than any other popular vegetable. They have more potassium than a banana and are the main ingredient in this recipe. As you’ll read below in my Tips, my trick is to use a potato masher to mash them while they’re still warm. You can mash them as much or as little as you prefer.
Salt. The reason I add salt to the potatoes while cooking is to season the potatoes as they boil. Extremely salty water makes the tastiest potatoes according to Tasting Table’s article. I also use salt in the vinaigrette as it brings out the flavors of the other ingredients.
Red onion. Red onions grow all over Greece and are popular if you’re following a Mediterranean diet. Even if you’re not following the diet, you’ll notice that red onions, which flourish in Greece due to the warm climate, are packed with flavor and nutrients, and they give this salad a good solid crunch. Compared to other types of onions, red onions are superior to other onions as they contain the most antioxidants, according to the Harvest Kitchen’s article.
Chives. A small amount of chives is enough to add subtle flavor, color, and health to this Greek potato salad. Chives also prevent calcification of arteries as they reduce cholesterol levels.
Fresh dill. Fresh dill adds just the right amount of flavor to this potato salad. Dill also prevents infections, boosts immunity, and promotes digestion.
Italian parsley. Italian parsley has a robust flavor and smooth texture and is a wonderful addition to a potato salad.
Fresh basil. Fresh basil leaves add freshness and a sweet, yet spicy flavor. The fresh basil goes a long way in this salad as it really helps pack flavor when combined with the other ingredients.
Kalamata olives. Although optional, Kalamata olives are nutrient-dense and flavorful, providing a delicious taste to the potato salad.
Red wine vinegar. The vinaigrette calls for red wine vinegar which brings a subtle sweetness and acidity to the Greek dressing. It’s also a powerful antioxidant and helps lower blood pressure as it contains potassium.
Dijon mustard. A small amount of dijon mustard is all that’s needed to give the vinaigrette a tangy and sharp taste.
Dried oregano. Not only does oregano provide numerous health benefits, but its pungent flavor mixes in well with the other ingredients. Like many spices, it is packed with anti-inflammatory properties. Feel free to use fresh oregano if you can find it. It’s hard to find here at most common grocery stores.
Garlic. A popular salad dressing ingredient, fresh garlic adds lots of flavor and adds depth to all savory dishes. Of course you can use pre-minced garlic, but I recommend using freshly minced garlic as it’s much higher quality and tastes significantly better than pre-minced.
Thyme. Like many of the herbs in this side dish, a tiny bit of dried thyme adds just the right amount of flavor. Thyme is a popular Mediterranean cuisine ingredient.
Pepper. If you’re anything like me, you add tons of this healthy stuff to every single kind of salad you ever make! I prefer to use freshly cracked black pepper but you can also use regular black pepper. This one is added to taste, so you as much, or as little, as you desire. Pepper has numerous medicinal properties, including being the perfect complement to salt and aiding in digestive issues.
Extra virgin olive oil. High quality extra virgin olive oil is a popular Greek and Mediterranean ingredient, don’t skimp and use regular olive oil. It’s important to use the highest quality extra virgin olive oil you can find. I know people that drink this stuff like a shot every day – yes it’s THAT good for you. Extra virgin olive oil contains a substantial amount of antioxidants which may reduce your risk of chronic diseases as they help fight inflammation. They also help lower your risk of heart disease and protect your cholesterol from oxidation as explained in Healthline’s article.
How to make the best Greek Potato Salad
STEP 1: Peel the potatoes and place them in a large pot. Fill up with water, just enough to cover. Add the ½ teaspoon salt and bring to a boil. Cook for 20 minutes, until fork tender. Alternatively, you can leave the potato skins on if you wish.
STEP 2: While the potatoes are cooking, prepare the vinaigrette by adding the red wine vinegar, dijon mustard, oregano, garlic, salt, thyme, pepper, and olive oil, and if using, lemon, to a medium bowl and whisk to combine. I’ve tried this dish with and without the lemon. It definitely adds a lot of flavor so I recommend taste testing it before you add the lemon, and then decide if you want to add lemon. My husband and I both think that it tastes fine without the lemon, but the lemon also tastes good, but can easily be overwhelming if you use too much – so proceed with caution. We like to add some freshly squeezed lemon on top of our potato salad bowl, to taste.
STEP 3: When the potatoes are done, use tongs or a slotted spoon to transfer them to a bowl. Use a potato masher to mash them, leaving them in chunks and not all completely mashed. Alternatively, you can use a knife to chop the potatoes.
STEP 4: Add the onion, chives, dill, parsley, basil, and olives (if using) to the potatoes and mix well to combine. Use a fork or a whisk to mix the vinaigrette one more time and pour it into the potato salad mixture. Use a spoon to mix all the ingredients together. Serve warm or chilled.
STEP 5: If you make this recipe, don’t forget to leave a rating and comment!
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Final Thoughts
Finally, if you make this Greek Potato Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Greek Potato Salad
Ingredients
For Potato Salad
- 3 pounds yellow potatoes or about 10 medium yellow potatoes
- ½ tsp salt
- 1 red onion diced
- 5 chives chopped with white parts removed
- ⅓ c dill chopped
- ⅓ c Italian parsley chopped
- ¼ c fresh basil chopped; stems removed
- Kalamata olives optional
For Vinaigrette
- ⅓ c red wine vinegar
- 1 tsp dijon mustard
- 1 tbsp dried oregano can sub with fresh oregano
- 3 garlic cloves minced
- ½ tsp salt or to taste
- ¼ tsp thyme
- 1 tsp black pepper freshly cracked, or to taste
- ½ c extra virgin olive oil
- squeeze of fresh lemon optional
Instructions
- Peel the potatoes and place them in a large pot. Fill up with water, just enough to cover. Add the ½ teaspoon salt and bring to a boil. Cook for 20 minutes, until fork tender. Alternatively, you can leave the potato skins on if you wish.
- While the potatoes are cooking, prepare the vinaigrette by adding the red wine vinegar, mustard, oregano, garlic, salt, thyme, pepper, olive oil, and squeeze of lemon, if using, to a medium bowl and whisk to combine.
- When the potatoes are done, use tongs or a slotted spoon to transfer them to a bowl. Use a potato masher to mash them, leaving them in chunks and not all completely mashed. Alternatively, you can use a knife to chop the potatoes.
- Add the onion, chives, dill, parsley, basil, and olives (if using) to the potatoes and mix well to combine. Use a fork or a whisk to mix the vinaigrette one more time and pour it into the potato salad mixture. Use a spoon to mix all the ingredients together. Serve warm or chilled.
- If you make this, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
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