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Greek Potato Salad (No Mayo!)

Greek Potato Salad (No Mayo!)

This Greek Potato Salad (No Mayo!) is a healthy, delicious dish made with small yellow potatoes and a bold vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Greek
Servings 8 people
Calories 275.1 kcal

Equipment

  • large pot
  • small bowl
  • paring knife or metal spoon

Ingredients
  

For the Potato Salad

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt
  • 0.5 cup chopped red onions or shallots (about 1 small red onion)
  • 3 count green onions, trimmed and thinly sliced (white part and green part)
  • 0.5 cup chopped Italian parsley leaves
  • 0.5 cup chopped dill
  • 0.5 cup Kalamata olives, pitted and halved

For the Vinaigrette

  • 0.25 cup red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1.5 teaspoons dried oregano
  • 2 count garlic cloves, pressed or finely minced
  • 1.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 cup extra virgin olive oil

Instructions
 

Instructions

  • Bring a large pot of water to a boil. Add the (unpeeled) potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer. Simmer the potatoes until they are fork tender when poked, about 15-20 minutes. If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
  • In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.
  • Gently drain the cooked potatoes and set aside until just cool enough to handle.
  • Using a paring knife or metal spoon, peel the potatoes by scraping off the skin (or leave the skin on if you prefer). Cut the potatoes into 1-inch cubes, and place them in a large bowl.
  • Add the red and green onions, parsley, dill, and olives. Whisk the vinaigrette one more time, then pour it over the potatoes. Gently toss to combine. Adjust the seasoning if necessary.
  • Serve while still slightly warm or at room temperature.

Notes

Leftovers can be stored in the refrigerator for 2-3 days. Remove from the refrigerator for at least half an hour before eating. If the salad looks a little dry, drizzle with some more olive oil, stir gently and serve!

Nutrition

Serving: 1servingCalories: 275.1kcalCarbohydrates: 32.4gProtein: 4.1gFat: 15.1gSaturated Fat: 2.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 10.9gSodium: 1469.8mgPotassium: 802.9mgFiber: 4.7gSugar: 2gVitamin A: 631.9IUVitamin C: 42.9mgCalcium: 51.4mgIron: 2.2mg
Keyword Gluten Free Salad, Greek Potato Salad, Healthy Salad, No Mayo, Potato Salad, Vegan Salad
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