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No-Mayo Greek Potato Salad (Healthy Potato Salad Recipe!) #potatosalad #shorts
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No-Mayo Greek Potato Salad (Healthy Potato Salad Recipe!) #potatosalad #shorts



Greek Potato Salad (No Mayo!)

Potato salad doesn’t need mayonnaise to be delicious, and this no mayo Greek Potato salad recipe is living proof! With the right potatoes and an easy yet bold Greek-style vinaigrette, you’ll make a healthy potato salad with a wonderfully herbaceous flavor in just 30 minutes.

The ingredients for this refreshing and healthy no mayo potato salad are simple and easy to find. What’s more, this recipe is so versatile. You can easily substitute many of these ingredients with what you have available.

For the Potato Salad:
▢3 pounds small yellow potatoes, scrubbed
▢1 tablespoon salt
▢1/2 cup chopped red onions or shallots (about 1 small red onion)
▢3 green onions, trimmed and thinly sliced (white part and green part)
▢1/2 cup chopped Italian parsley leaves
▢1/2 cup chopped dill
▢1/2 cup Kalamata olives, pitted and halved

For the Vinaigrette:
▢1/4 cup red wine vinegar
▢2 teaspoon Dijon mustard
▢1 1/2 teaspoons dried oregano
▢2 garlic cloves, pressed or finely minced
▢1 1/2 teaspoon sea salt
▢1/4 teaspoon black pepper
▢1/2 cup extra virgin olive oil

Variations and Substitutions:
▢Potatoes: To add more color to your potato salad, use a mix of potatoes. Boil both yellow and small red potatoes and keep their skins on. As long as they are about the same size they should cook at the same rate, but taste and adjust accordingly.
▢Acidity: Instead of vinegar, you can use fresh lemon juice to add a citrusy flavor.
▢For more intense flavor: Add a tablespoon of rinsed small capers. They will add tang and a briny flavor to the salad.
▢Fresh herbs: Minced fresh chives and cilantro also go very well with this salad.

Instructions:
1. Boil the potatoes: 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 (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
2. Make the vinaigrette: 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.
3. Cool: Gently drain the cooked potatoes and set aside until just cool enough to handle.
4. Peel and slice: 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.
5. Combine: 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.
6. Serve: Serve while still slightly warm or at room temperature.

#potatosalad #potatoes #sidedish #laborday #healthyrecipes

So when your neighbor brings that soggy, funky, mayoheavy potato salad to the Labor Day weekend party, you, my queen, you go Greek. We’re talking loads of fresh herbs, calamata olives, onions, and a bold, zippy vinegarette that wakes everything up. Oh yeah, and of course, you’re using the best Greek extravirgin olive oil from the Mediterranean dish, of course. Trust me, this potato salad will steal the show. Make it ASAP.

14 Comments

  1. @TheMediterraneanDish

    For the Potato Salad:
    ▢3 pounds small yellow potatoes, scrubbed
    ▢1 tablespoon salt
    ▢1/2 cup chopped red onions or shallots (about 1 small red onion)
    ▢3 green onions, trimmed and thinly sliced (white part and green part)
    ▢1/2 cup chopped Italian parsley leaves
    ▢1/2 cup chopped dill
    ▢1/2 cup Kalamata olives, pitted and halved

    For the Vinaigrette:
    ▢1/4 cup red wine vinegar
    ▢2 teaspoon Dijon mustard
    ▢1 1/2 teaspoons dried oregano
    ▢2 garlic cloves, pressed or finely minced
    ▢1 1/2 teaspoon sea salt
    ▢1/4 teaspoon black pepper
    ▢1/2 cup extra virgin olive oil

    Instructions:
    1. Boil the potatoes: 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 (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
    2. Make the vinaigrette: 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.
    3. Cool: Gently drain the cooked potatoes and set aside until just cool enough to handle.
    4. Peel and slice: 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.
    5. Combine: 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.
    6. Serve: Serve while still slightly warm or at room temperature.

    Variations and Substitutions:
    ▢Potatoes: To add more color to your potato salad, use a mix of potatoes. Boil both yellow and small red potatoes and keep their skins on. As long as they are about the same size they should cook at the same rate, but taste and adjust accordingly.
    ▢Acidity: Instead of vinegar, you can use fresh lemon juice to add a citrusy flavor.
    ▢For more intense flavor: Add a tablespoon of rinsed small capers. They will add tang and a briny flavor to the salad.
    ▢Fresh herbs: Minced fresh chives and cilantro also go very well with this salad.

  2. @Sauci4Lyfe

    Going Greek does not mean insulting the culture of others. That other potato salad is extremely delicious when made correctly just as yours is. You are usually a class act, please try hard to be more respectful in your commentary.🫶🏼

  7. @Smiling_Solo1

    I have a question. I've been doing the med diet for heart health for a week on docs orders. It's great yummy food but I can't get past the oily feeling in my mother from the extra virgin olive oil. It is berttoli (can't spell lol). What can you recommend? Also I'm using you meal plan ideas. Thank you xx