Greek Potato Salad Recipe – Tangy, Bold, and Mayo-Free Recipe
Introduction
This Greek Potato Salad is a tangy, bold, and mayo-free dish that celebrates fresh Mediterranean flavors. Perfect as a side or light meal, it combines tender potatoes with briny olives, sun-dried tomatoes, and feta cheese for an irresistible taste.
Ingredients
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun dried tomatoes, drained and chopped
- 4 ounces capers, drained and reserve brine
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Step 1: Add potatoes to a pot and cover with water by 1 inch. Salt the water and bring to a boil.
- Step 2: Reduce to a simmer and cook potatoes until fork-tender, about 15 minutes.
- Step 3: While potatoes cook, make the dressing by shaking together olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper in a jar.
- Step 4: Drain potatoes and cut into bite-sized pieces while still warm. Drizzle with reserved caper brine and let cool slightly.
- Step 5: Add kalamata olives, red onion, sun-dried tomatoes, fresh dill, and capers to the potatoes.
- Step 6: Pour the dressing over the potato mixture and gently toss until everything is well coated.
- Step 7: Taste and adjust seasoning as needed. Top with crumbled feta cheese.
- Step 8: Serve the salad warm, at room temperature, or chilled, according to your preference.
Tips & Variations
- For extra freshness, add chopped cucumber or cherry tomatoes just before serving.
- Swap red wine vinegar with lemon juice for a brighter, citrusy note.
- Use fresh herbs like parsley or mint instead of dill for a different herbal flavor.
- If you prefer a creamier texture, stir in a spoonful of Greek yogurt or tahini.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten within the first two days for optimal freshness. Bring to room temperature before serving, or enjoy chilled straight from the fridge. Avoid freezing as it can alter the texture of the potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized potatoes instead of petite potatoes?
Yes, you can use regular potatoes. Just cut them into smaller, evenly sized pieces so they cook through in about the same time and blend well with the other ingredients.
Is this salad suitable for vegans?
This recipe includes feta cheese, which is not vegan. You can omit the feta or use a plant-based cheese alternative to make it vegan-friendly.
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Greek Potato Salad Recipe – Tangy, Bold, and Mayo-Free Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Potato Salad recipe offers a vibrant, tangy, and bold flavor without using mayonnaise. Featuring tender petite potatoes, briny kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta, all tossed in a zesty red wine vinegar and olive oil dressing. Perfect as a refreshing side dish for Mediterranean-inspired meals or as a light, flavorful salad on its own.
Ingredients
Salad Ingredients
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces capers, drained (reserve brine)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
Dressing Ingredients
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the Potatoes: Place the potatoes in a large pot and cover them with water by about 1 inch. Add salt to the water and bring it to a boil.
- Simmer Until Tender: Reduce the heat to maintain a simmer and cook the potatoes until they are fork-tender, approximately 15 minutes.
- Prepare the Dressing: While the potatoes are cooking, combine the olive oil, red wine vinegar, minced garlic, dry mustard, dried oregano, dried thyme, kosher salt, and freshly ground black pepper in a jar. Shake well to emulsify the dressing.
- Drain and Chop Potatoes: Drain the cooked potatoes and cut them into bite-sized pieces while still warm. Drizzle the warm potatoes with the reserved caper brine to add a tangy depth, then let them cool slightly.
- Combine Salad Ingredients: In a large bowl, add the chopped potatoes along with kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, fresh dill, and the drained capers.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together until the potatoes and vegetables are evenly coated.
- Adjust Seasoning and Add Feta: Taste the salad and adjust seasonings if needed. Finally, sprinkle crumbled feta cheese over the top.
- Serve: Serve the Greek potato salad warm, at room temperature, or chilled according to your preference.
Notes
- You can use either petite white or red potatoes depending on your preference.
- Be sure to reserve the brine from the capers to add extra flavor to the potatoes.
- This salad is versatile and can be served warm, at room temperature, or chilled.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Dry mustard in the dressing adds subtle tang and depth but can be omitted if unavailable.
- Fresh herbs like dill add brightness; feel free to adjust quantities based on taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, mayo-free potato salad, Mediterranean salad, tangy potato salad, feta potato salad, sun-dried tomato salad, healthy salad recipes
