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No Mayo Potato Salad is the potato salad for summer potlucks! Made with tons of fresh herbs, so it has Greek Potato Salad vibes and it’s delicious enough to where you won’t even miss the mayonnaise!
It all starts with a delicious Yukon gold potato.
Or baby Yukon gold potatoes in this case. We’ll toss the potatoes in tons of fresh lemon juice, a sprinkling of briny capers, and then top it with all the fresh herbs your heart desires.
It’s a feel good potato salad with no mayo. And not that I have anything against mayonnaise, see my sour cream chive potato salad for proof. It’s the creamy potato salad that you’re heart desires. But I have to say, I kinda dig this no mayo version too.
Like, so much so that I might want to move to the no mayo potato salad bandwagon.
The flavors are bright and clean when there’s no mayo clogging up the tastebuds. Infact, this recipe happens to be dairy-free and gluten-free, so those that are dairy and gluten sensitive can have it too.
The fresh green onions, parsley, cilantro, and fresh dill give it an incredible depth of flavor. And the red wine vinegar just makes it all pop on your tongue. But what makes it even better is that the nutrition facts say the calories are curbed around the 250 range with good-for-you carbohydrates. Call it a healthy potato salad if you will.
Making my Greek Potato Salad recipe an ideal side dish for backyard barbecues, picnics, and beyond!
Ingredients for a No Mayo Potato Salad
- Yellow Potatoes: I like to use baby Yukon gold potatoes for this recipe, but small small red potatoes or even fingerling potatoes would also work for this recipe. Potatoes are great to add to your diet because they’re high in potassium and fiber. You want to use potatoes that hold their shape in chunks, so avoid a russet potato if you can. Also, feel free to peel the potatoes if you’d like, but I typically give them a good scrub and leave the skin on.
- Lemons: Fresh lemons work best for this recipe as you’ll need the zest as well as the juice.
- Red Wine Vinegar: Adds a bright zingy flavor to the potato salad. You can swap this for white vinegar or apple cider vinegar if need be.
- Seasonings: You’ll need kosher salt, some black pepper, as well as red oregano. The red wine vinegar and oregano pair beautifully together.
- Extra Virgin Olive Oil: Since we’re adding the olive oil in after we boil the potatoes and aren’t cooking the dressing, I suggest using the good stuff for this recipe.
- Dijon Mustard: Just a squeeze to give it a well rounded flavor.
- Green Onions: Or scallions. You’ll want to slice them very finely so that you get a little bit in each bite.
- Herbs: Feel free to use any fresh herbs that you might have on hand. I actually really like chopped mint, fresh parsley, and cilantro. But chopped dill or even fresh chives are wonderful with this.
- Capers: Add a wonderful briny taste that pairs well with the buttery potatoes. Feel free to swap the capers for Castelvetrano or Kalamata olives. Keep in mind that olive naturally contain plenty of sodium, so you might want to cut back on the salt a little bit.
Instructions for Making Greek Potato Salad
- Boil the potatoes. Start by adding cold water to a medium or large pot. Add the cubed potatoes and season them generously with salt before you place them on the stove to simmer. Bring the potatoes to a boil over medium-high heat. Once the potatoes are fork tender, drain them from the cooking water in a colander.
- Toss them in the dressing. Now immediately without rinsing the potatoes, transfer them to a large bowl. You could whisk or blend the dressing together in a bowl or bullet-style blender and then add it to the potatoes, but I find no significant benefit in doing so. So I usually just add the ingredients to the potatoes and give it all a good toss. Sprinkle with the fresh lemonzest, lemon juice, a tablespoon of red wine vinegar, another half teaspoon of kosher salt, black pepper, dried oregano, dijon mustard, and olive oil. Let the potatoes hang out for a few minutes while you chop up the herbs.
- Wait to add the herbs. Now, if you are serving this salad cold, I suggest covering with plastic wrap, or transferring to an airtight container and the refrigerating it until its cooled. Adding the herbs now while theptoatoes are hot will cause them to wilt and they won’t be nice and vibrant. Once ready to serve, Stir in the fresh herbs and scallions. Give it all a good toss and taste and adjust with more seasonings as desired. Leftovers can be kept in an airtight container for up to 3 days.
Variations of this no mayo potato salad
Feel free to add a few hard-boiled eggs that are have been diced. This gives the Greek Potato Salad a boost in the protein department.
A chopped up shallot or even a red onion would add a bit more bite to the salad. Feel free to swap the green onions for these ingredients. You can even add cucumbers, or diced red bell peppers to this if you want to bump up the vitamin C in this recipe.
Once thing I will always stand by is adding potatoes to my macaroni salad recipe. I know it’s not listed on there, But I also always boil a large russet potato and add it to the recipe when I’m making this for potlucks and barbecues. It’s my signiture more and I can’t tell you how many return requests I get for it.
Protein that pairs well with this recipe
- Greek Chicken Souvlaki Skewers
- Perfect Pan-Sear Salmon with Lemon Dipping Sauce
- The Easiest Greek Grilled Chicken
- Soul Warming Lemon Garlic Braised Chicken
- Garlic Butter Skillet Steak and Shrimp
No Mayo Potato Salad (Greek Potato Salad)
Ingredients
- 1 ½ pounds baby yellow potatoes cut into 1-inch chunks
- 2 tablespoons fresh lemon juice plus the zest of 1 lemon
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt plus more
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 teaspoons dijon mustard
- ¼ cup extra virgin olive oil
- 2 scallions thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon capers
- 1 tablespoon fresh dill or mint finely minced
Instructions
- BOIL: Bring a large pot of water to boil with the potatoes and 2 tablespoons of kosher salt. Once boiling, cook them until fork tender; about 8-12 minutes.
- DRAIN: Once cooked, drain the potatoes in a colander but do not rinse. Add them to a medium bowl, and toss them with the fresh lemon zest, lemon juice, red wine vinegar, kosher salt, black pepper, dried oregano, dijon, and olive oil. Let the potatoes hang out for a few minutes if you plan on serving the salad warm.
- SERVE IT COLD: If you’re serving the salad cold, at this point you can cover and refrigerate the salad. I suggest adding the fresh herbs and capers when ready to serve.
- SERVE IT IMMEDIATELY: Stir in the scallions, parsley, cilantro, capers and fresh dill. Give it all a good toss, taste and adjust with more seasonings as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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