Potato Salad Recipe Without Mayonnaise

Greek potato salad is a bright, Mediterranean twist on a classic potato salad dish. This version doesn’t use any creamy ingredients like mayo or sour cream. It soaks the soft potatoes in the fresh lemon juice and olive oil instead.

This salad is fresh but hearty, ideal for picnics or warm evenings with grilled foods.

Greek Potato Salad Recipe

Key Ingredients

Waxy potatoes (Yukon Gold or red): These hold their shape after boiling. I’ve tried starchy potatoes here and they just fall apart when you toss them with the dressing.

Kalamata olives: They bring a briny, slightly bitter flavor that makes this taste authentically Greek. Regular black olives are too mild and bland here.

Fresh dill: Dried dill doesn’t work the same way in this salad. Fresh is what gives it that clean, bright flavor that ties everything together.

Red wine vinegar in the dressing: The lemon juice alone isn’t enough. That small amount of vinegar adds a sharpness that makes the whole dressing pop.

Feta cheese: Don’t skimp on this. I crumble a generous amount on top and it’s what makes every bite feel complete.

Tips to Make It Perfect

Start potatoes in cold water, not boiling: It cooks them more evenly all the way through. I’ve dropped them into boiling water before and the outside gets mushy before the center is done.

Dress them while still warm: Warm potatoes absorb the dressing instead of just being coated by it. Let them cool just enough to handle, then toss right away.

Don’t over-boil: Fork-tender means the fork goes in with a little resistance, not that the potato falls apart. Pull them early if you’re unsure, you can always cook longer but you can’t uncook them.

Let it rest before serving: Ten minutes makes a real difference. The flavors settle into the potatoes and it goes from tasting like dressed potatoes to actually tasting like a Greek salad.

Here’s how to make the Greek potato salad:

Greek Potato Salad

A fresh Mediterranean-style potato salad with dill, olives, tomatoes, and a bright lemon oregano dressing.

⏱ Prep 15 min🔥 Cook 15 min⏰ Total 30 min🍽 Salad, Side Dish🌍 Greek, Mediterranean

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• For the Salad
• 1.5 lbpotatoes (peeled and cut into 1-inch chunks (680 g))
• 1/3 cupcherry tomatoes (halved)
• 1/4 cupred onion (finely sliced)
• 1/4 cupkalamata olives
• 2 tablespoonsfresh dill (chopped)
• feta cheese (crumbled)
• Dressing
• 3 tablespoonsolive oil
• 1.5 tablespoonsfresh lemon juice
• 1 teaspoonred wine vinegar
• 1 teaspoondried oregano
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1Place the potato chunks in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12–15 minutes until fork-tender but not falling apart.
2. 2Drain the potatoes and let them cool for about 10 minutes. They should still be slightly warm so they absorb the dressing better.
3. 3In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper until well combined.
4. 4In a large bowl, add the cooked potatoes, cherry tomatoes, red onion, olives, and dill.
5. 5Pour the dressing over the salad and gently toss until the potatoes are evenly coated. Sprinkle the feta cheese on top.
6. 6Let the salad sit for 5–10 minutes before serving so the flavors soak into the potatoes.

Nutrition per serving

230

cal

30g

carbs

11g

fat

3g

sugar

4g

protein

4g

fiber

320mg

sodium

📌 Notes

• Use waxy potatoes like Yukon Gold or red potatoes for the best texture because they hold their shape well.
• Letting the potatoes cool slightly before mixing prevents them from breaking apart.
• If you prefer a stronger Greek flavor, add 2–3 tablespoons of crumbled feta cheese.
• This salad can be served slightly warm or chilled, and the flavor gets even better after 1–2 hours in the refrigerator.

By Sam

How to Pair

This Greek potato salad is a great party side because it works warm, room temp, or cold and holds up well on a table for hours.

Pairs well with grilled mains:

• Grilled chicken thighs or skewers (souvlaki-style)
• Lamb chops or lamb kebabs
• Grilled fish like salmon or sea bass
• Beef or pork skewers

Works alongside other sides:

• Pita bread and hummus spread
• Tzatziki as a shared dip
• Greek salad (tomato, cucumber, feta)
• Roasted vegetables with olive oil and oregano

For a full Mediterranean party spread:

• Set it out next to stuffed grape leaves (dolmades)
• Pair with spanakopita or cheese-filled pastries
• Add a simple antipasto board with olives, cheeses, and cured meats

Drinks that work:

• Crisp white wine like Assyrtiko, Pinot Grigio, or Sauvignon Blanc
• Light rosé
• Sparkling water with lemon
• Light lager or wheat beer

Serving tips for a party:

• Make it 1-2 hours ahead and refrigerate. The flavor actually improves as it sits.
• Keep the feta separate and sprinkle it on right before guests arrive so it stays fresh and doesn’t get soggy.
• Serve in a wide shallow bowl so people can scoop easily without digging through layers.