Greek Potato Salad A vegetarian version of my grandmother’s recipe. Oil-free and full of Mediterranean flavor, this potato salad is tart, savory and simply delicious.
When my grandmother was alive, she made the best Greek food I’ve ever eaten. Regardless of the occasion, Greek food has always been a part of our family’s meals. Even when we had barbecues on the weekends, my grandmother brought her famous Greek potato salad and her lemon cookies. Lemon, as you know, is a Greek staple. My version of Grandma’s Greek Potato Salad recipe is definitely vegetarian, and oil-free.
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Like a classic potato salad with potatoes, celery, and onions, my Greek Potato Salad adds Grandma’s favorite Greek ingredients but in a vegetarian style. My potato salad recipe is similar to grandma’s except for the oil-free dressing, but it tastes just like its Greek version.
Salad ingredients
Of course, my grandmother is a better cook than me. Although I don’t think he would approve of my vegan changes, a vegan girl’s got to do what she’s got to do. “I use all the original ingredients in her Greek potato salad recipe,” she says.
- Baby potatoes: New potatoes, also called baby potatoes, are dug from the ground before they are fully mature. They have a mild, sweet flavor that pairs well with any spice.
- Red Onion: These onions are colorful and spicy to mild in flavor. Because of their bright color and crisp texture, they’re great for salads, salsas, and other fresh recipes.
- Celery: Oddly enough, celery is both mild and strong at the same time. It is watery but salty in an unusual way with a lingering bitterness. Celery also has a green flavor, as does spinach
- Grape tomatoes: Grape tomatoes are oblong and grape shaped. They are about half the size of cherry tomatoes with thicker skins. Grape tomatoes are not as sweet as cherry tomatoes; Their flesh is fleshy and less watery.
- Red Bell Pepper: Red bells are sweet, not bitter, and often have a slight citrus flavor.
- Kalamata olives: Kalamata olives have a similar bitter taste to black olives when first harvested. However, when they undergo a curing process, the flavor profile of Kalamata olives becomes rich, fruity and meaty with a remarkable sharpness that is not found in other olive varieties.
- Caper: The taste of capers is reminiscent of the lemony tang and saltiness of green olives but with a smack of floral tartness. Because they are brined, capers boast a bold salty, savory flavor profile
- Fresh Dill: This fresh herb has an herbal, grassy, and slightly tangy flavor with notes of fennel.
Since Grandma’s Greek Potato Salad is loaded with mayonnaise, lemon, and yogurt, I added my favorite hummus-based dressing from My OMG Oil-Free Dressing.
dressing ingredients
- Hummus: I used Plain Engine Oil-Free Hummus, but you can use any hummus brand you enjoy!
- Fresh lemon juice: I recommend using fresh lemon juice. If you want more lemon flavor, add a little lemon zest.
- Red wine vinegar: Red wine vinegar Tends to be punchier, with a more vibrant grape flavor. The smell is hot and strong, subtle contrast.
- Water: Water thins the dressing and acts as an emulsifier.
And, to add a little green to my Greek Potato Salad recipe, I added microgreens because I love microgreens.
Substitution of dressing ingredients
- Tahini sauce is often used as a substitute for hummus in dressings.
- If you don’t have fresh lemon juice, you can use bottled lemon juice. However, an excellent way to keep fresh lemon juice on hand is to freeze fresh lemon juice, in season, in ice cube trays and thaw it for dressings and sauces.
- Balsamic or white wine vinegar is often substituted for red wine vinegar.
- Once the potatoes are cooked and cooled, add the other ingredients, garnish and refrigerate the potato salad for at least an hour before serving.
- As a result, the flavor of the dressing enhances the taste of the Greek potato salad.
- When I serve my Greek potato salad, I sometimes add extra capers and some nice microgreens on top.
- My daughter, however, always adds mild banana chili to give the salad a little kick!
Recipe FAQs
We recommend cutting medium to large potatoes into large chunks for making potato salad before boiling. After boiling, cut them into bite-sized pieces: this helps the potatoes to cook more evenly and stay together.
Bring the potatoes to a boil, then generously salt the water. Lower the heat if needed to bring the pot to a gentle boil.
Place the pot over medium-high heat and bring to a boil. When it boils, reduce the heat and let it simmer. Do not cover. (The lid changes the pot’s environment and can make the potatoes mushy.)
advice
- Wait for the potatoes to cool before adding the other vegetables.
- Using a vegetable chopper A quick and easy way to cut vegetables into uniform shapes.
- Leave the potato skin on for maximum nutritional value as well as texture.
- Cut potatoes the same size to ensure even cooking.
- For best results place sliced potatoes in cold water before bringing to a boil.
- You can use a fork to test if they are tender enough. Your fork should easily slide through the potatoes when cooked properly.
Change up the flavors in your potato salad and try this Greek Potato Salad recipe the next time you have a barbecue or picnic. It’s a crowd-pleaser!
Try these other great vegan salad recipes
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📖 Recipe
Greek Potato Salad
Greek Potato Salad is a vegetarian version of my grandmother’s recipe. Oil-free and full of Mediterranean flavor, this potato salad is tart, savory and simply delicious.
instructions
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Cut the baby potatoes into quarters (same size bite size pieces).
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In a bowl, cover the chopped potatoes with water and add 2 teaspoons of salt.
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Bring the potatoes to a boil, and then reduce the heat and cook for 15-20 minutes (depending on the size of the pieces).
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When the potatoes are soft, they are pierced with a fork.
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Meanwhile, make dressing by whisking ingredients in a measuring cup; Set aside
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Drain the potatoes in a colander and rinse immediately in cold water to stop the cooking and cool the potatoes.
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Transfer the cooled potatoes to a bowl and add the remaining ingredients.
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Pour the dressing over the top and toss gently.
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Cover and refrigerate at least one hour before serving.
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Serve in individual bowls and add microgreens as a garnish (optional).
Comment
- Start with cold water before boiling the potatoes.
- Cut the potatoes to the same size for even cooking.
- Use a vegetable chopper For a quick and easy way to cut vegetables of uniform size.
- Once the potatoes are cooked and cooled, add the other ingredients, arrange them and refrigerate for at least an hour before serving.
- As a result, the taste of the dressing enhances the taste of the Greek potato salad. When I serve my Greek potato salad, sometimes I add extra capers on top as well as some nice microgreens.
- My daughter, however, always adds mild banana chili to give the salad a little kick!
nutrition
Calories: 99kcalSugars: 18gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fats: 1gSodium: 203mgPotassium: 452mgFiber: 4gSugar: 3gVitamin A: 778IUVitamin C: 49mgCalcium: 39mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂