Greek No Mayo Potato Salad

A potato salad without mayo??? What??? We love traditional potato salad with the good ol’ mayo but we stumbled on a lighter more Greek option and B’s wheels got to turning.

So here you go, a lighter, herbal, flavorful potato salad to change up your game!

Greek No Mayo Potato Salad

Course: RecipesCuisine: Greek


Prep time


Cooking time




  • ▪️3 pounds red potatoes

  • ▪️5 tbsp white wine vinegar, divided

  • ▪️½ cup Filippo Berio olive oil

  • ▪️2 tsp Dijon mustard

  • ▪️1 tsp kosher salt

  • ▪️½ tsp black pepper

  • ▪️½ small red onion, sliced

  • ▪️2 tbsp minced dill

  • ▪️2 tbsp minced basil

  • ▪️2 tbsp minced parsley


  • Chop your potatoes and place in a
  • saucepan. Cover with cold water (about 2 inches above potatoes). Bring to a boil, add 1 tablespoon of kosher salt, and cook the potatoes about 15-20 minutes or until tender. Drain well.
  • Once potatoes are cool enough to handle, but still hot, place them in a large bowl. Sprinkle in 3 tablespoons of vinegar and let cool – they’ll be sitting there all pretty absorbing the vinegar.
  • In a small bowl, whisk together your olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
  • Drizzle the dressing you just made over the potatoes and gently toss.
  • Add the onion and herbs and toss again.
  • Season with more salt and pepper to taste.


  • You can serve this Greek goodness warm, chilled, or at room temperature, and it will keep in the fridge for 3 or 4 days…. If you don’t eat it up too fast!

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