Greek potato salad with herbs

A fresh Greek potato salad flavoured with fresh herbs like parsley and dill, some green onions and a lemon vinaigrette that is made simply with olive oil, white wine vinegar, fresh lemon juice and a touch of Dijon mustard. You won’t miss the mayonnaise with this light and delicious Greek potato salad with herbs.

I was well into my teenage years before I realized that North American potato salads were typically rich with mayonnaise. My parents use mayonnaise quite sparingly in their cooking, and in fact one of the only recipes I remember which uses lots of mayo is the classic Russian salad. Beyond that, mayonnaise was something I saw spread on pieces of white toast sandwiching a slice or two of bologna at my non-Greek friends’ homes.

Growing up in a Greek home, I grew up with potato salads, like this Greek potato salad with herbs, which were fresh tasting, light, mayonnaise-less and easy to bring along to a picnic. With the warmer weather fast approaching and herb gardens growing, now is the perfect time to make this family favourite.

Why I love this recipe

This is a great simple recipe that goes well as a side for so many other things, like Chicken souvlaki, Pan-fried pork chops, and even Grilled steak.

I like to make a batch of this potato salad and have it on hand in the refrigerator, for a quick lunch or even snack.

Because there is no mayonnaise, I don’t have to worry about it spoiling too soon if I take it along to a picnic or a potluck.

This recipe contains no dairy, and no eggs, making it a perfect option for anyone who is fasting for lent or who is following a vegan diet. It is also gluten-free, which makes it a recipe that is great for almost everyone.

Key ingredients

There are only a few ingredients that you will need to make this Greek potato salad with herbs. I love to make a large batch when I have fresh herbs available. Here is what you will need to make it as well:

For the salad

Potatoes I use yellow fleshed potatoes that I peel and boil. I sometimes also use other potatoes, like red-skinned, but given the choice I really prefer the flavour and texture of Yukon Gold or other yellow potatoes.

Green onions I like using fresh green onions in my salad because they are flavourful, without being overpowering. I use the white, and green part of the onion.

Fresh herbs I finely chop fresh herbs in my salad. Typically I use flat leaf parsley and dill

Salt & pepper Basic seasonings that elevate the flavour of all dishes.

For the dressing

Once you learn the basic proportions of oil to acid, it is really easy to make your own salad dressing. I love the zesty flavour of this one.

Olive oil As my base I love using olive oil. It is flavourful and good for you.

White wine vinegar I love white wine vinegar’s flavour. I also like that it does not impart a red tinge to my dressing the way red wine vinegar does.

Fresh lemon juice I always use fresh lemon juice.

Dijon mustard Adding mustard to dressings not only adds flavour and creaminess, but it also helps to emulsify the dressing to keep the liquid ingredients combined.

Dry oregano I use Greek oregano in my dressing. Although this salad uses fresh herbs, I do prefer dry Greek oregano over fresh oregano. The fragrance and flavour is unbeatable.

Grated lemon zest To add to the lemon flavour I add some grated lemon zest. I use a microplane grater and am careful not to add in any of the white bitter layer that lies just under the peel of the lemon.

How to make it

Making this Greek potato salad with herbs is super easy, even the novice cook will have great success making it.

Step 1
Peel and cube your potatoes into 1 inch pieces. Place in a large pot and add enough water to cover the potatoes by about 3 inches. Add 1 teaspoon of salt to the water and bring to a boil over high heat.. Lower the heat and cook, uncovered over medium heat for approximately 8-10 minutes or until the potatoes are fork tender.

Step 2
While your potatoes are cooking prepare your dressing by combining all ingredients into a covered jar and shake until well combined. Alternatively you can place all ingredients in a bowl and whisk until emulsified. Set aside.

Step 3
Drain the potatoes and immediately place them back into your hot pot. Turn the heat on to the lowest setting possible and allow the heat to dry out your potatoes. This can take anywhere from 3 – 5 minutes. Check your potatoes frequently to make sure they don’t burn and shake your pot gently during this time. Take care not to burn your potatoes.

Step 4
Transfer your potatoes into a large bowl and immediately add the green onion, the fresh herbs and the remaining 1 teaspoon salt and pepper. Pour the dressing over the ingredients and toss gently.

Recipe substitutions

I use parsley and dill in this recipe, but you can use any fresh herbs you like. Other great options would be fresh mint, fresh coriander and fresh chives. You can really experiment as you like.

If you don’t have Dijon mustard for the dressing you can use any plain yellow mustard. You can even use old-fashioned Dijon mustard (that is the one with the mustard seeds in it).

If you don’t have Yukon Gold potatoes, you can use another type of potato. You can even use baby potatoes – simply cut them in half.

Storing and keeping

Leftover potato salad can be kept in a covered container in the refrigerator for 3 – 5 days. I like to bring it to room temperature before serving.

Looking for more great potato salad recipes? Check these out:

Potato salad with smoked herring This is a unique salad that combines smoked herring with the potatoes and other ingredients, including fresh herbs. It is really delicious and can certainly be a light meal.

Potato Salad Another great, mayonnaise-less potato salad with plenty of peas, tomatoes and more. A filling and delicious option for a potato salad.

Maniatiki Salad (Potato salad with oranges and fennel) A salad from the Mani version of Greece, it combines potatoes and oranges, along with olives, onion and fresh herbs. So good!

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