Introducing the delightful Vegan Greek Potato Salad. It’s a Mediterranean-inspired dish that’s both easy to make and mayo-free! It’s bursting with fresh flavors and healthy ingredients! Serve with lunch or dinner. It’s also perfect for picnics, barbeques and potlucks and sure to become a favorite among vegans and non-vegans alike.
This salad captures the essence of Greek cuisine and features tender potatoes, crisp cucumbers, tangy tomatoes and olives, and aromatic herbs. It’s a tasty, refreshing addition to any meal or gathering.
What you’ll love about this recipe:
- Perfect for potlucks, picnics and barbeques.
- A tasty variation of traditional potato salad.
- Tasty vinaigrette.
- Simple and easy to make.
- Make in 30 minutes!
- Can be made in advance.
Frequently Asked Questions
Can I make vegan Greek Potato Salad ahead of time?
Yes, you can prepare this salad ahead of time and store it in the refrigerator. However, it’s best to add the fresh herbs just before serving to maintain their flavor and texture.
Can I customize this recipe with additional ingredients?
Absolutely! Feel free to add your favorite vegetables, such as bell peppers, cherry tomatoes, or artichoke hearts, to personalize this potato salad to your taste preferences.
How long will leftovers last in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Just keep in mind that the texture of the potatoes may change slightly over time.
Can I use dried herbs instead of fresh ones?
While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use about one-third of the amount called for in the recipe since dried herbs are more potent than fresh ones.
Is this potato salad suitable for outdoor picnics or barbecues?
Yes, this potato salad is perfect for outdoor gatherings! Just be sure to keep it chilled until serving to prevent spoilage, especially in warmer temperatures.
Can I use a different type of potato?
Yes, you can use different types of potatoes, in this recipe. However, keep in mind that the texture and flavor may vary slightly depending on the type of potato you choose.
How can I make this potato salad more filling?
To make this potato salad more filling, you can add protein-rich ingredients such as chickpeas, tofu, or more vegan feta cheese. These additions will not only add substance but also enhance the flavor of the dish.
Can I serve this potato salad warm or cold?
This potato salad can be served either warm or cold, depending on your preference. It’s delicious either way!
More Delicious Vegan Potato Dishes
- Cajun Potato Salad
- Potato Tater Tots
- Italian Roasted Potatoes
- Garlic Smashed Potatoes
- Pesto Potato Salad
- Easy Potato Salad
Have you tried this recipe? Please remember to rate and comment below!
Vegan Greek Potato Salad
Ingredients
- 2 1/2 lbs potatoes (baby red potatoes quartered or Yukon gold cubed into 1-inch pieces)
- 1 1/2 cup cherry tomatoes, halved or sliced
- 1/2 cup pitted Kalamata olives, halved
- 1 small red onion, sliced or diced
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh dill
- 1/2 cup vegan feta cheese, crumbled (homemade or store bought)
- 1 cucumber or red bell pepper, diced (optional add-in)
- salt and black pepper, to taste
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar (or lemon juice)
- 1/2 teaspoon dry mustard (or 2 tsp. mustard)
- 2 cloves, garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Place the prepared potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice or balsamic vinegar, mustard, minced garlic, dried oregano, salt, and black pepper until well combined. Toss the diced red onions into this dressing and let them sit. Set aside.
- Drain the potatoes. Let them cool for just 3–5 minutes so they stop steaming, then toss them into the dressing while they are still warm. They will absorb the dressing.
- Once the potatoes cool, gently fold in the cherry tomatoes, olives, herbs, and cucumber (if using). Taste and adjust the seasoning, adding more salt and pepper if needed.
- Top with the crumbled vegan feta right before serving so it doesn't melt or get mushy. Chill for 1 hour before eating.
