Vegan Greek Potato Salad
Introducing the delightful Vegan Greek Potato Salad—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.
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.