Greek Potato Salad

4.86 from 7 votes

Greek potato salad is a vegan version of my grandma's recipe. Oil-free and full of Mediterranean flavors, this potato salad is tangy, savory, and simply delicious.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 99kcal

Author: Kathy Carmichael

Ingredients

1 pound baby yellow potatoes skin left on, and cut into quarter bite-sized pieces (make sure they are similar sizes)
1 small red onion diced
1 red bell pepper diced
4 stalks celery diced
¼ cup kalamata olives chopped
½ cup grape tomatoes cut in half
¼ cup dill chopped
2 Tablespoons capers
Micro greens garnish

Oil-Free Greek Dressing

½ cup oil-free hummus or hummus of choice I used Engine Brand
2 lemons juiced ¼ cup
3 Tablespoons red wine vinegar
3 Tablespoons water

Instructions

Cut baby potatoes in quarters (same size bite-sized pieces)
In a pot, cover cut potatoes with water and add 2 teaspoons salt.
Bring potatoes to a boil, and then reduce heat to low and cook for 15-20 minutes (depending on the size of pieces).
The potatoes are done when they are soft when pierced with a fork.
In the meantime, make the dressing by whisking the ingredients in a measuring cup; set aside.
Drain the potatoes in a colander and immediately rinse in cold water to stop cooking and cool potatoes.
Transfer the cooled potatoes to a bowl and add the remaining ingredients.
Pour dressing over the top and gently toss.
Cover and place in the refrigerator for at least an hour before serving.
Serve in individual bowls and add microgreens as a garnish (optional)

Notes

Begin with cold water before boiling potatoes.
Cut the potatoes the same size for even cooking.
Use a vegetable chopper for a quick and easy way to cut uniform-sized vegetables.
Once the potatoes are cooked and cooled, simply add the other ingredients, dress them, and place them in the refrigerator for at least an hour before serving.
As a result, the flavors of the dressing enhance the flavors in the Greek potato salad. When I serve my Greek potato salad, sometimes I add additional capers on the top as well as some pretty microgreens.
My daughter, however, always adds mild banana peppers to give the salad a little kick!

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