I am so tired of boring potato salad. You know the kind. The one that’s swimming in mayo, tastes like nothing, and sits sadly in the corner at every single barbecue. We’ve all had it, and frankly, we deserve better.
So, I’m going to show you how to make a potato salad that people will actually want to eat. This Greek-style one is bright, fresh, and has zero mayonnaise. It’s the recipe I bring when I want everyone to ask me for the recipe.
This is going to be your new secret weapon for potlucks. I promise.
What You’ll Need
Getting your ingredients ready first makes everything go so much smoother. It’s a little thing chefs do called ‘mise en place,’ which is just a fancy way of saying “get your stuff together.” It really does help.
Here’s a quick look at the main players for the salad itself.
| Ingredient | Amount |
|---|---|
| Yukon Gold Potatoes | 2 lbs |
| Red Onion | ½ of a large one |
| English Cucumber | ½ of one |
| Kalamata Olives | ¾ cup |
| Fresh Dill | ¼ cup, chopped |
| Fresh Parsley | ¼ cup, chopped |
And now for the dressing. This is where all the magic happens. Don’t be tempted to use bottled stuff; making it fresh takes two minutes and tastes a million times better.
| Ingredient | Amount |
|---|---|
| Extra Virgin Olive Oil | ½ cup |
| Lemon Juice | ¼ cup (fresh is best!) |
| Red Wine Vinegar | 2 tablespoons |
| Dijon Mustard | 1 tablespoon |
| Dried Oregano | 2 teaspoons |
| Garlic | 2 cloves, minced |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
A quick note on the potatoes: Yukon Golds are my favorite here. They’re kind of waxy, so they hold their shape really well and don’t turn to mush. If you can’t find them, red potatoes are a good second choice. Just try to avoid super starchy ones like Russets.
Kitchen Tools You’ll Actually Use
You don’t need a bunch of fancy gadgets for this. I’m all about keeping things simple. Here are the basics that will get the job done.
| Tool | Why you need it |
|---|---|
| Large Pot | For boiling potatoes |
| Colander | To drain the potatoes |
| Large Mixing Bowl | For everything to meet |
| Small Jar or Bowl | For shaking up the dressing |
| Chef’s Knife | For all the chopping |
| Cutting Board | So you don’t cut your counter |
The Step-by-Step Guide
Alright, let’s get this done. Follow these steps and you’ll be golden. It’s way easier than you think.
Step 1: First, wash your potatoes. You can peel them if you want, but I like to leave the skins on for extra texture and nutrients. Chop them into bite-sized chunks, about 1-inch pieces. Try to make them all about the same size so they cook evenly.
Step 2: Put the chopped potatoes in a big pot and cover them with cold water. Make sure the water goes about an inch above the potatoes. Here’s a key part: add a good amount of salt to the water, like a whole tablespoon. This seasons the potatoes from the inside out.
Step 3: Bring the pot to a boil, then turn the heat down a bit to a simmer. Let them cook for about 15-20 minutes. You’ll know they’re done when you can easily poke one with a fork. (Don’t let them get mushy! Check them after 15 minutes.)
Step 4: While the potatoes are boiling, you can make the dressing. Get a small jar with a lid. Add the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Put the lid on tight and shake it like crazy until it’s all mixed together.
Step 5: Now, chop up your other veggies. Slice the red onion super thin. Chop the cucumber. Cut the olives in half. Chop up your fresh dill and parsley. Having this all ready makes the final assembly a breeze.
Step 6: Once the potatoes are fork-tender, drain them in a colander. Let them sit for just a minute to let some of the steam escape.
Step 7: This next step is the most important one. While the potatoes are still warm, transfer them to your big mixing bowl. Pour about half of the dressing over them and gently toss to coat. Warm potatoes soak up dressing way better than cold ones. This is a game-changer.
Step 8: Let the potatoes cool down for about 20-30 minutes. You don’t want them to be piping hot when you add the other stuff. After they’ve cooled a bit, add the red onion, cucumber, olives, dill, and parsley to the bowl.
Step 9: Pour the rest of the dressing over everything and give it one more gentle toss. You don’t want to break up the potatoes. Taste it and see if it needs more salt or pepper. It probably will.
Step 10: You can serve it right away, but if you have time, let it sit in the fridge for at least 30 minutes. The flavors all get to know each other and it tastes even better.
Pro Tips From My Kitchen
I’ve made this salad more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
- Salt Your Water. Seriously. I know I mentioned this already, but it’s that important. Boiling potatoes in plain water is a missed opportunity. Salting the water generously is the first layer of flavor. It makes the potatoes taste like potatoes, not just bland starch.
- Dress Them Warm. I can’t stress this enough. When potatoes are warm, their cells are more open and they act like little sponges. Pouring the vinaigrette over them at this stage means they soak up all that tangy, herby goodness. If you wait until they’re cold, the dressing just coats the outside.
- Don’t Be Afraid of Acid. The lemon juice and red wine vinegar are the stars of the dressing. If your finished salad tastes a little flat, it almost always needs another squeeze of lemon. The acid cuts through the richness of the olive oil and makes everything pop.
- The Red Onion Trick. If you find raw red onion too sharp or overpowering, here’s a simple fix. After you slice it, put the slices in a small bowl of cold water for about 10 minutes. This takes away some of the harsh bite but leaves all the sweet flavor. Just drain them well before adding to the salad.
Swaps and Fun Add-ins
Once you get the basic recipe down, you can start playing around with it. It’s hard to mess this up.
Good Swaps
- Herbs: Don’t have dill or parsley? Fresh oregano, mint, or even chives would be amazing.
- Vinegar: No red wine vinegar? Apple cider vinegar or white wine vinegar will work just fine.
- Onions: You could use shallots or even scallions (green onions) instead of red onion for a milder flavor.
Fun Add-ins
- Cheese: Crumbled feta cheese is a classic addition. Add it right at the end when you serve it. A cup should do it.
- Protein: Want to make it a full meal? Add a can of drained chickpeas, some grilled chicken, or even some flaky salmon.
- Veggies: Feel free to throw in some cherry tomatoes (halved), bell peppers, or even some artichoke hearts.
Making It Ahead of Time
This salad is perfect for making ahead, which is why I love it for parties. The flavors actually get better as they sit.
You can boil the potatoes and make the dressing up to a day in advance. Keep them in separate airtight containers in the fridge. You can also chop all your veggies and herbs and store them in a separate container.
When you’re ready to serve, just put the potatoes in a bowl, let them sit at room temp for about 20 minutes, then toss with the dressing and the fresh veggies. Easy.
Leftovers & Storage
If you somehow have leftovers, they store beautifully. Just scoop the salad into an airtight container and pop it in the fridge.
It will stay good for up to 4 days. I honestly think it tastes best on day two, after everything has had a chance to marinate. The olive oil might solidify a little in the cold, so just take it out of the fridge about 15-20 minutes before you plan to eat it. Give it a gentle stir and it’ll be perfect.
What to Serve It With
This potato salad is a team player. It goes with almost anything you’d cook on a grill or serve in the summer.
My favorite pairings are simple grilled chicken thighs, a nice piece of salmon, or some juicy steak kebabs. It’s also the perfect side for burgers or sausages. Honestly, sometimes I just eat a big bowl of it for lunch and call it a day.
Let’s Talk Nutrition
I’m a chef, not a doctor, but this salad has a lot going for it. You’re getting healthy fats from the extra virgin olive oil, which is way better for you than a glob of mayo.
It’s packed with fresh vegetables and herbs, which is always a good thing. Plus, leaving the skins on the potatoes gives you a little extra fiber. It’s a side dish you can feel pretty good about eating.
Frequently Asked Questions
Q1. Can I use a different kind of potato?
Ans: Yes, you can. Red potatoes work well, but Yukon Golds are really the best because their waxy texture helps them hold their shape perfectly.
Q2. My dressing looks separated in the jar. Is that okay?
Ans: Totally normal. Oil and vinegar don’t like to stay mixed. Just give the jar a good shake right before you pour it on the salad.
Q3. I don’t like olives. What can I use instead?
Ans: No problem. You could add some capers for a similar salty, briny kick. If not, just leave them out entirely.
Q4. How do I keep my potatoes from turning into mush?
Ans: The key is not to overcook them. Start checking for doneness after 15 minutes of simmering. As soon as a fork can easily pierce a potato chunk, drain them right away.
Wrapping Up
See? No-mayo potato salad isn’t scary. It’s fresh, it’s simple, and it’s so much more flavorful. This recipe is more of a guide than a strict rulebook. If you love garlic, add another clove. If you want more herbs, go for it. Cooking should be fun, not stressful.
Give this a try for your next get-together or even just for dinner this week. I have a feeling it’s going to make it into your regular rotation.
When you make it, I’d love to hear how it went. Leave a comment below and tell me what you thought or if you made any fun changes
