Greek Potato Salad — the simple no‑mayo twist everyone loves

Helloo,

This Greek Potato Salad is light, bright, and perfect for warm days when you want something filling but not heavy, and don’t have to turn on the oven. (Who wants that during heatwaves!!) The potatoes are cooked just until tender, then mixed with roasted red pepper, red onion, and fresh spring onions. Every bite has a little crunch, a little softness, and that clean Mediterranean freshness that makes dishes like this so timeless.

What makes this salad special is the simple dressing: made with just olive oil, lemon juice, and a touch of salt. The potatoes soak up the flavors beautifully, while the peppers add a lovely pop of color and texture. It’s the kind of salad you can prepare ahead of time, let chill in the fridge, and bring out when you need something easy, bright, and delicious either as a main dish or side dish. And here’s the best part: it’s completely mayo‑free, keeping it light and perfect for summer.

This is the kind of recipe that works for everything: summer lunches, picnics, and barbecue. It’s also a great way to use up vegetables you already have on hand. And like most Greek dishes, it tastes even better after it sits for a bit and the flavors come together.  A refreshing bowl of fresh ingredients, simple steps, and full of Mediterranean comfort.

Wishing everyone a wonderful morning/afternoon/evening!! 🙂

Check out this delicious salad :https://foodzesty.com/vibrant-lentil-pepper-salad/

Greek Potato Salad

foodzesty

A Greek potato salad layered with fresh vegetables and tossed in a classic olive oil dressing. Light, flavorful, and perfect for warm days.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Greek, Mediterranean

Servings 2 servings

Ingredients

  

• 5 potatoes washed, peeled, and boiled
• 2 roasted red peppers sliced
• 1 red onion large and sliced
• 2 fresh spring onions sliced
• 1 ½ tbsp fresh or dry dill finely chopped
• Dressing
• 1 tbsp mild mustard with honey
• 4 tbsp olive oil
• 1 ½ tbsp lemon juice
• salt
• pepper

Instructions

 

• Add the 5 potatoes to the salted water. Make sure the water fully covers the potatoes. Boil for 20 minutes, until the potatoes are tender.
• When the potatoes are cooked, drain them and transfer them to a large bowl to cool. Cut into smaller bite-sized pieces.
• Add the remaining ingredients: 2 roasted red peppers, 1 red onion, and 2 fresh spring onions. Gently toss everything together,
• In a small bowl, whisk together the 4 tbsp olive oil, 1 tbsp mild mustard with honey, and 1 ½ tbsp lemon juice, until well combined.
• Slowly drizzle it over the salad. If you’d like a little extra olive oil or honey mustard, feel free to add.
• Season with salt and pepper, then finish with a sprinkle of 1 ½ tbsp fresh or dry dill
• Place the salad in the fridge for a few minutes to chill, then serve.

Keyword greek potato salad recipe, healthy salad, potato salad without mayo

KALI SAS OREXI!! 🙂