Vegan Greek potato salad

    1 hour 25 min

    A vegan potato salad with a light, mayo-free Greek olive oil dressing. Delicious any time of year! Best served chilled or at room temperature.

    1 person made this

    Serves: 8 

    • 12 red potatoes
    • 4 tablespoons chopped spring onion
    • 4 tablespoons olive oil
    • 4 tablespoons red wine vinegar
    • 1 1/2 teaspoons fresh lemon juice
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon coarse salt, or to taste
    • 1/2 teaspoon ground black pepper, or to taste
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon caster sugar
    • 1/4 teaspoon dried rosemary, crushed
    • 1 pinch chilli powder

    Prep:30min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hr25min 

    1. Place red potatoes into a large pot and cover with salted water; bring to the boil. Reduce heat and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
    2. Slice potatoes and place into a large salad bowl; toss potatoes with spring onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary and chilli powder in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.


    Vegan Greek potato salad
    Vegan Greek potato salad

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    Reviews in English (46)


    This is very light as said. Very good falvor and a nice change from a mayo or mustard potatoe salad. I actually like this a lot better than the mayo. I did add a little more garlic/onion poweder and a touch more olive oil. Very tasty. Will def. make this again!  -  01 Jul 2013  (Review from Allrecipes US | Canada)


    This was very light and easy and great to take to a picnic or potluck since it has no mayonnaise. I scaled it down to 3 servings and made it as written and it was great. Thank you are sharing your recipe.  -  04 Jul 2012  (Review from Allrecipes US | Canada)


    Prepared this with baby honey gold potatoes cut into thirds. I served this warm with the meal but made enough for some leftovers. We definitely preferred this warm as opposed to chilled. Nice potato side dish that really will go well with so many entrees.  -  08 Jul 2012  (Review from Allrecipes US | Canada)