Inspired by classic Greek flavors and ingredients, this mayonnaise-free potato salad recipe is a refreshing change of pace from more traditional versions. Made with Greek yogurt, olive oil, lemon juice, zest and fresh oregano, it has a tangy flavor that works nicely with lighter entrees like grilled chicken and fish.Print
Greek Potato Salad
Made with Greek yogurt, olive oil, lemon juice, zest and fresh oregano, this potato salad recipe is a lighter alternative to more traditional, mayonnaise-based versions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 1–1/2 lbs waxy potatoes, scrubbed and cut into 1-inch cubes (see notes)
- 2 teaspoons salt, plus more as needed
- 1/2 cup plain Greek yogurt (fat free is fine)
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1/4 cup sweet onion, very finely chopped
- 1 clove garlic, very finely chopped
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper
- Place the potatoes in a saucepan, cover with cold water and stir in the salt. Bring the water to a boil and cook until the potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain, rinse once with cold water, drain again and set aside.
- Place the yogurt in a large mixing bowl. Add the olive oil, lemon juice, lemon zest, onion and garlic and whisk until smooth. Stir in the oregano, parsley and a few grinds of black pepper, then add the potatoes and toss gently until well combined. Taste and adjust the seasoning as needed.
- Chill for several hours to allow the flavors to develop.
The term “waxy” potatoes refers to thin-skinned varieties like red bliss, new potatoes and fingerlings. They have a lower starch content than other potatoes and consequently, they make a good choice for potato salad because they don’t get too mushy or crumble apart.