Greek Potato Salad | Easy No-Mayo Potato Salad Recipe

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and can mimic the texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories, while black olives are often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits and white vinegar is more affordable.

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and let cool to room temperature.

Chop cucumbers, red onion, cherry tomatoes, and green bell pepper into bite-sized pieces.

Slice kalamata olives and crumble feta cheese.

In a large bowl, combine cooled potatoes, chopped vegetables, olives, and feta cheese.

Drizzle olive oil and red wine vinegar over the salad.

Sprinkle oregano, salt, and black pepper to taste.

Toss gently to combine all ingredients without mashing the potatoes.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens