Best Greek potato salad recipe (no eggs, no mayo)
This healthy recipe for the best Greek potato salad is made without mayo and no eggs, so it's also suitable for a gluten free and vegan diet.
Servings: 6 servings
Calories: 244kcal
Equipment
- 1 large pot
Ingredients
- 2.2 pounds (1 kg) potatoes of your favorite variety, peeled and cut into large bite sized pieces ( about 2.6 pounds or 1.2 kg unpeeled)
- 2 garlic cloves, optional
- ½ cup (80 grams) frozen peas
- 1 cup (100 grams) grated carrot
- 1 cup (100 grams) diced red bell pepper (or your favorite colors)
- 1 cup (150 grams) sliced cucumber
- ½ cup (80 grams) sliced and pitted olives (I use Kalamata olives)
- 1 cup (160 grams) cubed tomatoes, drained
- 1 cup (40 grams) chopped parsley
- 1 cup (40 grams) chopped green onions
- Zest of half lemon
- 3 tablespoons (45 grams) fresh lemon juice
- ¼ cup (55 grams) extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Boil the potatoes: Peel the potatoes, cut them in bite-sized pieces and transfer them and the garlic cloves to a large pot. Fill with cold (tap) water enough to cover them, and bring to a boil. Boil the potatoes until you can easily pierce them with a fork (fork tender). This will take about 15 minutes. Don't overcook them because they will become mushy.
- Add the frozen peas and cook for 1 more minute. Drain well and discard the garlic cloves. Return the potatoes to the pot and place over medium heat for 1 minute (this is done to remove any extra moisture).
- Prepare the vegetables: Grate the carrot through the coarse side of a box grater. Cut the cucumber in the middle lengthwise, and slice into 0.2-inch thick slices (0.5 cm). Cut the rest of the vegetables into small bite-sized pieces and chop the parsley and the green onions.
- Make the salad: Add the lemon juice, the extra virgin olive oil, the salt, the black pepper and the chopped veggies to the pot and toss well to combine. Tossing will break some of the potatoes and mush the small pieces creating a creamy effect.
- Taste and adjust the salt, the lemon juice and the olive oil.Serve.
Notes
Most potato salad recipes ask for waxy potatoes because they hold their shape well during cooking. However, for this recipe I personally prefer to use a starchy variety such as Russet potatoes because they tend to be "fluffier" when cooked. Please use your favorite potato variety, it will be delicious anyway :)
Instead of frozen peas you can add 1 ½ cups of mixed frozen vegetables (such as peas, corn, carrots, bell peppers, green beans). In that case, omit the fresh grated carrot and the chopped bell pepper.
If you decide to use the tomato, you should chop it and transfer it in a colander to drain, because it can release a lot of juices and make the salad watery.
Nutrition
Calories: 244kcal
