No-Mayo Greek Potato Salad

Most potato salads are held hostage by a tub of mayonnaise.

They sit on the picnic table going soft and sad in the heat, and by the second hour nobody wants to risk them.

This one flips the whole script.

Instead of mayo, the warm potatoes drink up a lemon-oregano vinaigrette so tangy and bright it tastes like summer in a bowl.

Think Greek salad and potato salad shaking hands: kalamata olives, thin ribbons of red onion, fresh herbs, and crumbles of salty feta.

I started making it years ago when I got tired of bringing the same heavy side to every cookout.

Now it's the bowl that comes home empty every single time.

My favorite part is what happens after it sits. The potatoes keep soaking up that dressing, so it actually tastes better an hour later than the minute you make it.

It's ready in about 35 minutes, travels like a champ, and you don't have to babysit it in the sun.

Make it once for a crowd and I promise you'll retire your old mayo version for good.

Table of Contents

Why You'll Love This Greek Potato Salad

This is the potato salad that earns a spot at every summer table. Here's what makes it a keeper.

No mayo at all. A bright olive oil vinaigrette does all the work, so it stays light instead of heavy and gloopy.
Picnic-proof. No mayo means no nervous glances at the cooler. It holds up beautifully in the heat.
Better the next day. The potatoes keep absorbing that lemon-oregano dressing, so make-ahead is a feature, not a compromise.
One bowl, minimal fuss. Boil, whisk, toss. That's the whole game.
Crowd-pleaser flavors. Olives, feta, and fresh herbs make every bite taste like a trip to the Mediterranean.

What's in Greek Potato Salad

Every ingredient here pulls its weight. Here's what goes in and why it matters.

Baby waxy potatoes (2 pounds). Red or yellow, they stay creamy and tender without turning to mush. No peeling needed thanks to that thin skin.
Kalamata olives (½ cup). Buttery, briny, and a little fruity. Buy them pitted and halve them so they go further.
Red onion (½ medium). Sliced paper-thin for color and bite. A quick soak tames the sharpness.
Feta cheese (¾ cup). Salty and tangy, the soul of anything Greek. Crumble it from a block for the best texture.
Fresh parsley or dill (⅓ cup). A big handful keeps the whole bowl tasting fresh and green.
Cherry tomatoes (1 cup, optional). Halved, for little bursts of sweetness against all that brine.

For the lemon-oregano vinaigrette:

Extra-virgin olive oil (⅓ cup). The richer the oil, the better the dressing. This is where you use the good stuff.
Fresh lemon juice (3 tablespoons) plus zest (1 teaspoon). The bright, sunny backbone of the whole salad.
Red wine vinegar (1 tablespoon). A splash of extra tang that says Greek.
Dijon mustard (1 tablespoon). Pulls the oil and acid together so the dressing clings.
Dried oregano (2 teaspoons). The signature herb. Don't skip it.
Garlic (1 clove). Finely grated so it melts right in.
Salt and pepper. To taste, and then a little more.

About the feta: it's traditional, but it's also the only dairy in here. Leave it out and you have a naturally dairy-free, vegan salad that still tastes incredible.

Ingredient Swaps and Variations

This salad bends to whatever you have on hand. A few of my favorite ways to play with it.

Swap the herbs. Parsley and dill both work. Add a little fresh mint for a cool, summery edge.
Change the olives. Castelvetrano olives are milder and buttery if kalamatas feel too punchy.
Add crunch. Thinly sliced cucumber or chopped bell pepper give it a Greek-salad freshness.
Briny pop. A spoonful of rinsed capers or a few sliced pepperoncini layers in more tang.
Make it a meal. Fold in a can of rinsed chickpeas and it goes from side dish to lunch.
Keep it dairy-free. Skip the feta entirely, or use a plant-based feta. The dressing carries it.

How to Make Greek Potato Salad

Step 1: Boil the Potatoes

Add the potatoes to a pot and cover with water by about an inch.

Salt the water generously, bring it to a boil, then drop to a steady simmer.

Cook for 15 to 20 minutes, until a knife slides in easily but the potatoes aren't falling apart.

Drain them and let them warmth-dry for 5 minutes.

Step 2: Whisk the Vinaigrette

While the potatoes cook, whisk together the olive oil, lemon juice and zest, red wine vinegar, Dijon, oregano, garlic, salt, and pepper.

Whisk until it looks thick and a little creamy.

Taste it. It should be bright and bold, almost too tangy on its own.

Step 3: Soak the Red Onion

Drop the sliced red onion into a small bowl of cold water.

Let it sit for 10 minutes, then drain.

This one easy step pulls out the harsh raw bite and leaves you with all the color and crunch.

Step 4: Dress the Potatoes Warm

Cut the warm potatoes in half or into bite-sized chunks.

Pour about half the vinaigrette over them while they're still warm.

WARM potatoes drink up the dressing like a sponge, and this is the single biggest flavor move in the whole recipe.

Step 5: Fold In Everything Else

Add the olives, drained onion, herbs, and tomatoes if you're using them.

Pour over the rest of the dressing and toss gently.

Fold in the feta last so it stays in pretty chunks instead of smearing.

Step 6: Taste and Serve

Give it a taste and adjust the salt, pepper, or lemon.

Let it sit at least 30 minutes if you can, so the flavors settle in.

Serve it warm or at room temperature. That's when it shines!

Storage and Make-Ahead Tips

This salad is made for getting ahead of the work. Here's how to keep it at its best.

Fridge. Store in an airtight container for up to 4 days. The flavor only deepens.
Make-ahead. You can build it a full day before serving. It's genuinely better after a rest.
Hold the feta. If you're making it way ahead, fold the feta in closer to serving so it stays in clean crumbles.
Refresh before serving. Cold dulls flavor, so taste after chilling and add a drizzle of olive oil or a pinch of salt to wake it back up.

What to Serve With Greek Potato Salad

This is a side that plays well with almost any summer spread. A few pairings I come back to.

Grilled mains. Souvlaki, grilled chicken, or a charred portobello all love this bright side.
Mediterranean spread. Set it next to hummus, warm pita, and a big Greek salad for an easy mezze table.
Cookout classics. It's a fresh, light counterpoint to anything coming off the grill.
On its own. Add chickpeas and it's a satisfying lunch straight from the bowl.

Frequently Asked Questions

How do you make Greek potato salad without mayo?

You swap the mayo for a lemon-oregano vinaigrette of olive oil, lemon juice, red wine vinegar, Dijon, garlic, and oregano. Toss it over warm potatoes and they soak up all that bright flavor.

What are the best potatoes for potato salad?

Waxy potatoes like baby red or yellow potatoes. They hold their shape after boiling and stay creamy instead of turning mealy or falling apart.

Should I dress the potatoes warm or cold?

Warm, always. Warm potatoes absorb the vinaigrette far better than cold ones, so the flavor goes all the way through instead of just sitting on the surface.

Can I make Greek potato salad ahead of time?

Yes, and you should. It keeps in the fridge for up to 4 days and tastes even better the next day as the potatoes keep soaking up the dressing.

How do I keep red onion from being too sharp?

Soak the thin slices in cold water for 10 minutes, then drain. This mellows the harsh raw bite while keeping the color and crunch.

Can I leave out the feta to make it dairy-free?

Absolutely. The feta is traditional but optional. Leave it out for a naturally dairy-free, vegan salad, or use a plant-based feta in its place.