My cookbook is here! 
This Mediterranean potato salad is creamy with no mayo and gluten free, all thanks to the potatoes!
This Mediterranean potato salad comes straight from my Greek mother’s kitchen. Carrying with it the authentic, sun drenched flavors of her homeland. This recipe relies on a vibrant homemade vinaigrette crafted from rich olive oil, sharp red wine vinegar, a touch of Dijon mustard, and a whisper of honey.
The salad itself is a colorful celebration of fresh, crisp ingredients that balance the tender potatoes perfectly. It features juicy cherry tomatoes, crisp cucumbers, sharp red onions, briny Kalamata olives, and a scattering of salty capers.
More than just a side dish, this potato salad is a piece of family history, showcasing the brilliant simplicity of traditional Greek cooking. By letting the natural starches of the potatoes do the heavy lifting instead of mayonnaise, my mother’s recipe delivers a rich, velvety mouthfeel while remaining bright and refreshing.
If you like this recipe, you will also love my Crispy Smashed Potato Salad or my Creamy Greek Potato Salad.
Thank you for stopping by Hungry Happens! If you make this dish or any other from our site, we would greatly appreciate you leaving a comment and rating the recipe! LOVE YOUR LIFE!
Mediterranean Potato Salad (No Mayo)
Ingredients
- 3 lbs (1.35 kg) Yukon Gold potatoes, cut into large chunks
- 1 pint (0.45 kg) cherry tomatoes, halved
- 1/4 medium red onion, sliced thin
- 1/2 large cucumber, sliced
- 1/3 cup (45 g) Kalamata olives, halved
- 1 tbs capers
- 1/4 cup (10 g) dill, chopped
Dressing:
- 1/3 cup (70 g) olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tbs honey
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- Bring a large pot of water to a boil, salt water with 1 tablespoon and drop in the potatoes. Cook on medium heat for about 12 minutes or until fork tender. Drain and transfer to a flat surface. You can leave the skin on or remove when they have cooled (I removed the skins).
Dressing:
- To a small bowl, add the olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt and whisk together vigorously until almost thick and creamy.
Assembly:
- To a large bowl, add in the cooked potatoes, tomatoes, onions, cucumber, olives, capers, dill and the dressing. Toss everything gently until all is coated with the dressing.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- When you’re ready to eat the leftovers, remove from the fridge for at least half an hour before.
- I also usually add sliced thin green bell pepper, but I didn’t have any that day.
- You can use green olives instead of Kalamata olives.
- We love to add diced cooked shrimp to the salad for a boost of protein and to make it a complete meal.