Potato salad doesn’t need mayonnaise to be delicious, and this no mayo Greek Potato salad recipe is living proof! With the right potatoes and an easy yet bold Greek-style vinaigrette, you’ll make a healthy potato salad with a wonderfully herbaceous flavor in just 30 minutes. #potatosalad #potatosaladrecipe
👉FULL RECIPE: https://www.themediterraneandish.com/greek-potato-salad/
More Greek Recipes: https://youtube.com/playlist?list=PLNLLLtGyGf0CUKp83rDgx5ZOOEehtXlmV&si=TBcIJxKZTEJVZuQZ
More Side Dish Recipes: https://youtube.com/playlist?list=PLNLLLtGyGf0CdKbZQ8CuU4qI_jNRvoIRo&si=8o9eT1B18ZflYfTW
👉POPULAR PRODUCTS
My Cookbook: https://themediterraneandish.com/cookbooks/
Mediterranean Spices: https://bit.ly/TMD-Spices
Extra Virgin Olive Oil: https://bit.ly/TMD-EVOO
SHOP: https://shop.themediterraneandish.com/
🍅INGREDIENTS: 🍅
For The Potato Salad:
🔹 3 pounds small yellow potatoes, scrubbed
🔹 1 tablespoon salt
🔹 ½ cup chopped red onions or shallots (about 1 small red onion)
🔹 3 green onions, trimmed and thinly sliced (white part and green part)
🔹 ½ cup chopped Italian parsley leaves
🔹 ½ cup chopped dill
🔹 ½ cup Kalamata olives, pitted and halved
For The Vinaigrette:
🔹 ¼ cup red wine vinegar
🔹 2 teaspoon Dijon mustard
🔹 1 ½ teaspoons dried oregano
🔹 2 garlic cloves, pressed or finely minced
🔹 1 ½ teaspoon sea salt
🔹 ¼ teaspoon black pepper
🔹 ½ cup extra virgin olive oil
📌CONNECT WITH US📌
Website: https://themediterraneandish.com/
TikTok: https://tiktok.com/@themediterraneandish/
Instagram: https://instagram.com/themediterraneandish/
Facebook: https://fb.com/TheMediterraneanDish/
Pinterest: https://pinterest.com/themeddish/
Subscribe for more recipes: https://bit.ly/TMDYouTube-Subscribe
⏱️CHAPTERS⏱️
00:00 – Intro
00:41 – Prepping the potatoes
01:32 – Prepping the herbs
02:22 – Making the dressing (no mayo!)
03:59 – How do I know the potatoes are done?
04:12 – Draining and peeling the potatoes (optional)
04:48 – Cubing the potatoes
05:09 – Tip for best flavor
06:02 – Adding the flavor makers
06:22 – Mixing the potato salad
06:58 – Taste test
#MediterraneanFood #MediterraneanDiet #HealthyEating
Your top and best resource for easy Mediterranean recipes and more!
The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.
My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
– I’m telling you, if you want to make a potato salad, go Greek. Not only will you love the bold, big flavors, but everyone you serve it to will love it. They tell you you can’t please everyone, but this potato salad will please a whole crowd. I think potato salad should be a year-long thing, not just during barbecue season. But let’s say somebody invited me to a barbecue, this is the potato salad I would bring. I like to say this is not your deli’s potato salad, because it’s not. It’s Chef Marilena Leavitt’s potato salad, and she’s Greek, and she wrote this recipe for our site, themediterraneandish.com, and I loved it so much, now I make it on repeat. We have two pounds of gold potatoes scrubbed. If they’re not all the same size, then, you know, maybe cut them in half, quarter them. Whatever you wanna do. Chef Marilena usually just boils the whole baby potato, which you can absolutely do. I prefer to cut them ahead of time, no big deal. Either way will work. So we’re gonna cut them in half and throw them in here in this big pot, and we’re gonna get them boiling. We’re gonna go ahead and add a good amount of kosher salt here, about one tablespoon, and we’re gonna bring this to a boil. Water is happily bubbling. This will take another 10 to 15 minutes or so, or until the potatoes are super tender. I’m just gonna turn it just a tad, but you need to make sure that it’s maintaining that active bubble. We’re gonna chop up some fresh herbs because this is the thing about making a potato salad the Greek way. It’s gonna be loaded with flavor. There isn’t going to be that heavy mayo. You’re going to make a bold and delicious vinegarette slash dressing. It’s really just my favorite way to make a potato salad these days. So we have some fresh dill, about a half a cup or so, and then we have some fresh parsley. And then I’ve prepped ahead of time some of the other ingredients, like green onions, red onions, garlic, the whole nine yards. So once my herbs are ready, I’m pretty much ready for the potatoes to be done. Half a cup each, dill and fresh parsley. Then let’s go ahead and make the dressing. I’m just gonna make it right in my big bowl. If you make it ahead of time, use the mason jar, a different bowl, however you get there, no big deal. So this is going to be like a Dijon vinaigrette. It’s gonna be bold, and beautiful, and loaded with flavor. So for Dijon vinaigrette, we need Dijon mustard. Two teaspoons, so I’m just gonna kind of eyeball it, but a couple teaspoons go right in here. We have some red wine vinegar. Beautiful. We have some garlic. Couple of cloves here, minced. We have some oregano. About one and a half teaspoon. And eyeball it is just fine right here. And then some good extra virgin olive oil to bring this vinegarette to life. I’m gonna use our Early Harvest Greek extra virgin olive oil from, you know, themediterraneandish.com. First off, just mix this party a little bit. We’re gonna go ahead and add a nice, big pinch of kosher salt and a nice, big pinch of black pepper. And then, while we are whisking, we are going to drizzle a good bit of the extra virgin olive oil. Remember, you are seasoning an entire two pounds of gold potatoes with this dressing, so you need to make sure that you have enough. Mm-hmm, look how rich and bold this is. Oh no, I’m running out. – [Audience] Aw. – I think this will do actually. So now that my dressing is ready, everything else is ready, let’s check on these potatoes. They should meet no resistance. The fork should just go through. Yep, there we go. Drain them potatoes. Oh yeah. We’re gonna let the potatoes kind of hang out. Once they cool off, the peel comes right off, which is why Chef Marilena allows you to just cook the whole potato as is. And then you go ahead and peel it once it’s cooked. All right, they are actually cool enough to handle. I just wanna show you how easy they are to peel once they’ve cooled enough to handle. Super easy. Comes right off. But I prefer my potato salad with a little more texture, and I don’t think we need to peel ’em, so I’m just gonna leave that right on here. But as you can see, easy. Whether you cube them ahead of time or cube them after you boil them, that part is not the essential part of this potato salad. The most essential part is the flavor makers. We’ve made our beautiful dressing. I’m gonna wake it up a tad by whisking it, and then we’re gonna add our potatoes while they’re still nice and warm. Not your average potato salad. As with all potato salads, this is a crucial step because, while the potatoes are still warm, they will absorb more of the delicious flavors. I don’t know about you, but, like, whenever I’m invited to a party, say a barbecue, and someone is gonna bring the potato salad, okay? I kind of almost always sign up to be the person to bring the potato salad ’cause A, I don’t like the potato salad that’s kind of heavy on the mayo. And I also worry that those potato salads are not safe to eat. That can get funky so quickly, baby. I’m telling you. So I always ask, "Who made the potato salad?" before I partake of it, because if I know who made the potato salad, I might know the health of the potato salad I’m about to eat. We are almost there, you guys. Ta-da. And next, we gonna add the rest of the flavor makers, red onion, green onion, mm-hmm. Kalamata olives, because we’re talking Greek. Fresh herbs, a whole lot of fresh herbs in the form of parsley and dill. This is gonna be so good. Let’s mix this party together, and we’re gonna get that beautiful dressing to coat every single potato. You wanna make sure that every single potato is coated in the deliciousness. Just to arrive at the best flavor for your potato salad, allow it a few minutes in the delicious dressing so that everything, all the flavors will melt. If you are making this a little bit ahead of time, obviously keep it in the fridge, take it out a little bit before you serve it so that it is at room temp. I gotta give this a taste. So I’m gonna get a bite with all the herbs, the delicious Kalamata olives. (bright music) So good. This is the best potato salad. The best. It’s never a bad idea to have a great potato salad up your sleeve anytime you have barbecue or anytime you have a crowd over. And this is the potato salad of potato salads. (bright harp music) And if you love Greek flavors, you can pair this beautiful salad with any of my Greek recipes, especially the souvlaki right here on the channel. So check that one out next. Grab the recipe for Greek potato salad over on themediterraneandish.com. I will see you later. Ciao. (upbeat music)