Greek Potato Salad

by MsModify
6 Servings
45 min

This Greek potato salad is loaded with veggies and tossed in an oil and vinegar dressing, making it a healthier version to a classic favorite!

This is how we do potato salad. Greek style. No mayo, no eggs.

I grew up thinking this was the only way people ate it. I remember the first time someone served me potato salad made from mayo and I thought it was a mistake!

This version is much healthier than making it with mayo. I bet once you try it, you’ll never go back!


Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 zucchini
  • 2 summer squash
  • 2 lbs unpeeled Yukon Gold Potatoes (or any type of potatoes you like)
  • 1 pint sweet grape tomatoes, cut in half
  • 1 large cucumber, peeled and diced
  • 1/4 red onion, chopped
  • 2 green onions, chopped
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup red wine vinegar
  • 1/4 cup olive oil

Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil.
Cook 18-20 minutes or until fork tender.
Cool to room temperature before cutting.
Cut ends of zucchini and squash and then cut into half. Place steamer basket in ½ inch water inside pot.
Put zucchini and squash in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork tender.
Cool to room temperature before cutting.
Cut potatoes and zucchini into chunks.
Place in bowl with other ingredients. Toss until evenly coated.
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