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Greek Potato Salad (Egg-Free)

Greek Potato Salad (Egg-Free)

Adapted from Cat Cora. The original recipe called for fresh dill which I did not have, so I just left it out. Although some people say it is better to cook potatoes whole (so they don't get water-logged), I cut my potatoes into even pieces so they would cook faster, and this potato salad came out just fine.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6


  • 2 pounds medium-sized red potatoes washed and scrubbed
  • 1 teaspoon kosher salt


  • 1 medium red onion halved and sliced into half moons
  • 1/4 cup thinly chopped scallions green and white parts
  • 15 pitted and halved kalamata olives
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 cup lemon juice
  • salt and freshly ground black pepper



  1. Cut potatoes in half if large; otherwise you can leave them whole. Place potatoes in an 8 quart pot along with enough water to cover and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook until just tender, about 20-30 minutes depending on large the potatoes are. Use a fork or knife to test the potatoes. Potatoes are done when fork pierces potatoes through. Drain well. Cut potatoes into quarters. Reserve.


  1. Combine the onions, spring onions, olives, oregano, olive oil, vinegar, and lemon juice in a medium sized salad bowl.

Potato Salad

  1. Toss potatoes with Dressing. Season to taste with salt and pepper.