Greek Potato Salad Vegan Oil Free Recipes

GREEK POTATO SALAD

Steps:

• Cut baby potatoes in quarters (same size bite-sized pieces)
• In a pot, cover cut potatoes with water and add 2 teaspoons salt.
• Bring potatoes to a boil, and then reduce heat to low and cook for 15-20 minutes (depending on the size of pieces).
• The potatoes are done when they are soft when pierced with a fork.
• In the meantime, make the dressing by whisking the ingredients in a measuring cup; set aside.
• Drain the potatoes in a colander and immediately rinse in cold water to stop cooking and cool potatoes.
• Transfer the cooled potatoes to a bowl and add the remaining ingredients.
• Pour dressing over the top and gently toss.
• Cover and place in the refrigerator for at least an hour before serving.
• Serve in individual bowls and add microgreens as a garnish (optional)

GREEK POTATO SALAD

Steps:

• Wash the baby potatoes, cut them in half (skins on), and place them in a pot of cold water, add a sprinkle of sea salt. Bring the pot to a boil over high heat, then lower to a medium-low boil. Gently boil (not a rolling boil) for 25 to 30 minutes until just fork tender. Do not over-boil them as they will fall apart. You can also boil them whole, then cut them in half when they have slightly cooled down.
• In the meantime, make the salad dressing by adding all the dressing ingredients into a bowl and whisking until well combined. Set aside.
• One the potatoes are tender, drain off the water, gently run cold water over them for a few minutes to stop the cooking process, then lay them out on a large plate for a few minutes to slightly cool.
• When the potatoes are warm (not hot), place them in a large bowl, add the chopped flat leaf parsley and pour the dressing over top. Gently mix until the potatoes are thoroughly coated.
• Serve immediately warm or at room temperature.

GREEK POTATO SALAD {VEGAN, OIL FREE}

Steps:

• Cube the potatoes and dice the onion. Add these into a medium pan on medium heat with 1/2 cup of water. Let it steam until the potatoes can be poked with a fork, but make sure they are not too soft that they break into pieces.
• While this steams, dice or cube the cucumber, rinse and drain the cannellini beans and add these into a medium salad bowl. In a separate small bowl, add the tahini, lemon juice, dill, salt, pepper, and garlic powder. Add 1/4 cup of water and stir.
• When everything is combined, add the dressing to the salad bowl with the veggies.
• Once the potatoes are soft, drain the potato-onion mix in a strainer and rinse with cold water. Then add them to the salad bowl and combine everything.
• Move into the fridge to chill. You can also eat this right away. ENJOY!

GREEK VEGAN POTATO SALAD WITHOUT MAYO

Steps:

• Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
• Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It's okay if the edges of the potatoes overlap a little.
• In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
• Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.