Greek Vegan Potato Salad Without Mayo Recipes

GREEK VEGAN POTATO SALAD WITHOUT MAYO

Greek Vegan Potato Salad Without Mayo image

Made with red potatoes, lemon, olive oil, and fresh oregano, you won't miss the mayo in this Greek-inspired vegan potato salad.

Provided by Amy Katz

Time 35m

Number Of Ingredients 6

Ingredients

2 pounds small red potatoes (unpeeled, sliced 1/4 -inch thick)
1/4 cup olive oil
2 Tablespoons lemon juice ((reserve lemon zest before juicing))
salt and pepper (to taste)
1 Tablespoon fresh oregano (minced)
zest of one lemon

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.

Nutrition Facts : Calories 189 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

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