Greek Potato Salad (No Mayo)
A fresh and flavorful Greek potato salad without mayo made with roasted eggplant, tender baby potatoes, feta cheese, olives, and a zesty red wine vinaigrette. This easy Mediterranean potato salad is perfect for summer gatherings, meal prep, or as a vibrant side dish.
Servings: 8
Calories: 444kcal
Ingredients
Potato Salad
- 2 small eggplants chopped
- 1 ½ Tablespoons extra virgin olive oil
- 1 Tablespoon dried oregano
- ⅓ cup pine nuts
- 2 lb baby potatoes cut into quarters and with skin
- ½ cup Kalamata olives halved and de-pitted
- ½ large red onion thinly sliced
- 1 ½ cups feta cheese crumbled
- 1 ⅔ cups cherry tomatoes cut into quarters
- 2 teaspoons fresh thyme minced
- 1 ½ Tablespoons fresh dill minced
- 2 Tablespoons fresh mint minced
Greek Dressing
- ¼ cup red wine vinegar
- 1 Tablespoon honey
- ⅔ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the eggplant with olive oil and dried oregano. Spread on the baking sheet and roast for 15 minutes. Add the pine nuts and continue roasting for 5 minutes, until the eggplant is tender and lightly browned. Remove from the oven and let cool for 10 to 15 minutes.
- While the eggplant is roasting, place the potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then cook for 13 to 14 minutes, or until fork-tender. Drain and let sit in the colander for a few minutes to dry.
- To make the vinaigrette, whisk together the red wine vinegar and honey. Slowly stream in the olive oil while whisking until emulsified. Season with salt and pepper.
- Transfer the warm potatoes to a bowl and toss with a portion of the vinaigrette until evenly coated. Let cool slightly, about 10 minutes.
- In a large bowl, combine the cooled eggplant, pine nuts, potatoes, olives, red onion, feta, cherry tomatoes, and fresh herbs. Add the remaining vinaigrette and toss gently to combine. Serve at room temperature or chilled.
Notes
- The best way to ensure the potatoes and eggplant cool quickly is by transferring them to large mixing bowls and moving them to the fridge. They’ll be ready to add to your salad in 10-15 minutes.
- If you find the taste of raw onion to be too strong, soak your onion slices in cold water for 10 minutes. This will give you a milder taste.
- If you decide to let your salad cool in the fridge, make sure to let it rest at room
temperature for at least 5 minutes before serving it. This will help you achieve the perfect texture for your feta and potatoes, as well as bring the vinaigrette back to its original state.
🌡️ Storing Leftovers
- Leftover salad will keep in the fridge for 4 days.
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