Red Potato Salad (Easy Greek BBQ Side)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
Growing up, potato salad never meant mayonnaise in my family. The first time I brought potato salad to a school BBQ, I remember being confused. Every bowl on the table was creamy and white. Ours never looked like that. My Greek family dressed potato salad the same way we dressed almost everything else: olive oil, lemon, herbs, olives, and plenty of salt. I honestly thought mayonnaise potato salad was the unusual version until I got older. While everyone else showed up to summer BBQs with creamy potato salads packed with mayonnaise, my Greek family was tossing warm potatoes with olive oil, lemon, fresh herbs, olives, and capers. And honestly? After eating potato salad this way my entire life, I still haven’t found a mayonnaise version I like better.
This Greek red potato salad is one of those recipes that immediately tastes like summer to me. Backyard BBQs. Grilled chicken. Burgers coming off the grill. Family gathered around a picnic table. The smell of charcoal in the air. A bowl of watermelon sweating in the sun. Somebody always reaching for one more spoonful before dinner even started. A big bowl of potatoes sitting in the middle of everything, getting scooped onto every plate. The best part is that this no mayo potato salad somehow manages to be lighter while still being packed with flavor.
The potatoes soak up the olive oil dressing, the capers and olives add that salty, briny bite, and the fresh dill and parsley make everything taste bright and fresh.
Every single time I bring this to a gathering, the bowl comes home empty.
That’s usually a pretty good sign.
At a Glance
- No mayonnaise required
- Perfect side dish for BBQ season
- Packed with fresh herbs
- Great served warm or chilled
- Easy to make ahead
- Greek-inspired family recipe
Ingredients:
- 1 1/2 lbs baby red potatoes
- 1/2 small red onion, very thinly sliced
- 2 large green onions, sliced small
- 1/2 cup pitted Kalamata olives, sliced
- 2 tbsp capers
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- zest of 1 lemon
- 1/2 cup olive oil
- 2-3 tbsp red wine vinegar
- 1-2 tbsp Dijon
- 1 tsp dried oregano
- salt and black pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil.Add the baby potatoes and cook until fork tender, about 15–20 minutes depending on size.
- Drain the potatoes and allow them to cool slightly until they're comfortable to handle.
- Cut the potatoes in half, or into quarters if they're on the larger side, and transfer them to a large bowl.
- Add the red onion, green onions, Kalamata olives, capers, fresh parsley, fresh dill, and lemon zest.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper.
- Pour the dressing over the warm potatoes and gently toss until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Add a little more vinegar, salt, or pepper if desired.
- Serve slightly warm, at room temperature, or chilled from the refrigerator.
- Optional: Top with crumbled feta cheese before serving.
- Don’t forget to rate this recipe and leave a comment!
Why This Red Potato Salad Works
A lot of potato salad recipes rely on a creamy dressing made with mayonnaise, sour cream, or yellow mustard.
This no mayo potato salad goes in a completely different direction.
One thing I’ve noticed over the years is that more and more people at the BBQs I attend are moving away from mayonnaise-based potato salads, especially in the summer.
Part of it is practical. A potato salad dressed with olive oil and lemon feels easier to bring to a BBQ or picnic without worrying about keeping it ice cold all afternoon.
But I think the bigger reason is flavor. On a hot July day, a lighter potato salad packed with fresh herbs, lemon, olives, and capers just tastes refreshing. It leaves plenty of room on your plate for burgers, grilled chicken, and everything else coming off the barbecue.
And for me, there’s also the Mediterranean influence. These are the flavors I grew up with, so they’re the ones I keep coming back to.
Instead of a creamy dressing, warm cooked potatoes are tossed with extra virgin olive oil, red wine vinegar, Dijon mustard, fresh herbs, olives, capers, and lemon zest.
The potatoes absorb all those flavors while they’re still warm, creating a potato salad that tastes vibrant and fresh instead of heavy.
It’s the kind of side dish that somehow works with everything.
Grilled chicken?
Perfect.
Burgers?
Perfect.
Steak?
Perfect.
Honestly, give me a bowl of this and a piece of crusty bread and I’m pretty happy.
Notes On This Greek Red Potato Salad
My grandmother used to make a version of this all summer long. She rarely measured anything. She’d cook the potatoes, splash in olive oil. Sometimes she’d crumble feta on top. Sometimes she’d add a little extra fresh dill. And sometimes she’d toss in whatever herbs she happened to have growing in the garden.
But the base was always the same.
Olive oil.
Potatoes.
Fresh herbs.
Something briny.
Something acidic.
The combination never failed.
What I love most is that it feels substantial without feeling heavy. You can actually eat it on a hot day and still feel good afterward.
That’s probably why it’s survived in our family for so long.
Red Potato Salad Ingredient Tips
Use Red Potatoes
Red potatoes hold their shape beautifully after you boil them.
They’re perfect for a red potato salad recipe because they stay creamy inside without turning mushy.
Dress The Potatoes While Warm
This is one of the most important tips.
Warm potatoes absorb flavor much better than cold potatoes. Toss them with the dressing while they’re still slightly warm for the best results.
Fresh Herbs Matter
Fresh dill and parsley bring life to this salad.
Don’t skip them.
Slice The Red Onion Thin
Thin slices blend into the salad better and give you little pops of flavor without overpowering everything.
Taste Before Serving
Sometimes potatoes need a little extra salt, a little more red wine vinegar, or another squeeze of lemon.
Taste and adjust before serving.
What Makes This Different From Traditional Potato Salad?
Traditional potato salad recipes often include:
- Mayonnaise
- Hard-boiled eggs
- Celery
- Sour cream
- Yellow mustard
- Bacon
And while those versions are delicious, this Greek potato salad has a completely different personality.
It’s brighter.
Lighter.
Brinier.
And perfect for hot summer weather.
Make This Red Potato Salad Your Own
One of the reasons I love this no mayo potato salad recipe is how flexible it is.
Add Feta
My grandmother often added crumbled feta cheese and it’s absolutely delicious.
Add More Herbs
Fresh chives work beautifully here.
Add Extra Vegetables
Try adding:
- Cucumbers
- Cherry tomatoes
- Celery
- Roasted red peppers
Add More Acid
Swap some of the red wine vinegar for:
- Lemon juice
- Apple cider vinegar
Both work wonderfully.
Red Potato Salad: Perfect For BBQ Season
This red potato salad belongs at:
- Backyard BBQs
- Potlucks
- Family gatherings
- Summer picnics
- Weeknight grilling dinners
Because it doesn’t rely on mayonnaise, it also feels a little lighter on hot days.
It’s the kind of recipe people ask about after the first bite.
If you’re looking for a classic creamy potato salad with mayonnaise, hard-boiled eggs, and all the traditional flavors, this version looks fantastic.
Red Potato Salad: FAQs
Can I make this potato salad ahead of time?
Yes. In fact, the flavors get even better after a few hours in the refrigerator.
What potatoes work best?
Baby red potatoes are my favorite, but red skin potatoes work beautifully too.
Can I serve this warm?
Absolutely. It’s delicious warm, room temperature, or chilled.
Can I add feta cheese?
Definitely. It’s one of my favorite additions.
How long does it keep?
Stored in an airtight container in the fridge, it keeps well for 3–4 days.
Final Thoughts
This red potato salad is one of those recipes that instantly transports me back to summer family gatherings.
It’s simple, fresh, loaded with flavor, and proof that a great potato salad doesn’t need mayonnaise to be delicious.
The combination of olive oil, fresh herbs, lemon, olives, and capers creates something that feels bright and satisfying without being heavy.
And if you’re anything like me, you’ll find yourself making it all summer long.
Other Recipes You Will Love!
Smashed Potato Salad: Crispy, Herby, and Seriously Addictive
Classic Potato Salad: Summer’s Easiest BBQ Side
Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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THIS IS OUTSTANDING!! I was looking for a potato salad recipe to take to our neighborhood National Night Out and didn’t want anything egg or mayonnaise based — just like Nicholetta said, I came home with an empty bowl! The fresh herbs made everything taste fresh and just like summer — the kalamata olives and capers added a wonderful punch — lemon zest added a brightness to the dressing. And take heed on the recommendation for thinly sliced red onions — they added a wonderful depth but didn’t overpower. THIS is now on my entertaining rotation. Next time I’ll make extra and just keep for myself. Highly recommend! A++++++ 🙂
What a wonderful review, Pam! Thanks so much! Glad this was a hit with everyone!
Can I make this recipe the day before and how many people would a double recipe serve? Thanks.
Hi Elaine! Doubling the recipe will feed more than 10+ people depending on whether this is a side dish or main dish. You can make it the day before but it tastes better if you make everything the day you plan to serve it!
Made this for a luncheon at work and everyone loved it! A nice alternative to the mayo based potato salad (don’t get me wrong, I love the mayo based). Lots of requests for the recipe. Thank you!
Love that, Sherri! So glad it was a hit with your work crew!
My parents friends were Greek and would always bring some type of Greek dish. I always thought this dish was so good. I’m going to try it July 4th
Can’t wait to hear what you think, Candy! Let us know!