Greek Potato Salad

Here's a completely dairy free-substitute free potato salad that you will LOVE for hot summer days. Lemon juice, a dash of vinegar, chopped spinach, oregano, and parsley - its great for a picnic, a day at the beach, or a backyard BBQ! 

Greek Potato Salad

Serves 4-6

Greek Potato Salad

  • 4 cups potatoes, chopped
  • 2 cups spinach, chopped
  • 2 green onions, chopped
  • 2 lemons, juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • salt & pepper to taste

Prep the Potatoes

I used fingerling potatoes for this recipe, but you can use whatever you have. The key is to boil until they are just done and don't get too soft - mine took about 6 minutes.

Chop & Mix

While the potatoes are boiling, chop 2 cups of spinach and 2 green onions and mix in a large bowl with lemon juice, red wine vinegar, oregano, and parsley.


Once the potatoes are just tender enough (don't boil too long or you'll get mashed potatoes!) drain and rinse under cold water (or put in your refrigerator to cool).

Once cooled, combine with the remaining ingredients and add any salt and pepper to taste. 

Greek Potato Salad