Greek potato salad made with jewel yams, kalamata olives, sun-dried tomatoes, dill and fresh parsley. This fresh, zesty paleo and whole30 potato salad recipe with cider vinaigrette is a great go-to for all summer gatherings!
Potato salad. What team are we on?
Team Traditional where lots of mayo and eggs are involved for creamy bliss, or Team Zesty with lighter dressing and more of a briny, vinaigrette flavor?
True to my Gemini-ic nature, I play for both teams.
I do try to keep my potato salads on the lighter end of the spectrum, but if a fully leaded potato salad happened to crash land in front of my face, I wouldn’t dare say no.
This recipe happens to be a nice amalgamation of the two. The dressing is creamy but not overly so, and contains plenty of tangy, briny elements for big bold flavor.
For this rendition of potato salad, I use jewel yams. Have you made potato salad using yams or sweet potatoes before? I’m on board.
They definitely taste sweet, so if you’re looking for a more classic flavor and texture, stick with red potatoes or Yukon gold.
The dressing is a combination of avocado oil mayonnaise, avocado oil (or olive oil), cider vinegar, garlic, stone ground mustard, dried dill, and fresh parsley. We toss in some chopped kalamata olives and sun-dried tomatoes for that lovely je ne sais quois to yield even bigger flavor, fun texture and ease of transportation to somewhere Mediterranean.
Two of my favorite things about potato salad is it can easily be made in parts (think: cook the potatoes ahead of time and/or make the dressing in advance), and it saves super well! In fact, it typically tastes even better the following two days after it is made.
Major bonus: it can be made in bulk for larger gatherings and/or family events.
To summarize, this potato salad is:
- Fresh and herby
- Jam packed with Mediterranean / Greek flavors
- Easy to prepare
- Egg-free
- Marvelous for bringing to any picnic, BBQ or potluck.
Let’s get on with it!
How to Make Greek Potato Salad:
Boil the jewel yams (or red potatoes) until tender when poked with a fork, about 20 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.
While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.
Add the chopped yams and stir well to combine.
Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.
Serve alongside your main course.
Recipe Adaptations:
- If you like your potato salad to be on the lighter end, reduce mayo to ¼ cup and reduce avocado oil to 2 tablespoons
- Use 2 teaspoons of dried parsley instead of fresh parsley.
- Add artichoke hearts, cherry tomatoes, and/or seeded cucumbers for more texture!
- Swap the yams for yukon gold potatoes or red potatoes.
- Omit the garlic to keep it Low-FODMAP.
- Use fresh dill instead of dried.
Main Dish Suggestions:
Here are some of my favorite main dinner dishes that pair excellently with this potato salad:
- Mediterranean Salmon in Parchment Paper
- Lemon Dill Cod in Parchment Paper with Capers
- Instant Pot Garlic Herb Rotisserie Chicken
- Avocado Stuffed Turkey Burgers with Chipotle Aioli
- Creamy Tuscan Chicken
- Burger Bowls with Chipotle Sauce
More Potato Salad Recipes:
- Roasted Fingerling Potato Salad
- German Style Potato Salad with Caramelized Onions and Chives
- Roasted Sweet Potato Salad with Spinach and Grapes
Carb salad, here we GO!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 2 1/4 lbs jewel yams, or yukon gold or red potatoes, boiled
- 1/4 cup avocado oil mayonnaise, or Greek yogurt
- 1/4 cup avocado oil
- 1/3 cup cider vinegar, or rice vinegar or lemon juice
- 2 cloves garlic, minced
- 3 Tbsp fresh parsley, finely chopped
- 1 Tbsp dried dill
- 3/4 tsp sea salt, to taste
- 1/3 cup kalamata olives, chopped
- 1/3 cup sun-dried tomatoes, drained and chopped
Instructions
- Boil the jewel yams (or red potatoes) until very tender when poked with a fork, about 20 to 25 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.
- While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.
- Add the chopped yams and stir well to combine.
- Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.
Shirley
Thursday 2nd of July 2020
Perfect for our camping weekend. I can't wait to try this out on my favorite camping partner, who prefers salads to sandwiches!