Vegan & Gluten Free Greek Potato Salad

A healthy & light truly scrumptious Greek potato salad with fresh herbs and garlic.


  • 4 medium sized potatoes
  • 1 spring onion
  • a handfull of parsley
  • a handfull of dill
  • 3 tablespoons red wine vinegar
  • 1 small garlic clove minced
  • salt and ground pepper for seasoning
  • For The Dressing:
  • 4 tablespoons olive oil
  • a few drops of fresh lemon juice


  1. Preheat oven to 464°F or 240°C.
  2. Clean the skin of the potatoes, by rubbing them with a kitchen sponge under running water.
  3. Wrap them one by one in aluminum foil.
  4. Add the potatoes in a baking pan. Add 2 fingers of water in the pan.
  5. Bake for about 45-50 minutes. Prick the potatoes with a knife to make sure they're cooked. Set aside and let the potatoes reach room temperature.
  6. Peel of the skin of the potatoes. Chop them in small square pieces and add them in a salad bowl.
  7. Chop the spring onion, the dill and parsley. Add to the bowl as well.
  8. Season with salt and pepper.

For The Dressing:

  1. In a small bowl whisk together the olive oil, vinegar, fresh lemon juice, and garlic.
  2. Add the dressing to the salad and mix well. Refrigerate for about 2 hours before serving.


  • To make top-notch Greek salads, use some quality olive oil and vinegar.