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    Home » Recipes » Salads

    Vegan Potato Salad With Olives (No Egg)

    Published: Jan 26, 2021 · Modified: Jan 30, 2025 by Marinela Malcheva


    Jump to Recipe

    This Vegan Potato Salad With Olives is a simple, delicious, and easy side dish packed with Mediterranean flavor—completely dairy-free, gluten-free, and no egg needed! Tossed in a zesty dressing with briny olives and fresh green onions, this light and flavorful salad is perfect for any occasion.

    If you like more tasty salad recipes, try my rice quinoa salad or sesame carrot salad!

    Vegan potato salad with olives (no egg or mayo).

    This vegan potato salad with olives is a dish I’ve been enjoying since childhood—a classic recipe from my mom that my family loves, and it's always a hit at gatherings!

    Growing up, we always made it without eggs and no mayo, which made it lighter and more refreshing.

    I love to pair it with plant-based sour cream, smoky hummus, or a creamy chive dip, and it’s the perfect match with crispy quinoa cakes for a satisfying, wholesome meal.

    Jump to:
    • Ingredients and Substitutions
    • How To Make Potato Salad With Olives (No Egg)
    • Storage
    • Variations
    • Marinela's Tips
    • Frequently Asked Questions (FAQ's)
    • Easy Potato Recipes
    • Side Salad Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients and Substitutions

    Plant based ingredients for simple potatoes salad without eggs or mayo.
    • Potatoes: I love using russet or Yukon Gold potatoes for this salad, but red potatoes or even baby potatoes work well too. I always boil them whole (not peeled or chopped) to prevent them from becoming watery and crumbly.
    • Olives: Sliced olives add a briny, salty bite. Use your favorite variety.
    • Onions: I used green (spring) onions for their mild flavor, but yellow or red onions are great substitutes.
    • Olive oil: I highly recommend using quality extra virgin olive oil to bring out the best Mediterranean flavor and maximize nutrition.
    • Apple cider vinegar: While I’ve experimented with white vinegar and wine vinegar, my personal favorite is apple cider vinegar for its tangy and slightly fruity flavor.
    • Salt & Black pepper: These essential seasonings add flavor and a little spicy kick to the salad.

    As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.

    How To Make Potato Salad With Olives (No Egg)

    Boiling potatoes for salad.

    Cook the potatoes: Place whole potatoes (skin on) in a large pot of cold, salted water. Bring to a boil, then reduce the heat and simmer, partially covered, until fork-tender. I boiled mine for 27 minutes, but cooking time may vary depending on the size of your potatoes, so check them frequently with a fork.

    Boiled chopped potatoes for salad.

    Cool and chop: Drain the potatoes and set them aside to cool completely. Once cooled, cut them into bite-sized chunks and transfer them to a large salad bowl.

    Olive oil apple cider vinegar dressing for simple potato salad.

    Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and ground black pepper.

    Vegan potato salad with olives (no egg or mayo).

    Assemble the salad: Add the sliced olives and spring onions to the bowl with the potatoes. Pour the dressing over the salad and toss gently to combine. Sprinkle with additional black pepper, if desired, and enjoy!

    Storage

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is not freezer-friendly.

    Variations

    • Spicy kick: Incorporate a little jalapeño or red pepper flakes into the dressing for some heat, perfect if you like a spicy potato salad.
    • Herb-infused: Add fresh herbs like dill, parsley, or chives for extra flavor and freshness.
    • Avocado creaminess: For a richer texture, mix in some diced avocado to make the salad extra creamy
    • Crunchy add-ins: Add chopped celery, cucumbers, or toasted sunflower seeds or sesame seeds for an extra crunch
    • Pickles: Add some chopped pickles or cornichons for a briny crunch.
    • Add protein: For a protein boost, add chickpeas, cubed tofu, or your favorite beans to the salad.
    Simple potato salad with olives (no egg).

    Marinela's Tips

    • Don't overcook the potatoes: Potatoes that are too soft will become mushy when mixed with the dressing. They should be fork-tender but still hold their shape.
    • Boil potatoes whole: Boiling the potatoes whole with the peel on helps maintain their moisture and prevents them from becoming watery. Once they’re cool enough to handle, you can easily chop them into bite-sized pieces.
    • Quick cooling tip: If you're in a hurry, you can quickly cool the potatoes by rinsing them under cold water and then peeling them more easily.
    • Adjust the seasoning: Taste and adjust the amount of salt, pepper, or vinegar to your liking.
    • Serve it your way: This potato salad is delicious and served warm, at room temperature, or cold – it's tasty any way you choose!

    Frequently Asked Questions (FAQ's)

    Can I make this potato salad ahead of time?

    Absolutely! This salad tastes even better after the flavors have had time to marinate, so feel free to make it a day ahead and store it in the fridge.

    How do I prevent the potatoes from becoming mushy?

    The key is to not overcook them. They should be fork-tender but still hold their shape. Cooking them whole with the peel on also helps prevent them from absorbing too much water. Be sure to let them cool completely before cutting them.

    Easy Potato Recipes

    • Baked broccoli and potatoes
    • Vegan potato fritters
    • Baked zucchini and potato fritters

    Side Salad Recipes

    • Mediterranean cucumber and tomato salad
    • Apple cucumber walnut salad
    • Green veggie salad
    • Arugula and spinach salad

    📖 Recipe

    Vegan potato salad with olives (no egg or mayo).

    Vegan Potato Salad With Olives (No Egg)

    Marinela Malcheva
    This Vegan Potato Salad with Olives is an easy, delicious, and simple Mediterranean-inspired side dish that’s completely dairy-free, gluten-free, and no egg needed! Tossed in a tangy dressing with briny olives and fresh green onions, this refreshing salad is full of flavor and perfect for any occasion.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Salad, Side Dish
    Cuisine dairy-free, Gluten-free, Mediterranean, Plant-based, Vegan, Vegetarian
    Servings 6 servings
    Calories 61 kcal

    Equipment

    • 1 Cooking pot
    • 1 Salad Bowl
    • 1 Small bowl for dressing

    Ingredients
      

    For the salad

    • 35 oz (1 kg) potatoes peeled, chopped
    • 5-6 green onions chopped (OR yellow/red onion)
    • ⅓ cup olives sliced

    For the dressing

    • 2 tablespoons olive oil extra virgin
    • 2 tablespoons apple cider vinegar
    • ¾ teaspoon salt or to taste
    • ¼-½ teaspoon black pepper freshly ground

    Instructions
     

    • Place whole potatoes (skin on) in a large pot of cold, salted water. Bring to a boil, then simmer, partially covered, until fork-tender (about 20-30 minutes, depending on size).
      35 oz (1 kg) potatoes
    • Once cooled, cut potatoes into bite-sized chunks and place them in a large bowl.
    • In a small bowl whick dressing ingredients.
      2 tablespoons olive oil, 2 tablespoons apple cider vinegar, ¾ teaspoon salt, ¼-½ teaspoon black pepper
    • Add olives and green onions, pour the dressing over, and toss gently. Sprinkle with extra black pepper if desired.
      5-6 green onions, ⅓ cup olives

    Notes

    • Store leftovers in an airtight container in the fridge for up to 3 days. Not freezer-friendly.
    • Don’t overcook the potatoes or they’ll become mushy. They should be fork-tender but still hold their shape.
    • Boil potatoes whole with the peel on to keep them moist and prevent wateriness. Once cool, chop into bite-sized pieces.
    • If you’re in a hurry, cool the potatoes quickly by rinsing them under cold water, making peeling easier.
    • Taste and adjust the seasoning with salt, pepper, or vinegar to your liking.
    • This salad is great served warm, at room temperature, or cold—enjoy it however you prefer.
    • See the post above for more recipe substitutions and variations.

    Nutrition

    Calories: 61kcalCarbohydrates: 2gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 410mgPotassium: 60mgFiber: 1gSugar: 0.3gVitamin A: 130IUVitamin C: 3mgCalcium: 13mgIron: 0.3mg
    Keyword no egg, olives, potato, potato salad, potato salad without eggs
    Tried this recipe?Let us know how it was!

    If you try this potato salad without eggs, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

    More about me →

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