Greek potato salad that is whole food plant based without any oil, gluten, or soy. One serving contains 388 calories and 13 g of plant based protein! This healthy Greek salad recipe is also high in iron, zinc, and B-vitamins.

Today’s super healthy Greek potato salad is made without Greek yogurt and has no processed food. All ingredients are whole food plant based. The salad contains potatoes, cannellini beans for extra plant based protein, cucumber, and onion. You can also add spring onion, olives, and parsley to the salad.

Now, you are probably wondering how the Greek salad is made without oil or Greek yogurt…

For the Greek salad dressing I used tahini, lemon juice, dill weed, salt, pepper, and garlic powder! It is really easy to make and super healthy! If you didn’t know, tahini is just ground up sesame seeds. It is high in iron and calcium and a great option to make oil free dressings and sauces.

The salad can be used as a main meal or as a side. The recipe below makes 4 servings for 4 smaller sides, each 388 calories. You can also use two servings as one meal for a filling 775 calorie lunch or dinner.

Nutrition of the Greek Potato Salad

One serving of this Greek salad contains 388 calories, 13 g protein, 12 g fiber, 8 g fat, and 68 g carbs. The salad is high in B-vitamins, folate, vitamin C and K, calcium, magnesium, iron, potassium, and zinc.

The salad includes only whole foods and no processed food is used. This meal contains starchy vegetables, a source of healthy fat (tahini), protein (beans), and vegetables (cucumber). All food groups are included in this salad which makes this meal a well-rounded nutritious dinner or lunch.

Recipe adjustments

More protein: To add more protein, add another can of cannellini beans. You can also double the serving size and get 27 g of protein for only 775 calories!

Different vegetables: Other vegetables you can try with this recipe are zucchini, tomatoes, eggplant, and bell pepper. Roast them before adding to the recipe for even more flavor!

No tahini: Swap tahini with cashew butter, almond butter, sunflower seed butter, or hummus.

Other Add-Ons: Olives, fresh parsley, and spring onions are also great add-ons for this Greek potato salad. You’ll achieve different flavors with any of these.

How to prep the Greek salad

Cube the potatoes and dice the onion. Add these into a medium pan on medium heat with 1/2 cup of water. Let it steam until the potatoes can be poked with a fork, but make sure they are not too soft that they break into pieces.

While this steams, dice or cube the cucumber, rinse and drain the cannellini beans and add these into a medium salad bowl. In a separate small bowl, add the tahini, lemon juice, dill, salt, pepper, and garlic powder. Add 1/4 cup of water and stir.

When everything is combined, add the dressing to the salad bowl with the veggies

Once the potatoes are soft, drain the potato-onion mix in a strainer and rinse with cold water. Then add them to the salad bowl and combine everything.

Move into the fridge to chill. You can also eat this right away. ENJOY!

This recipe makes 6 cups of food. One serving would equal 1.5 cups of food. You can split this evenly into 4 meal prep containers and store them in the fridge for up to 5 days.

This recipe makes a great meal prep option and a perfect lunch to go. If you need more calories (like me) then split the whole recipe into 2 or three equal parts and store them in the meal prep containers. You can also double all ingredients and make a larger batch.