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THE BEST VEGAN GREEK POTATO SALAD
Prep Time
45 mins
Cook Time
45 mins
Marinade
3 hrs
 
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Ingredients
For the Tofu Feta
  • 1 14-ounce brick extra-firm tofu
  • 1 ⁄2 cup white wine vinegar
  • 1 tablespoon lemon juice
  • 1 ⁄2 cup unsweetened vegan milk
  • 1 teaspoon dried basil
  • 2 garlic cloves minced
  • 2 teaspoons sea salt
For the creamy cucumber dressing
  • About 3-inch English cucumber
  • 1/2 cup vegan mayonnaise
  • 1 tablespoons lemon juice
  • 1 garlic cloves
  • 1 teaspoons apple cider vinegar
  • 1 teaspoon finely chopped fresh dill
  • Sea salt and freshly ground pepper to taste
For the Salad
  • 2 pounds small red potatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups diced English cucumber
  • 2 cups diced green bell pepper
  • 2 cups cherry tomatoes halved
  • 2 cups diced red onion
  • 1/2 cup pitted kalamata olives
  • 6 to 8 pepperoncini peppers
  • Dried oregano for serving
Instructions
  1. For the tofu feta, drain excess water from tofu and press it between paper towels to dry.
  2. Cut tofu into ½-inch cubes. Whisk vinegar, lemon juice, milk, basil, garlic, and salt in a glass container with a fitted lid. Submerge tofu cubes in mixture, place lid on container, and refrigerate.
  3. Marinate tofu for 3 hours or overnight for a stronger flavor.
  4. For the creamy cucumber dressing, shred cucumber. Place in a sieve or double layer of cheesecloth and squeeze out excess water. Place cucumber and remaining ingredients in a high-powered blender and blend until very smooth. Set aside.
  5. For the salad, preheat oven to 400 degrees. In a baking dish, toss potatoes with olive oil, oregano, salt, and pepper. Bake for 45 minutes, tossing once halfway through, until roasted and golden brown. Toss warm potatoes with cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with creamy cucumber dressing, sprinkle with black pepper and oregano, and serve immediately.
Recipe Notes

Note: Be sure to dress only the amount that will be consumed. If not eating it right away, do not toss potatoes with veggies, as cucumber and tomatoes will get soggy.