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Greek Potato Salad: the easy recipe for patatosalata

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

If you need a wickedly good salad to serve at your next summer party, look no further than this sensational Greek potato salad recipe. Made with tender new potatoes, crunchy red onions, salty olives, and feta cheese tossed in a bright lemon-herb dressing, Greek potato salad is sure to be a hit at your next backyard barbecue.

Also known as patatosalata (pronounced pah-tah-toh-sah-LAh-tah), this easy-to-make side dish is naturally vegetarian and gluten-free, so just about everyone can dig in. Greek potato salad is delicious, hearty, and versatile, and unlike other types of potato salad, doesn't contain mayo, which makes it lighter on the palate.

It goes will all sorts of flavors. Serve it warm or cold, at picnics, BBQs, potlucks, and parties – no matter what the occasion is, it's sure to be a hit!

Greek Potato Salad Ingredients

Waxy potatoes are without the best type of potato for this tasty Greek salad. New potatoes, Yukon Gold, and red potatoes are the ideal options.

Red onions or shallots add a nice sharp bite and subtle sweetness to the salad.

Feta cheese and olives bring a savory, briny, salt flavor that the potatoes readily soak up.

For the dressing, you'll need olive oil, apple cider vinegar, lemon juice, and garlic, plus some oregano. You can use fresh or dried oregano, but if you use fresh herbs, double the amount you add to the dressing. Dried herbs have a bolder flavor.

How to Make Greek Potato Salad

Your first step to making this phenomenal Greek potato salad is to prepare the potatoes. Put your potatoes into a deep pan with enough water to cover them, then bring the water to a boil. Once boiling, lower the heat to a simmer and cook the potatoes for about 15 minutes, or until tender but firm. Discard the water and rinse the potatoes under cold water, then put them to the side to cool.

For the dressing, whisk the olive oil, apple cider vinegar, lemon juice, garlic, salt, and pepper in a small bowl. Put your potatoes and red onions in your salad bowl. Pour the dressing over the top, then toss well to coat. Mix in the olives and feta, then add an extra dash of salt and pepper and garnish with mint.


Tips for the Best Greek Potato Salad

Make your Greek potato salad an hour or two in advance to allow the flavors to come together.

You can peel the potatoes or leave the skin on.

The potatoes should be cut into roughly bite-sized pieces.

What to Serve with Greek Potato Salad

Thanks to its tangy, bright flavors, Greek potato salad goes with a huge variety of dishes. Keep the theme and serve it with classic Greek dishes like moussaka, spanakopita, grilled lamb, or gyros.

Greek potato salad also goes beautifully with grilled meats, burgers, kebabs, shrimp, mushrooms, and baked fish. It's ideal for bright, summery dishes and will make a great addition to any picnic, barbecue, or potluck.

Greek Potato Salad Variations

You can jazz up your Greek potato salad by adding cherry tomatoes, fried halloumi, mixed olives, and red bell peppers.

Instead of apple cider vinegar, you can make the dressing with red wine vinegar.

If you prefer a creamy salad dressing, use tzatziki or make the salad dressing with Greek yogurt.

Want to give your salad more texture? Add some toasted pine nuts or almond slivers as a garnish.

You can leave out the feta cheese or swap it for vegan feta cheese to make the salad vegan-friendly.

For a meatier recipe, add chicken to Greek potato salad.


How to Store Greek Potato Salad

Cover your potato salad and store it in the fridge for up to 4 days.

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new potatoes, halved
1 lb
red onion, sliced
feta cheese, cubed
1/2 cup
4 tbsp
Fresh mint, chopped
1 tbsp
for the dressing
Extra virgin olive oil
2 tbsp
Apple cider vinegar
2 tbsp
Freshly squeezed lemon juice
2 tsp
Garlic, minced
1 to 2 cloves
Dried oregano
1/2 tsp
salt and pepper to taste


Put the potatoes in a large skillet with water. Bring the water to a boil. Lower the heat to a simmer, and cook for 15 minutes. The potatoes should be cooked through but not too soft. Keep an eye on them as you're boiling so they don't wind up overcooked.

Pour off the water and rinse the potatoes, then leave them to cool.

In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, garlic, salt, and pepper to combine.

Place the potatoes in a large serving bowl, then pour in the dressing.

Add the red onions.

Mix in olives.

Add the feta, then toss well to coat.

Add salt and pepper to taste, and garnish with chopped mint.

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