Greek Potato Salad (Patatosalata) Recipe

Posted in on the 15th September, 2012


  • 12 new potatoes
  • 5 tablespoons red wine vinegar
  • Juice from the 1/2 lemon
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Dijon-style mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Feta cheese about 1 cup, crumbled or diced
  • Kalamata olives about 10, pitted and sliced
  • Green onions hidden in the back of the vegetable crisper (4 to 6 thinly sliced)
  • Fresh mint from a foil ball (about 2 tablespoons chopped or substitute parsley or dill)
  • Cherry tomatoes in the bottom of the carton (about 6, cut in half)

The recipe of Greek Potato salad or Patatosalata,  is almost embarrassingly simplistic.

With a little imagination you can empty shelves and create a wonderful meal. Boiled some new potatoes and, with the contents of Zip-loc bags and foil balls, tossed together a delicious warm Greek Potato Salad (Greek calls as Patatosalata), perfect for a casual fall dinner.

Greek Potato Salad recipe Directions:

Boil potatoes until tender.

Combine vinegar, lemon juice, oil, mustard and salt. Grind in pepper to taste.

While potatoes are still warm, quarter them and toss with the dressing. Mix with feta, olives, green onions and mint. Gently add tomatoes.

For the Lemon Dressing: In large bowl, whisk 1/4 cup olive oil and 1/4 cup water; 2 1/2 tablespoons lemon juice; 1 large clove garlic, pressed; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, 1 teaspoon salt; 1/2 teaspoon pepper.

Original Greek Potato Salad recipe yield: 4 servings, or 6 if you don’t want any leftovers

Some tips for making superior Potato salad – Patatosalata:

Per serving: 670 calories, 75 gm carbohydrates, 57 mg cholesterol, 1006 mg sodium, 16 gm protein, 36 gm fat, 12 gm saturated fat

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