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This quick and easy Greek potato salad relies on lemon—an essential ingredient in many Greek dishes—to give it a touch of tang. Traditional Potato salad-Potato salad in Greek and pronounced pah-tah-toh-sah-LAH-tah– is made with olive oil instead of the mayonnaise commonly used in American potato salads. This bright and flavorful salad pairs wonderfully with many main dishes, especially grilled seafood, chicken, and lamb.
The ingredients for a great Greek potato salad
- Potatoes: Waxy potatoes like Red Bliss are ideal for this recipe because they keep well and don't fall apart like floury potatoes in potato salad. Larger potatoes with thick skins should be peeled before cooking, but for smaller potatoes you can leave the skin on. Cut the potatoes into bite-sized pieces until they can be easily pierced with a fork. Keep an eye on them and be careful not to undercook or overcook them – the former will become unpleasantly crispy, while the latter will turn into mush in your salad.
- Onion: Thinly sliced raw onions are mixed with the potatoes immediately after cooking, with the heat from the potatoes slightly cooking the onions and taking some of the bite out of them. Using a red onion gives a beautiful visual and traditional effect potato salad Recipes specifically call for red onions, but you can also use white onions.
- Olive oil: The olive oil is one of the main flavor components of this dish. Therefore, be sure to choose a good olive oil with a taste that you love. Make this dish truly authentic by choosing a Greek olive oil.
- Lemon: Lemon juice is the star of this potato salad, so use freshly squeezed juice.
- Garlic: Since the garlic goes into the dressing raw, pick fresh garlic as older garlic can have a pungent taste.
- Salt and pepper: This salad is very simple and only contains salt and pepper for seasoning.
- Parsley: Adding fresh parsley just before serving is an easy way to spice up the flavor of the dish.
How to serve patatosalata
You can serve this potato salad warm, at room temperature, or chilled. It goes great with any type of meat or seafood including grilled chicken, fish, lamb, shrimp and more. Serve it at your next barbecue or picnic.
“This was an easy and delicious alternative to mayo-based potato salads (which I also love). I tried the basic recipe and also the version with feta and kalamata olives and liked both. It was a wonderful summer meal with boiled shrimp and…green bean salad. – Megan O. Steintrager
1 large Onionwhite or red
2 1/2-3 pounds waxy Potatoes (5-6 medium potatoes)
3/4 Cup Extra virgin olive oil
1/3 Cup lemon juiceFreshly squeezed
3 cloves Garliccrushed into a paste
1 teaspoon sea-salt
1/2 teaspoon fresh ground black pepper
1/4 Cup chopped fresh parsley
Slice the onion thinly, then halve the slices.
Peel the potatoes as desired and cut them into equal-sized, bite-sized pieces. Rinse well.
Place the potatoes in a pot of cold water to cover them by 1.5 inches. Bring the water to a boil and cook the potatoes over medium-high heat for about 15 minutes. Check after 10 minutes whether they are cooked.
When the potatoes are done, they should be easily pierced with a fork. If they aren't quite there after 10 minutes when testing, continue checking them in 1 minute increments. Be careful not to overcook them.
Once the potatoes are cooked, remove them from the heat and drain them. Cooking them too long turns them into mush when you make the salad.
Place the potatoes in a serving bowl or plate. Add the onions and mix.
Mix olive oil, lemon juice, garlic, salt and pepper in a small bowl with a whisk.
Shortly before serving, add the dressing to the potato and onion mixture and mix well. Sprinkle with the parsley.
Here's how to store it
Store in a tightly closed container in the refrigerator for up to 4 days.
Recipe variations
- Add some cheese: If you think you need some milk, sprinkle some feta cheese on top – potatoes and feta are perfect.
- Mix herbs: While parsley is a classic addition, you can also enhance your recipe with other herbs such as oregano or thyme.
- Add chopped hard-boiled eggs: For this recipe you need four eggs. Simply boil the eggs while the potatoes are cooking, or prepare them in advance.
- Add some olives: For an even more Greek touch, add some pitted and quartered Kalamata olives. You can also add two to three thinly sliced green onions or scallions.
| Nutritional Information (per serving) | |
|---|---|
| 349 | Calories |
| 21g | Fat |
| 39g | carbohydrates |
| 5g | protein |
View full nutrition label
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| Nutritional Information | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 349 |
| % Daily Value* | |
| 21g | 26% |
| Saturated fat 3g | 14% |
| 0 mg | 0% |
| 286 mg | 12% |
| 39g | 14% |
| Fiber 4g | 15% |
| Total sugar 3g | |
| 5g | |
| Vitamin C 21 mg | 107% |
| Calcium 36 mg | 3% |
| Iron 2 mg | 12% |
| Potassium 964 mg | 21% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
