Greek Potato Salad (Patatosalata)
Πατατοσαλάτα PatatosalataSay it: pa-ta-to-sa-LA-ta
Patatosalata is a simple, bright Greek potato salad found on tables across Greece, especially in summer and at seaside tavernas. Tender chunks of potato are tossed while still warm in a lively dressing of extra-virgin olive oil, lemon juice, red wine vinegar, oregano, and plenty of fresh herbs and onions. Light, tangy, and herbaceous, it highlights the pure flavor of the potatoes and is a staple of Greek meze and family meals.
Greek Potato Salad (Patatosalata)
Πατατοσαλάτα, Patatosalata
Pronounced pa-ta-to-sa-LA-ta
- Serves
- 6
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the potatoes or leave the skins on for a rustic texture, then cut into 1-inch (2.5 cm) chunks of similar size.
Place the potatoes in a large pot and cover with cold water by 2 inches (5 cm). Add a generous pinch of salt, bring to a boil, and cook 12-15 minutes until fork-tender but still holding their shape.
While the potatoes cook, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper in a large serving bowl to make the dressing.
Drain the potatoes thoroughly and let them steam-dry for 1-2 minutes. While still warm, add them to the bowl with the dressing and gently toss to coat evenly.
Add the sliced red onion, green onions, parsley, and dill. Toss gently until well combined. Taste and adjust with more salt, lemon juice, or herbs as needed.
Allow the salad to sit at room temperature for at least 20 minutes so the flavors meld. Serve at room temperature or lightly chilled.
Regional variants
Island versions sometimes include capers or fresh mint, while some add a little crushed garlic to the dressing. In peak summer, diced tomato or cucumber may be stirred in for extra freshness.
Cook's notes
- Toss the potatoes while warm so they absorb the dressing and develop better flavor.
- Choose waxy potatoes to keep the pieces intact rather than starchy varieties that can turn mushy.
- The salad improves after a few hours; refrigerate overnight and bring back to room temperature before serving.
Serve with
Grilled fish, souvlaki, fried calamari, or as part of a meze spread with olives.
Make ahead and storage
Can be prepared up to 24 hours in advance and stored covered in the refrigerator. Bring to room temperature and add a squeeze of fresh lemon before serving.
