No mayo, but tons of flavor.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 to 8 servings
This quick and easy Greek potato salad relies on lemon—an essential ingredient in many Greek dishes—to give it a touch of sharpness. Traditional patatosalata—πατατοσαλάτα in Greek and pronounced pah-tah-toh-sah-LAH-tah—is made with olive oil rather than the mayo commonly used in American potato salads. This bright and tangy salad pairs wonderfully with many main dishes, especially grilled seafood, chicken, and lamb.
The Ingredients for a Great Greek Potato Salad
- Potatoes: Waxy potatoes such as red bliss are ideal for this recipe because they hold up well and won’t disintegrate like floury potatoes can in potato salad. Larger potatoes with thick skins should be peeled before cooking, but feel free to leave the skins on smaller potatoes. Slice the potatoes into bite-size chunks until they pierce easily with a fork. Keep an eye on them and be sure not to undercook or overcook them—the former will be unpleasantly crunchy, while the latter will turn to mush in your salad.
- Onion: Thinly sliced raw onions are tossed with the potatoes right after the potatoes are cooked, and the heat from the potatoes slightly cooks the onions, taking a bit of the bite out of them. Using a red onion makes a nice visual effect, and many traditional patatosalata recipes call specifically 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, so be sure to choose a good olive oil with a taste you love. Make this dish really 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 get a pungent flavor.
- Salt and pepper: This salad keeps things simple with just salt and pepper for seasoning.
- Parsley: Adding fresh parsley just before serving is an easy way to brighten up the flavor of the dish.
How to Serve Patatosalata
You can serve this potato salad warm, at room temperature, or chilled. It's a great match for any kind of meat or seafood, including grilled chicken, fish, lamb, shrimp, and more. Serve it at your next cookout or picnic.
“This was an easy and delicious alternative to mayo-based potato salads (which I also love). I tried the base recipe and also the version with feta and Kalamata olives and liked both. It was a wonderful summer meal with boiled shrimp and a green bean salad.” – Megan O. Steintrager
A Note From Our Recipe Tester
Ingredients
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1 large onion, white or red
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2 1/2-3 pounds waxy potatoes (5-6 medium potatoes)
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3/4 cup extra-virgin olive oil
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1/3 cup lemon juice, freshly squeezed
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3 cloves garlic, crushed into a paste
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1 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup chopped fresh parsley
Steps to Make It
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Cut the onion into thin slices, then cut the slices in half.
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Peel the potatoes, if desired, and cut them into large bite-sized chunks of equal size. Rinse well.
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Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes, beginning to check for doneness after 10 minutes.
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The potatoes should pierce easily with a fork when they're ready. If they are not quite there yet when you test them after 10 minutes, keep checking in 1-minute increments. Be sure not to overcook them.
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Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
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Place the potatoes in a serving bowl or dish. Add the onions and toss together.
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Combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl using a whisk.
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Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.
How to Store
Store in a tightly sealed container in the refrigerator for up to 4 days.
Recipe Variations
- Add some cheese: If you think you need a little dairy, sprinkle some feta cheese on top—potatoes and feta are a perfect pair.
- Mix up the herbs: While parsley is a classic addition, you can also dress up your recipe with other herbs such as oregano or thyme.
- Add chopped hard-boiled eggs: You’ll need four eggs for this recipe. Just boil the eggs while the potatoes are cooking or make them ahead of time.
- Toss in some olives: For more of a Greek touch, add some Kalamata olives, pitted and quartered. You might also add two to three green onions or scallions, sliced thinly.
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 349 |
| % Daily Value* | |
| Total Fat 21g | 26% |
| Saturated Fat 3g | 14% |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 5g | |
| Vitamin C 21mg | 107% |
| Calcium 36mg | 3% |
| Iron 2mg | 12% |
| Potassium 964mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
