Greek Potato Salad (Patata Salata)

Greek Potato salad - hold the mayo 

Today, I made my Mom's Greek Potato Salad that I loved as a child and continue to make today.  I especially like the olive oil and lemon juice dressing with fresh dill and parsley. The olive oil/lemon juice dressing enhances the natural flavor of the potatoes without adding mayonnaise (not my favorite) or eggs.  I make the potato salad with Russet potatoes, but you may use other potatoes such Yukon Gold or small red and white potatoes. 

Since potatoes are very common in Greek dishes and potatoes are typically associated with Ireland, it made me wonder if the potato is indigenous to Greece.  As it turns out, potatoes didn't arrive in Greece until the 18th century via the Spanish Conquistadors.

 

Potato Salad (Patatosaláta)



 

  

  
Cook time: 20-30 min
  
  

  
Prep: 10 min
  
  

  
Serves: 4-6
  
 

Traditional Greek potato salad is made with olive oil, lemon juice and herbs – no mayonnaise. It is best served
 cold. Greek 5% whole-milk yogurt may be added to give a tangy twist with a punch of protein. 



 

  

  
5
  pounds russet potatoes
  
  
  

  
1/4 cup fresh dill, chopped
  
  
 
 

  

  
1/3 cup olive oil
  
  

  
2 green onions,
  chopped
  
 
 

  

  
2 tablespoons lemon
  juice
  
  

  
Salt and pepper to taste
  
 
 

  

  
1/2 cup fresh flat-leaf parsley, chopped
  
  

  
 
  
 

Wash, peel, and cube potatoes. Boil potatoes in water with a pinch of salt for 20-30
minutes until easily pierced with a fork. Place potatoes in a serving bowl. In
a small bowl, whisk together olive oil and lemon juice; continue whisking while
adding to potatoes before gently mixing together. Add parsley, dill, green
onions (white and green parts), salt and pepper to potato mixture and gently
fold together.