1/2 Photos of Greek Potato Salad
My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?
My Private Note
Units: US | Metric
- 5 -6 large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
- 1 1/2 tablespoons finely minced garlic
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
- 1 1/2 lemons, juice of
- 3/4 cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
- 1 cup chopped parsley (we usually use spearmint) or 1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)
- 1Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- 2Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- 3Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- 4If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
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Nutritional Facts for Greek Potato Salad
Serving Size: 1 (273 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 486.8
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 3.8 g
- Cholesterol 0.0 mg
- Sodium 413.0 mg
- Total Carbohydrate 56.4 g
- Dietary Fiber 7.5 g
- Sugars 2.8 g
- Protein 6.8 g