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    You are in: Home / Greek / Greek Potato Salad Recipe
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    Greek Potato Salad

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    evelyn/athens's Note:

    My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?

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    Ingredients:

    Servings:

    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)

    Directions:

    1. 1
      Drain the (hot) potatoes of any liquid and cut into nice big chunks.
    2. 2
      Add 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).
    3. 3
      Many 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.
    4. 4
      If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 21, 2003

      55

      Delicous! Used a bit less garlic and half parsley and coriander. Next time I will make sure to make it the day before because there was a little bit left and that tasted even better the next day! I used potatoes in their skin, mixed the oil, lemon juice and garlic in a jug and poured first half of that mixture with the potatoes, just to see how much it would absorb. The other minor change I will make is that I will add the herbs, parsley/coriander, after the salad has cooled so they will keep their green color. The consistency turned out excactly how you said, partly pureed and chunky.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2010

      55

      Excellent!!! We absolutely loved this salad :) We used Yukon Gold potatoes and as such used less olive oil (they are less "thirsty" than other potatoes). We made it two hours before serving at room temperature. I would have enjoyed trying it the next day but this was so good that DH raided the refrigerator in the middle of the night and left the empty container in the sink. We love lemon and garlic and will make this again and againt!!! Thanks so much evelyn/athens!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2008

      55

      Hei, this was wonderful! The best potato salad ever. In finland we use always sour cream in potato salad. This was so fresh and the lemon tasted so good. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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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
    50%
    Total Fat 27.4 g
    42%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 413.0 mg
    17%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 7.5 g
    30%
    Sugars 2.8 g
    11%
    Protein 6.8 g
    13%

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