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    Greek Potato Salad

    Average Rating:

     15 Total Reviews

    Showing 1-15 of 15

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    • on April 21, 2003

      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.

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    • on October 09, 2010

      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!

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    • on April 14, 2008

      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!

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    • on August 04, 2011

      Very good potato salad! I used less salt and oil and added a little bit of broth to lower the fat.

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    • on June 15, 2010

      wow! I loved this recipe. We really like lemon so we gobbled this one right up :)

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    • on May 14, 2010

      Really lovely salad. I scaled it down a bit and cut back on the garlic as I had to go to work afterwards! I think the combination of lemon juice and vinegar was really delicious and perhaps the secret of a great potato salad. Thanks for posting.

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    • on November 07, 2009

      This was excellent! Used parsley only, no mint.

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    • on September 20, 2009

      Yum, we liked this a lot. The flavor was really different than any other potato salads I've had.

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    • on August 14, 2008

      I loved your potato salad. The garlic was the kicker!!! I used small red potatoes (which was what I had on hand)...I was short 1/2 a lemon, so I used the lemon peel and added some lemon pepper. The potatoes did not break down after cooking, so I mashed them a bit. My DH hates parsley and cilantro, so I had to leave that out...too bad, because I think it would have really made the salad. There was a little too much olive oil for my liking, so next time I will start off with 1/2 a cup and go from there. Otherwise, excellent recipe!!

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    • on March 28, 2008

      This was awesome. Very garlicky - but nonetheless, such an easy weeknight dish. Just boiled the potatoes for 5-10 mins, drained and tossed all the other ingredients in a large bowl with the potatoes. I used balsamic vinegar, added lots of minced parsley and adjusted the salt according to my tastes. I love it!

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    • on March 24, 2007

      Even though I love garlic, I used a bit less than indicated. The salad was absolutely wonderful.

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    • on June 07, 2006

      GARLICKY is right! WOW! This is definitely better the longer it sits! Perhaps it is an American thing but the amount of raw garlic was a little too strong for us. I will make this again with less garlic and perhaps some green onion added. Loved the fresh herbs in this. Didnt use mint as dh would then NOT touch it- silly man! But that would be a AWESOME touch. I did use fresh parsley and cilantro. Really yummy! Thanks for posting!

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    • on June 06, 2006

      I used potatoes that already had been cooked and reheated them in the microwave. This was delicious and a perfect summer potato dish.

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    • on July 25, 2005

      I loved this salad, I used roasted garlic, and I added the herbs after salad cooled as Pets'R'us suggested. So much flavor!! Thanks evelyn/athens for such a great recipe.

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    • on November 02, 2004

      I used some leftover homemade greek salad dressing and added chopped red onion, feta cheese and black sliced olives. The family totally enjoyed this dish.

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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%
    Detailed Nutrition Values About Nutrition Info
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