I will show you how to make Greek potato salad that tastes a lot like the potato salad from Zoe’s Kitchen.
I love a good traditional potato salad. But! Sometimes you just need something a little different.
This Greek potato salad is perfect for a picnic or family barbecue. And it doesn’t have any mayo like the traditional kind, so you don’t have to worry about it going bad if left out for a little while. In fact, you should serve it at room temperature. Otherwise the dressing gets all solid. You will want to refrigerate leftovers, though.
This recipe also makes use of an existing recipe – my Greek red wine vinaigrette. In fact, if that dressing is already made, this recipe will only end up being THREE ingredients! So simple, yet so delicious.
Greek Potato Salad
- 12 red potatoes (26 ounces, weighed on a food scale)
- 1/2 tsp salt
- 1/4 cup sliced green onions
- 1/2 cup my Greek Red Wine Vinaigrette
- Slice the potatoes. I quartered mine.
- Place in a pot of water, and bring to a boil.
- Add 1/2 tsp salt.
- Reduce heat, and cook until tender, about 12 minutes.
- Drain and cool.
- Stir in dressing and green onions.
- Serve room temperature.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
PS…as an afterthought, I threw some feta cheese crumbles on. It was SO good.
Even though the picture of half-eaten potato salad is quite ugly, I felt obligated to share this little suggestion with you! It was just TOO good! And it doesn’t take much either, just a sprinkle. What can I say?! Cheese makes (almost) everything better.
I hope you enjoy this recipe!