Wine Country Potato Salad, Patatosalata

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  • Level: Easy
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes

1 3/4 teaspoons kosher salt

1 medium red onion, halved and sliced into half moons

1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion

24 pitted and halved kalamata olives

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

1 tablespoon Zinfandel wine vinegar

1/4 cup lemon juice, about 1 lemon

1/4 teaspoon freshly ground black pepper


  1. Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
  2. While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
  3. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.