Recipe courtesy of Mary Sue Milliken and Susan Feniger

Greek Potato Salad

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
Share This Recipe


2 pounds red potatoes, washed, with skins

1 cup olive oil

3 shallots, chopped

1 1/2 bunches oregano, leaves only, chopped

2 teaspoons fresh lemon juice

1 teaspoon salt

1/4 teaspoon white pepper


  1. Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
  2. Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
  3. Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.