Greek Potato Salad

6/13/2024 – This was the second time Mary made this great salad that was inspired by the recipe here. Mary says it is the best potato salad she has ever had.


For the Potato Salad:

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt. [This time put in 2 heaping spoonfuls with the little wooden spoon on the kosher salt container. The final prep was salty enough.]
  • ½ cup chopped red onions or shallots
  • 3 green onions, trimmed and thinly sliced
  • ½ cup chopped Italian parsley leaves – Left out as did not have on hand.
  • ½ cup chopped dill or one 0.75 oz. container of dill from Publix with stems removed
  • ½ cup Kalamata olives, halved

For the Vinaigrette:

  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons dried oregano
  • 2 garlic cloves, finely minced
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon black pepper. Next time try at least double.
  • ½ cup extra virgin olive oil


  1. Bring a large pot of water to a boil. Add the (unpeeled) potatoes and one tablespoon of salt. Reduce the heat to maintain an active simmer. Simmer the potatoes until they are fork-tender when poked, about 15-20 minutes (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
  2. In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.
  3. Gently drain the cooked potatoes and set aside until just cool enough to handle.
  4. Cut the potatoes into 1 to 1½-inch cubes, and place them in a large bowl.
  5. Add the red and green onions, parsley, dill, and olives. Whisk the vinaigrette one more time, then pour it over the potatoes. Gently toss to combine. Adjust the seasoning if necessary.
  6. Serve while still slightly warm or at room temperature.
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