031Potato salad

Method

Traditional oil and lemon style. A versatile accompaniment to grilled fish, roast chicken, or eaten cold with feta.

You will need

• large saucepan
• paring knife
• cutting board
• salad bowl

1. Place the unpeeled potatoes in a large saucepan of well-salted cold water, bring to a boil over medium-high heat, and simmer until tender throughout, about 20 to 25 minutes. 25 min Ready when: a knife slips easily through the centre without crumbling the flesh
2. Drain the potatoes and leave them just until cool enough to touch, then peel the skins away while the potatoes are still distinctly warm. 5 min Ready when: skins peel off easily without burning fingertips
3. Cut the warm potatoes into bite-sized chunks or thick rounds and arrange them directly into a wide salad bowl. 5 min Ready when: potatoes are cut into even pieces
4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper. 2 min Ready when: dressing is emulsified and fragrant
5. Pour the dressing immediately over the warm potatoes, allowing the starch to soak up the olive oil and lemon juice, then let stand for 5 minutes. 5 min Ready when: potatoes absorb the dressing and take on a glossy shine
6. Scatter over the sliced red onion, spring onions, chopped parsley, and Kalamata olives, toss very gently to combine without mashing the potato pieces, and serve warm or at room temperature. 3 min Ready when: herbs and onions are evenly dispersed

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Make ahead and storing

Can be assembled 2 hours ahead; best served at room temperature rather than straight from the fridge.

Refrigerate in a sealed container for up to 3 days; allow to come to room temperature before eating.

Substitutions

• red wine vinegar for fresh lemon juice. Common in northern Greece and gives a sharper, more rustic tang.
• Naxos PGI potatoes for waxy or all-purpose potatoes. Provides exceptional buttery flavour and ideal waxy texture.

Common mistakes

• Dressing cold potatoes. Cold potatoes cannot absorb the olive oil and lemon juice, leaving the dressing sitting slickly on the outside.
• Overboiling until potatoes disintegrate. Overcooked potatoes fall apart upon tossing, turning the salad into an unintended mash.

Regional variants

• In the Cyclades, capers and sun-dried tomatoes are often tossed through the salad.
• Peloponnesian versions frequently add boiled eggs and orange slices.

About the dish

Potatoes gained popularity across Greece following the War of Independence, widely promoted in the 1830s by Governor Ioannis Kapodistrias. The Greek home potato salad differs sharply from mayonnaise-laden northern European versions: it is dressed warmly with abundant extra virgin olive oil, fresh lemon juice or red wine vinegar, red or spring onions, and flat-leaf parsley. It serves as an indispensable everyday side dish and a prime fasting food across all regions of the country.

Found in all of Greece. Cooked for everyday, summer, lent, sunday lunch.

Cousins elsewhere

• Patates salatası (Turkish). A nearly identical Mediterranean salad of warm boiled potatoes dressed with olive oil, lemon, spring onions, and parsley.
• Salatat batata (Levantine). A popular warm or room-temperature potato salad seasoned with garlic, lemon, and olive oil.

Nutrition per serving (estimate)

326 kcal · protein 4.6 g · fat 17.6 g (saturated 2.4 g) · carbohydrate 39.6 g (sugars 3.4 g) · fibre 5.4 g · sodium 17 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following the classic Greek home technique of dressing warm boiled potatoes with copious olive oil and lemon..

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