Greek Potato Salad – The Perfect Base for a Chopped Greek Salad
I love a good potato salad. Starchy greatness of a potato meets mayo. I mean what more could the world want? This Greek Potato Salad combines simple ingredients and once you let them marinate together. You get a great heap of deliciousness!
I love to serve a big ol’ scoop of this under my Chopped Greek Salad. Do you love to get a Greek Salad when you dine out? We have a local place in town I have to have it every time I go. Nothing fancy there, but oh so good salad and potato salad too.
This one is different than the one at ABC Pizza (you know that place I mentioned), but LOVE it too!! A Greek Salad is a perfect to make in the summer, nice fresh cucumbers, lettuce, tomatoes, green peppers, a green onion and yes those oh so yummy radishes. Did I forget Feta?? Well it will not be left off I promise. I can just taste that now! You’ll have to wait a for that recipe just a few more days! I will be serving up salads with my friends from Sunday Supper this Sunday! Don’t miss out!!
Now to this Greek Potato Salad. It really is so simple! The key to this is two things cook those potatoes whole to get all that flavor from the skins and then red wine vinegar. Yup that makes it Greek! What do I know about being Greek??? But hey that is what I have come up with! And maybe just a little garlic. You gotta have garlic!!
Note: This salad is part of a recipe for a Chopped Greek Salad, which pulls the “Greek Flavors” from ingredients and dressing in the salad. Although, the potato salad is great alone. I would add a little oregano to get that Greek Flavor if serving alone.
Bring water to boil, add in 1 tablespoon sea salt. Boil Potatoes for about 20 minutes or until tender. Let them cool enough for you to peel., Then cut into chunks. Place in a bowl, sprinkle with vinegar. Combine mayo, sliced green onions, garlic, parsley and more salt if desired. Mix well!
Just like that you have it! Into the fridge for all those flavors to come together! This goes great with the salad or a side to burgers or sandwiches for a summer picnic!
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- 3 pounds red potatoes
- 1 tablespoon sea salt
- 3 to 4 tablespoons red wine vinegar
- ¼ cup fresh parsley, finely chopped
- ½ cup green onions, thinly sliced
- ¾ to 1 cup mayonnaise
- 1 teaspoon garlic salt
- Cook unpeeled potatoes in boiling water with sea salt until tender, about 20 minutes. Cool until you can handle them. Peel potatoes. cut into chunks and place in a large bowl.
- Sprinkle with vinegar. Add Mayonnaise, parsley, sliced green onions, garlic and more salt (If desired). Mix well.