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Patatosalata: Potato Salad

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Photo of Greek potato salad with olive oil and lemon dressing

Greek potato salad with olive oil and lemon dressing

Photo © Jim Stanfield

In Greek: πατατοσαλάτα, pronounced pah-tah-toh-sah-LAH-tah

Lemon is a Greek favorite with potatoes, and this quick and easy potato salad relies on lemon to give it a touch of sharpness that goes so well with many main dishes. With whatever else is on the table, have some feta cheese nearby since potatoes and feta are a taste treat.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 5-6 medium-large potatoes
  • 3/4 cup of extra virgin olive oil
  • 1/3 cup of lemon juice
  • 3 cloves of garlic, crushed
  • 1 large white onion
  • sea salt
  • fresh ground pepper
  • 1/4 cup of chopped fresh parsley


Cut the onion into thin slices, then cut slices in half.

Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish. Add onions and toss.

To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk.

Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley.

Yield: serves 6

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