A Greek Potato Salad is incredibly easy to make and should be garlicky, lemony and fresh with mint!

Use nice waxy potatoes that hold their shape when cooked and don’t turn to mush.

To be honest, I was in two minds whether to post my Greek potato salad recipe as it’s so simple and easy it felt a little like cheating. But…I figure after having a few BBQ’s this year and people asking how I made it I figured I might as well tell everyone!

This recipe couldn’t be easier to make but I do love a Greek potato salad; it always feels healthy eating it. I’ve never been a massive fan of those potato salads covered in mayonnaise (although weirdly I love a dollop or two on my jacket potatoes), but they area always so heavy.

This Greek potato salad obviously uses the holy trinity of Greek cooking (yes, I’ll say it again; lemon, garlic and olive oil) but it works.

One thing about the potatoes you use. The Greeks have these deliciously waxy Cyprus potatoes that hold their shape really well and have lots of flavour (yes, potatoes can have flavour as well!). If you end up using new potatoes or baby white potatoes they do have a tendency to break after cooking and can get mushy.

Which is why fluffy potatoes are great for mash – but not for this recipe. If you can’t get hold of Cyprus potatoes then I’d recommend you look out for ‘salad potatoes’ or Charlotte potatoes which are one of my favourite.

So without further ado, here’s my Greek Potato Salad Recipe:

Greek Potato Salad Recipe:

Greek Potato Salad – Ingredients (serves 6’ish):

1 kg of charlotte potatoes

1/2 red onion finely sliced

60ml extra virgin olive oil (or a decent few glugs)

1 large clove garlic crushed to a paste

Handful of fresh mint leaves

1 tbl dried oregano

Juice 1/2 lemon

1 tbl white wine vinegar (or any unflavoured vinegar will do)

Greek Potato Salad – Method:

1. Cook potatoes for about 10 minutes or until just done (you want to be able to stick a knife in them with little resistance) – don’t overcook.
2. Once cooked leave the potatoes to steam dry.
3. Make the dressing by combining the olive oil, vinegar, lemon juice, salt/pepper, crushed garlic and dried oregano and mix through the potatoes until well covered.
4. Now finely slice about 3/4 of the fresh mint and mix it through the potatoes so they are all covered and then just rip the remaining mint leaves into big chunks and drop over the potatoes.
5. Finally, thinly slice the red onion and add to the potatoes – done!
6. Note – you can add other herbs as well.

Goes great with anything! Especially my slow cooked Greek lamb (Kleftiko) or anything cooked on the BBQ!