This classic Greek Patatosalata brings Mediterranean sunshine to your table in just 20 minutes.
The humble potato salad gets a Hellenic makeover with tender, perfectly boiled potatoes dressed in zesty, aromatic flavors.
It’s a refreshing twist on the traditional version, making it an ideal companion for summer gatherings or Mediterranean-themed dinners.
Simple yet sophisticated, this 6-portion side dish captures the essence of Greek cuisine’s effortless elegance.
Ingredients for Greek Potato Paradise
- Potatoes: 6-7 medium-sized, perfect for boiling
- Eggs: 4-5 fresh eggs, they’ll add richness
- Pickled Cucumber: 100g, adds a delightful tang
- Tuna: 1 can in water, drained well for best results
- Red Onion: 1 medium, finely chopped for zesty flavor
- Fresh Parsley: 2 tablespoons, brings color and freshness
- Lemon Juice: From 2 fresh lemons, for bright flavor
- Olive Oil: 2 tablespoons of good quality
- Dressing: 200ml mayonnaise mixed with 1/4 cup milk for creaminess
Step-by-Step Instructions
- Prep the Base: Boil potatoes until tender but still firm. Let them cool slightly for easier handling
- Egg Preparation: While potatoes cook, boil your eggs until perfectly hard-boiled
- Veggie Prep: Finely chop onions, pickled cucumber, and parsley for even distribution
- Assembly: Cut cooled potatoes and eggs into uniform small cubes
- Combine: Mix all ingredients except mayonnaise in a large bowl
- Dressing: Whisk mayonnaise with milk until smooth and creamy
- Final Touch: Pour dressing over salad and gently toss until well combined
Storage Tips
Keep your potato salad fresh and tasty in an airtight container in the fridge for up to 3 days. Since this salad has mayonnaise and eggs, it’s best not to leave it at room temperature for more than 2 hours.
Give it a gentle stir before serving to mix up the dressing that may have settled at the bottom.
Make It Your Own
This Greek potato salad is super flexible! Try swapping the tuna for chopped ham or chicken if you prefer.
Not a fan of red onions? Sweet white onions work great too. You can also add some crunch with diced celery or bell peppers.
For a lighter version, replace half the mayonnaise with Greek yogurt – it still tastes amazing and adds a nice tangy twist!
Serving Tips
This creamy potato salad is perfect for summer cookouts and family gatherings! Serve it chilled alongside grilled meats or as part of a buffet spread.
For extra eye appeal, sprinkle some fresh parsley and a pinch of paprika on top just before serving.
Want to make it into a light meal? Serve it on a bed of crispy lettuce leaves with some crusty bread on the side.
Success Tips
When boiling your potatoes, add them to cold water and then bring to a boil – this helps them cook evenly.
Test them with a fork; they should be tender but still hold their shape. Let them cool just enough to handle, then cut them while they’re still warm – they’ll soak up all those yummy flavors better this way!
Potato Salad (Greek Patatosalata)
Equipment
- Large bowl
- Large tray
Ingredients
Main Ingredients
- 6-7 potatoes
- 4-5 eggs
- 100 g pickled cucumber (3.5 ounces)
- 1 can tuna in water drained
- 1 red onion finely chopped
- 2 tbsps parsley chopped
- 2 lemons juiced
- 2 tbsps olive oil
- 200 ml mayonnaise diluted with 1/4 cup of milk
Instructions
- Boil the potatoes, drain them and let them cool for a while. In the meantime boil the eggs, too.
- Finely chop the onions, the pickled cucumber and parsley. Cut the potatoes and the eggs in small cubes and place all the ingredients (apart from the mayonnaise) in a large tray.
- To prepare the dressing, mix the mayonnaise and the milk and pour over the salad and blend well. Serve in a large bowl.