Total Time
Prep 20 mins
Cook 30 mins

This is great hot or cold.

Ingredients Nutrition


  1. Cut up cooked potatoes.
  2. Toss with remaining ingredients.
  3. Chill and serve next day, or you may eat it hot immediately.


Most Helpful

This is outstanding! My vinegar-loving family went nuts over this salad! I used sweet onion, dried oregano and Yukon Gold potatoes with the skins on. We ate it at room temperature. When I went to serve leftovers for lunch today I found that my son had eaten it all. Guess I'll have to make more soon. This is a winner Greekgal - Thanks!

Acerast October 09, 2010

Prefer oil and vinegar potato salads, so this was totally up my alley. Great flavors, very quick to throw together. I followed another reviewer and added salt and pepper to this also.

Maito August 31, 2014

I just made an almost identical recipe from the Frugal Gourmet cookbook and enjoyed it very much. I did add some salt and pepper to mine but neglected to rub the bowl with garlic (my loss!).

iris5555 April 27, 2008

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