Greek Potato Salad

Recipe by evelynathens
READY IN: 27mins


  • 5 -6
    large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
  • 1 12
    tablespoons finely minced garlic
  • 1
    teaspoon salt
  • 1
    tablespoon red wine vinegar
  • 1 12
    lemons, juice of
  • 34
    cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
  • 1
    1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)


  • Drain the (hot) potatoes of any liquid and cut into nice big chunks.
  • Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
  • Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
  • If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.