You are here

Greek Potato Salad

Greek Potato Salad


  • 3 1/2 pounds Yukon Potatoes
  • 3/4 cup olive oil
  • 3 ounces red wine vinegar
  • 1 bunch green onions, sliced
  • 1/2 cup chopped parsley
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper


  1. Put potatoes in a large pot of salted water (enough to cover) and bring to a boil. Once boiling, reduce heat to medium simmer and cook until just tender, 25 to 30 minutes. Drain and let cool.
  2. When potatoes are cool, quarter and cut into 1/2-inch-thick slices.
  3. In a mixing bowl, combine potatoes with remaining ingredients and toss well. Chill and serve.



Add a comment