This Greek Potato Salad (patatosalata) is a zingy, tasty no-mayo potato salad. Mediterranean flavors including olive oil, lemon and herbs mingle together to create a hearty salad that's delicious warm or cold.
Cut any larger potatoes into smaller pieces. Add all the potatoes (no need to peel them) to a pan of water, bring to the boil, reduce the heat and simmer for 15 minutes or until the potatoes are cooked but not too soft. Drain and rinse under cold water. Set aside to cool.
Meanwhile, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
Toss the cooled potatoes and onion with the dressing, then add the feta and olives and gently toss again. Season with salt and pepper and serve cold, garnished with mint.
Cut the potatoes into bite-sized pieces.
Leave the skin on or peel them - though I prefer to leave the skin on for more goodness and texture.
If you can, leave this salad for an hour so the flavors really mingle. If you don't have the time it's still great eaten right away!
Use any potatoes you have, but avoid floury ones that will fall apart (like Russet): I use baby new potatoes, but you can chop larger potatoes into bite-size chunks.
Use fresh or dried oregano. If using fresh, use 1 tbsp fresh chopped oregano or 1/2 tsp dried.
If you don't have apple cider vinegar, try red wine vinegar.
Use your favorite type of olives. Kalamata are typically Greek, but you can also use black, green or a mixture.