Horiatiki Patatosalata – Greek Potato Salad with Olive Oil and Lemon Recipe
This potato salad is lighter than many well-known versions, because instead of mayonnaise it has a dressing made with olive oil, lemon and herbs. In Greece it’s often served with grilled fish and meats, especially in summer, when nobody feels like heavy sauces. The flavor is reminiscent of a cross between Polish potato salad and German kartoffelsalat, but with a distinct citrus-and-herb accent.
This Greek-style potato salad is light yet satisfying, with a bright lemon-and-herb dressing instead of heavy mayonnaise. Warm potatoes soak up the olive oil and citrus, giving you a salad that works just as well as a summer side for grilled dishes as it does as a simple lunch on its own.
Chef's tips
Use waxy potatoes that hold their shape after cooking so the salad doesn’t turn mushy. Don’t let the potatoes cool completely before dressing them – they should be warm so they absorb the flavors better. Taste the dressing before adding it to the salad and adjust the balance of lemon and salt to your liking; Greek-style salads are often quite bold and tangy.
How to serve
Serve in a large shallow bowl, sprinkled with a little extra oregano and a few whole olives on top. It pairs beautifully with grilled fish, souvlaki, or simple roasted vegetables. For a light meal, add feta and serve with crusty bread and a green salad.
Ingredients
- potatoes - 700 g
- onion - 1 piece
- cucumber - 0.5 pieces
- olives - 10 pieces
- parsley finely chopped - 2 tablespoons
- olive oil - 50 ml
- lemon - 1 piece
- mustard - 1 teaspoon
- oregano dried - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Wash the potatoes thoroughly; if they have thin skins, you can cook them in their jackets. Put them in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment the water starts boiling, until they are tender but not falling apart. Drain and set aside to cool slightly.
- Peel the onion and slice it into thin wedges. Wash the cucumber and cut into half-moons. Slice the olives. Finely chop the parsley.
- Prepare the dressing in a small bowl: mix the olive oil, lemon juice, mustard, oregano, salt and pepper. Whisk vigorously until the dressing slightly thickens and comes together into a smooth emulsion.
- Peel the slightly cooled potatoes (if you cooked them in their jackets) and cut into larger cubes or slices. The potatoes should still be warm – they will absorb the dressing better this way.
- Put the potatoes, onion, cucumber and olives into a large bowl. Pour the dressing over and gently toss, trying not to mash the potatoes.
- Finally, add the chopped parsley and gently toss again. Taste and, if needed, adjust the seasoning with extra salt, pepper or lemon juice.
- You can serve the salad right away, slightly warm, or chill it in the fridge for about 30 minutes to let the flavors meld.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij ją na 15–20 minut, aby nie była lodowato zimna, wtedy smak oliwy i cytryny będzie lepiej wyczuwalny.
