Name: Greek Potato Salad (Patatosalata)
Prep time: 20 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 pounds (900g) small to medium waxy potatoes (Yukon gold, red, or new potatoes); 1 tablespoon coarse salt, for the cooking water; ⅓ cup (80 ml) extra virgin olive oil; 3 tablespoons fresh lemon juice, or 2 tablespoons red wine vinegar; 1 small garlic clove, finely grated or minced (optional); 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; ½ small red onion, very thinly sliced; 2 tablespoons capers, drained; ⅓ cup Kalamata olives, pitted and halved; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh flat-leaf parsley, chopped; ⅔ cup (100g) feta cheese, crumbled (optional)

Greek Potato Salad (Patatosalata)

Patatosalata is the potato salad you'll actually find on a table in Greece, and it has almost nothing in common with the creamy, mayonnaise-bound version served at American cookouts. Instead, freshly boiled potatoes are dressed while they're still warm in good olive oil and lemon juice or vinegar, so the starchy flesh soaks up every drop of the tangy dressing rather than hiding it under a thick coating. Red onion, briny olives, capers, and a scatter of fresh herbs turn it into something lively rather than heavy, and a handful of crumbled feta is a common, welcome addition in many households. Unlike its American cousin, this salad is meant to be enjoyed warm or at cool room temperature, never straight from the refrigerator, since chilling mutes the olive oil and dulls the flavors of the dressing. It's a staple of the Greek table precisely because it's so simple: a handful of honest ingredients, treated with care at the one moment that matters most — while the potatoes are still hot.

Instructions

Scrub the potatoes well and leave the skins on; they help the potatoes hold their shape while boiling and can be slipped off afterward if you prefer a smoother salad.
Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add the coarse salt to the water — starting them in cold water helps them cook evenly from edge to center.
Bring to a boil, then reduce to a steady simmer. Cook until a thin knife slides into the center with just a little resistance, about 20 to 25 minutes depending on size; check a few minutes early so they don't turn mushy or waterlogged.
While the potatoes cook, whisk together the olive oil, lemon juice, garlic, and oregano in a small bowl or jar, and season with salt and pepper. Set the dressing aside so the garlic has time to mellow.
Drain the potatoes and let them sit just long enough to handle safely, a few minutes at most. Peel now if desired — the warm skins slip off easily — then cut into thick slices or bite-sized chunks.
Transfer the still-warm potatoes to a large bowl right away. Pour about two-thirds of the dressing over them and toss gently; warm potatoes absorb far more flavor than cooled ones, so this step matters more than any other.
Let the dressed potatoes rest for 5 to 10 minutes so the oil and lemon juice soak in fully before you add the rest of the ingredients.
Add the sliced red onion, capers, and olives, and toss again. If the onion tastes sharp, rinse the slices briefly under cold water first to soften their bite.
Scatter in the dill and parsley and fold gently to combine, taking care not to break the potatoes apart too much.
Drizzle over the remaining dressing, taste, and adjust with more salt, pepper, or lemon juice as needed.
Top with crumbled feta just before serving, and enjoy the salad warm or at room temperature rather than chilled, so the olive oil stays fluid and fragrant.

Tips for Success

Choose a waxy, low-starch potato such as Yukon gold, red, or new potatoes — they hold their shape after boiling instead of falling apart into a mash.
Always dress the potatoes while they're still warm from the pot; this is the single most important step for a patatosalata that tastes seasoned all the way through, not just on the surface.
Resist refrigerating the finished salad if you can help it. If you must make it ahead, bring it back to room temperature before serving so the olive oil loosens up again.
Feta and mayonnaise are both optional add-ins in different regional versions, but for a truly traditional patatosalata, olive oil and lemon (or vinegar) should always be the backbone of the dressing.