Greek Salads
Patatosalata Recipe (Greek Potato Salad)
Πατατοσαλάτα pah-tah-toh-sah-LAH-tah · Patatosalata
Photo: Warm kipfler potato salad.jpg by jules, CC BY 2.0. Placeholder until original photography is shot.
In short
Patatosalata is Greek potato salad, boiled potatoes dressed while still warm in olive oil, red wine vinegar, red onion and herbs, with no mayonnaise at all. It sits closer to a German-style warm potato salad than the mayonnaise-heavy versions common in the UK and US.
Patatosalata surprises people expecting a mayonnaise-bound potato salad, since the Greek version leans entirely on olive oil and vinegar instead, closer in spirit to a warm German kartoffelsalat than anything creamy. It is a genuinely lighter dish for it, and one that keeps and travels considerably better in hot weather than anything built on mayonnaise.
The technique that matters most is dressing the potatoes while they are still warm, since warm potato absorbs a vinaigrette far more readily than cold, giving a salad that tastes properly seasoned throughout rather than merely coated on the surface.
Red onion, capers, and a generous amount of fresh herbs round it out, and it is entirely vegan by nature, making it a genuinely useful side at any gathering with mixed dietary needs.
Key preparation steps
- Boil potatoes whole in their skins until tender.
- Peel and cut while still warm.
- Dress immediately with olive oil, vinegar and red onion.
- Finish with herbs and capers, and serve warm or at room temperature.
Why boil the potatoes whole
Boiling potatoes whole and unpeeled, rather than cut into pieces, keeps them from absorbing excess water during cooking, which would otherwise dilute both their flavour and the dressing once it goes on. Cook in well-salted water until a knife slides in easily, then drain and peel while still hot, which is easiest done holding them with a clean tea towel.
Dressing while warm
Cut the peeled, warm potatoes into thick slices or chunks and dress immediately with a generous amount of olive oil and red wine vinegar, along with thinly sliced red onion, while everything is still warm. Warm potato absorbs the vinaigrette far more thoroughly than cold potato would, which is the single most important technique point in this dish.
Finishing
Fold through capers, if using, and a generous amount of chopped fresh parsley or dill, then let the salad cool to room temperature before serving, which allows the flavours to settle further. It also keeps well refrigerated for a day or two, arguably improving as it sits.
Tips from my kitchen
Boil the potatoes whole and unpeeled
This keeps them from absorbing extra water, which would otherwise dilute the finished salad's flavour.
Dress while the potatoes are still warm
This is the single most important step. Warm potato absorbs the vinaigrette far more thoroughly than cold.
Do not add the herbs too early
Fold them in near the end so they stay bright rather than wilting into the warm potatoes.
Patatosalata Recipe (Greek Potato Salad)
Πατατοσαλάτα · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 20m
- Cook
- 25m
- Total
- 45m
- Serves
- 6
Ingredients
Ingredients
Method
- Boil the potatoes whole in well-salted water for 20 to 25 minutes, until a knife slides in easily.
- Drain and, once cool enough to handle but still warm, peel and cut into thick slices or chunks.
- While still warm, toss the potatoes with the sliced red onion, olive oil and red wine vinegar.
- Fold through the capers if using, and the chopped herbs.
- Season well with salt and pepper.
- Let cool to room temperature before serving, or chill briefly if you prefer it cold.
Nutrition, per 1 side portion
- Calories
- 218
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 12 g
- Sat fat
- 2 g
- Fibre
- 3 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Patatosalata
Why doesn't Greek potato salad have mayonnaise?
It follows the olive-oil-and-vinegar dressing style common across most Greek salads rather than the mayonnaise tradition found in some Western potato salads, giving a lighter, sharper result.
Can you make patatosalata ahead?
Yes, it keeps well for a day or two refrigerated and the flavour arguably improves as it settles, though it is traditionally served warm or at room temperature rather than cold from the fridge.
What potatoes work best?
A waxy or all-purpose potato that holds its shape well when boiled and cut, rather than a very starchy variety that can fall apart into the dressing.
