Fourth of July

Patatosalata (for Greek Salads)

October  4, 2022
2 Ratings
  • Serves 6 as an entree
Author Notes

Tarpon Springs is on the Florida Gulf Coast, famous for Greek bakeries and sponge diving and this style of Greek salad. My favorite version is from Athenian Gardens in St. Petersburg, Florida. The potato salad is just right. It’s a subtle thing - at first you think it’s bland, but then you can’t get enough of it; I think it's the red wine vinegar that the warm potatoes are tossed in. The Greek salad has everything - salty feta and olives, sweet shrimp, vinegary pickled beets, crunchy sharp peppers. I like to make this salad for summertime entertaining. It's nice served alongside grilled steaks.

Lucy Mercer

What You'll Need
  • Patatosalata (Greek Potato Salad)
  • 6 medium red potatoes
  • 2 tablespoons red wine vinegar
  • 4 green onions, chopped
  • 1/2 cup mayonnaise
  • Salt and freshly ground black pepper to taste
  • Greek Salad with Red Wine Vinaigrette & Patatasalata
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 head Romaine lettuce, torn into bite-size pieces
  • 1 small red pepper, cut into thin rings
  • 1/2 cup Kalamata olives
  • 1 pound cooked, peeled shrimp
  • 2 ounces feta cheese, cut into 1/4" slabs
  • Pickled beets
  • Patatosalata
  1. Patatosalata (Greek Potato Salad)
  2. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; let cool just enough so that you can handle them. Using a towel to protect your hand, peel potatoes and cut into 1-inch pieces. Place in bowl and sprinkle with vinegar and salt, add chopped green onions and toss. Stir in green onions and mayonnaise. Season to taste and mix well. Store in refrigerator until ready to serve.
  1. Greek Salad with Red Wine Vinaigrette & Patatasalata
  2. Whisk vinaigrette ingredients (olive oil through oregano) together. Store in refrigerator until ready to assemble salad.
  3. On a large platter, spread out lettuce. In sections, place ingredients - pepper rings, olives, shrimp, patatosalata, feta and pickled beets. Serve salad with dressing alongside.

See what other Food52ers are saying.

  • Vivian Henoch
    Vivian Henoch
  • Lucy Mercer
    Lucy Mercer
  • lapadia
  • Devangi Raval
    Devangi Raval
I write about gardening and cooking. Garden to Table is my jam. And jam is my jam, too.

7 Reviews

Wendy K. August 27, 2014
My husband and I don't even eat potato salad - exception the potato salad at Athenian Gardens in St. Pete. The problem is we are now living in San Diego, CA and are dreaming of Athenian Gardens potato salad. Hope this will taste the same. We are dying here without it.
Vivian H. July 14, 2012
Hey Lucy!!
So good to see you here. Salad looks fab, btw.
Lucy M. July 14, 2012
Vivian! So good to see you, too! The salad is delish. About to pop over and see what you're cooking,..
Lucy M. July 12, 2012
Thank you both for the encouragement! This salad is one of my very favorites!
lapadia July 12, 2012
Lovely Salata, thanks for sharing it with us!
Devangi R. July 12, 2012
This really looks tasty. Tarpon Springs is mini greece..
Lucy M. July 12, 2012
Thanks for the kind words!