Fall

Greek Potato Salad

July 30, 2013
Author Notes

The ultimate portable side dish! Delicious, vegan, and gluten free, this Grecian creation won't spoil if at room temp. —Alexandra V. Jones

  • Serves 10
Ingredients
  • 5 pounds potatoes of choice (I’m using russets, but I’ve also use a mix of Yukons, reds, and even blue potatoes when I can find them.)
  • 1 cup celery, diced small
  • 1/2 medium red onion, diced small
  • 3 tablespoons flat leaf parsley, chopped
  • 2 tablespoons dill, chopped
  • 2 cloves garlic, pulverized
  • 1/2 cup olive oil
  • 1 large lemon, juiced and zested
  • salt and pepper to taste
In This Recipe
Directions
  1. Boil your potatoes with skin on till they can be easily pierced by a fork. Cool.
  2. Once cooled, peel, medium dice potatoes and place in a large bowl.
  3. Add the rest of ingredients and stir. Garnish with some lemon zest. Make it the day before and its extra tasty! Can be served at room temp and won’t spoil at your summer BBQ. Try this variation, I think you will like the bright, fresh, flavors!

See Reviews

See what other Food52ers are saying.

Review
Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.