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3.64 from 119 votes

Greek Potato Salad Recipe

A simple, fresh, and very healthy potato salad.
Prep Time15 mins
Cook Time1 hr
Course: Appetizer, Salad
Cuisine: Greek
Keyword: detox, lunch, potatoes
Servings: 1 salad bowl
Calories: 521kcal


  • 4 medium sized potatoes
  • 1 spring onion
  • a handful of parsley
  • a handful of dill
  • salt and ground pepper

For The Dressing:

  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 small garlic clove minced
  • 1 teaspoon fresh lemon juice


  • Preheat oven to 220°C / 428°F.
  • Clean the skin of the potatoes, by rubbing them with a kitchen sponge under running water.
  • Wrap each one inside a piece of aluminum foil.
    jacket potato
  • Once you have wrapped all of the potatoes place them in a pan that fits them. Add enough water to the pan to cover its height by 2 cm / 1-inch.
  • Bake for about an hour. The time will depend on the variety of the potatoes you are using, it may take a bit more or a bit less. Throughout baking, keep an eye on, to ensure there is still water left inside the pan otherwise add a bit more. Prick the center of the largest potato with a knife or toothpick to see if the potatoes are baked and tender.
  • Once the potatoes are baked, remove them from the pan and let them cool down to room temperature.
  • Peel the skin of the potatoes with a knife. Chop them into small square pieces and add them to a salad bowl.
    Fresh potato salad
  • Finely chop the spring onion, dill, and parsley and add them to the bowl as well.
    Potatoes spring onions dill
  • Season with salt and pepper.

For The Dressing:

  • In a small bowl whisk together the olive oil, vinegar, fresh lemon juice, and garlic.
  • Add the dressing to the salad and mix well. Refrigerate for about 2 hours before serving.


Calories: 521kcal | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 43g