Thursday, August 22, 2013

Greek Potato Salad

Everybody loves potato salad.  If they don't, they might be a zombie.  Or a communist.  Make this salad so that you can root out the zombies and communists!

Yield: 10 servings


  • 10  cups peeled and cubed potatoes
  • 2 1/2 cups mayonnaise
  • 2 tbsp dried oregano
  • 1 tsp salt
  • 1/2 cup vinegar
  • 1/3 cup sugar
  • 1 tbsp oil
  • 1/2 head lettuce, coarsely chopped
  • Cherry or grape tomatoes


  1. Place the potatoes in a large pot and cover with water.  Heat to a boil.  Reduce heat and simmer until tender, 10-15 minutes.
  2. Drain the potatoes.  Place them in a large mixing bowl and let cool.
  3. When cooled, add the mayonnaise, oregano, and salt to the potatos.  Fold into the potatoes without crushing them.
  4. In a separate mixing bowl, whisk together the vinegar, sugar, and oil.  Add the lettuce and toss to coat.
  5. Lay the lettuce on a serving plate.  Put the potato salad on top and garnish with tomatoes.  Store extra potato salad in the refrigerator.

Adapted from Taste of Home.

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