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Greek Potato Salad Recipe

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—Roberta Webster, Hampton, Florida

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Greek Potato Salad Recipe

Prep: 25 min. Cook: 15 min. + cooling

Yield: 10 Servings

25 15 40

Ingredients

5 cups cubed peeled potatoes
1/2 cup white wine vinegar
1/3 cup sugar
1 tablespoon olive oil
3-1/2 teaspoons dried oregano, divided
1-1/2 cups Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 teaspoon salt
1 bunch leaf lettuce, shredded
Cherry tomatoes, halved, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside. In a large bowl, combine the mayonnaise, salt and remaining oregano. Add potatoes and toss to coat. Cover and refrigerate until chilled.
Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired. Yield: 10 servings.

Originally published as Greek Potato Salad in Reminisce August/September 2006, p 48

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Reviews for Greek Potato Salad

Greek Potato Salad

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(1-1) of 1 reviews

Reviewed on Jul. 25, 2011 by Beachforme

I was a little hesitant about this recipe because I like my potato salad sweet, but this turned out to be a great dish and was liked by all that tried it. I did not have any table wine vinegar or I used 1/4c white distilled vinegar & 1/4c Moscato D'Asti & added Purple Onion to the lettuce/dressing mixture. Combination of sweetness w/ the potato turned out good.