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Greek Potato Salad

 Greek Potato Salad
—Roberta Webster, Hampton, Florida
10 ServingsPrep: 25 min. Cook: 15 min. + cooling


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


  • 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.