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Greek Potato Salad

Total Time

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


10 servings

—Roberta Webster, Hampton, Florida


  • 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


  1. 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.
  2. 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.
  3. Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired.

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