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Nutrition Facts
Serving Size 1 (374g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 487
Calories from Fat 247		(50%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 413mg		17%
Potassium 1397mg		39%
Total Carbohydrate 57.9g		19%
	Dietary Fiber 8.4g	33%
	Sugars 2.5g
Protein 7.0g		13%
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June 2007 #1

Missy Wombat

Greek Potato Salad

Recipe #59867 | 27 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 16, 2003

My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?

SERVES 6 -8 (change servings and units)

Ingredients

5-6 large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
1 1/2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon red wine vinegar
1 1/2 lemons, juice of
3/4 cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
1 cup chopped parsley or cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)

Directions

1
Drain the (hot) potatoes of any liquid and cut into nice big chunks.
2
Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
3
Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
4
If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

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Featured Reviews for This Recipe

From: dianegrapegrower

On Nov 7, 2009

This was excellent! Used parsley only, no mint.

1 person found this review helpful

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From: Tee Lee

On Sep 20, 2009

Yum, we liked this a lot. The flavor was really different than any other potato salads I've had.

0 people found this review helpful

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From: Pets'R'us

On Apr 21, 2003

Delicous! Used a bit less garlic and half parsley and coriander. Next time I will make sure to make it the day before because there was a little bit left and that tasted even better the next day! I used potatoes in their skin, mixed the oil, lemon juice and garlic in a jug and poured first half of that mixture with the potatoes, just to see how much it would absorb. The other minor change I will make is that I will add the herbs, parsley/coriander, after the salad has cooled so they will keep their green color. The consistency turned out excactly how you said, partly pureed and chunky.

6 people found this review helpful

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From: mama's kitchen

On Jun 7, 2006

GARLICKY is right! WOW! This is definitely better the longer it sits! Perhaps it is an American thing but the amount of raw garlic was a little too strong for us. I will make this again with less garlic and perhaps some green onion added. Loved the fresh herbs in this. Didnt use mint as dh would then NOT touch it- silly man! But that would be a AWESOME touch. I did use fresh parsley and cilantro. Really yummy! Thanks for posting!

3 people found this review helpful

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