Greek Potato Salad


  • 2 lb gold potatoes
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary, crumbled
  • 1 sweet red pepper, seeded and chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup Kalamata olives, pitted and chopped
  • salt and freshly ground pepper, to taste


  • Cook the potatoes in boiling water, jackets on, until tender
  • Drain thoroughly and put into large salad bowl
  • Coarsely cut them into bite-sized pieces
  • Mix together oil, vinegar, oregano and rosemary; pour over potatoes
  • Add remaining ingredients; toss gently.
  • Let stand 1/2 hour so flavors marry
  • Serve at room temperature

Source: Heart of the Home -Susan Branch

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