Salata Pataton Greek Potato Salad
Bright, herbaceous, and irresistibly tangy, Salata Pataton, or Greek Potato Salad, is a refreshing Mediterranean twist on the classic picnic staple. Featuring tender yellow potatoes tossed with vibrant red onion, briny capers, and a fragrant medley of fresh parsley and dill, this salad bursts with earthy and zesty flavors. A simple yet bold dressing of extra virgin olive oil, lemon juice, and red wine vinegar ties it all together, while optional Kalamata olives add a salty depth for olive lovers. With just 15 minutes of prep time and no heavy mayo in sight, this healthier potato salad is perfect for light lunches, potlucks, or summer barbecues. Serve it slightly chilled or at room temperature to let the delicious flavors shine!
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Recipe Information
Ingredients
- 5 medium Yellow potatoes
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Capers
- 0.25 cup Kalamata olives (optional)
Instructions
Peel the potatoes and cut them into bite-sized chunks, approximately 1-inch in size.
Place the potato chunks into a large pot and fill with enough cold water to cover them. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for 10–15 minutes or until fork-tender, but not falling apart.
While the potatoes are cooking, finely chop the red onion, parsley, and dill. If using Kalamata olives, slice them into halves or quarters.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and ground black pepper to make the dressing.
When the potatoes are cooked, drain them and allow them to cool slightly for about 5 minutes. They should be warm but not steaming hot.
Place the warm potatoes in a large mixing bowl. Add the chopped red onion, parsley, dill, capers, and Kalamata olives (if using).
Drizzle the dressing over the potato mixture and gently toss everything together until evenly coated. Be careful not to break the potatoes.
Taste the salad and adjust salt and pepper as needed. Let the salad rest for at least 10 minutes to allow the flavors to meld together.
Serve the Salata Pataton at room temperature or slightly chilled. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
