# Greek Potato Salad

Chef Greg shares his popular Greek potato salad recipe that he sold at his restaurant and that is suitable for picnics since it requires no refrigeration.

- Cuisine: Greek
- Category: Salad
- Language: en

## Ingredients

- 5 lb bag russet potatoes
- 1 cup fresh-squeezed lemon juice
- 1.5 tbsp fresh garlic
- 2 tbsp Greek oregano
- 0.25 cup capers
- 3 bunches green onions
- 1 cup fresh dill and Italian parsley
- 0.5 cup Dijon mustard
- 0.5 tbsp kosher salt
- 0.5 tbsp fresh ground black pepper
- 2 cups olive oil

## Instructions

1. Add fresh squeezed lemon juice to a bowl
2. Add the fresh garlic, Greek oregano, capers, and green onions to the bowl.
3. Add fresh dill, and Italian parsley to a bowl with the peeled potatoes.
4. Add shallots and dijon mustard to the bowl with the capers, Greek oregano, green onions, and fresh garlic.
5. Add salt and black pepper to the bowl.
6. Add the olive oil slowly to emulsify.
7. Add the emulsified dressing to the potatoes.
8. Mix the potato salad.

## Equipment

- bowls
- whisk

## Tips

- Use warm potatoes that are peeled for mixing.
- Use a lighter olive oil, which doesn't overpower the other flavors.

## Source

- Original video: https://www.facebook.com/share/r/16Qa4ipzhp/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/8aea9145-1bbd-4deb-93cd-f078797a7253
- Extracted: 2025-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt