Greek Recipes

Greek and Cypriot recipes

Patatosalata me Avga: Potato Salad with Eggs

In Greek: πατατοσαλάτα με αυγά, pronounced pah-tah-toh-sah-LAH-tah meh ahv-GHAH

The oil and vinegar dressing for this fabulous potato salad adds just the right touch… and you’ll never miss mayonnaise! Potatoes, boiled eggs, cucumber, onions, and a healthy helping of parsley create a delicious salad – a favorite in summer, but wonderful every time of year.

Potato Salad with Eggs

Potato Salad with Eggs


  • 3 1/3 pounds of potatoes, peeled, cut in large cubes
  • 6 hardboiled eggs, cut in quarters or large pieces
  • 1 tablespoon + 1 teaspoon of sea salt
  • 1 small cucumber, peeled, seeded, chopped
  • 1/2 bunch of fresh parsley, stems removed, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 teaspoon of freshly ground black pepper
  • 1 tablespoon of Greek oregano (rigani)
  • 1/4 cup of red wine vinegar (see note)
  • 1/2 cup of extra virgin oil


Note: All red wine vinegars are not equal. Start light and add to taste.

Boil the potatoes until done (about 20 minutes). Place in a colander and season with salt. Allow to drain well.

In a large salad bowl, combine potatoes, hard-boiled eggs, seeded cucumber, onion, and parsley. Season with pepper and oregano. Add vinegar first, then olive oil. Toss well to combine.

Chill before serving.

Yield: serves 6

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