Edie's Patatosalata Recipe - Allrecipes.com
Edie's Patatosalata Recipe
  • READY IN 45 mins

Edie's Patatosalata

Recipe by  

"Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
  2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
  3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

This is a good jumping off recipe, but the necessary change is boiling the potatoes already cubed so that the dressing can be added while the potatoes are still hot. Adding an oil-based dressing to cold potatoes just doesn't work. My tweaked recipe is 1/3 cup olive oil & 1/4 cup apple cider vinegar to about 2 lbs of potatoes. My husband likes me to add a tsp of sugar, but I prefer it without sugar. I also add chopped celery, scallions, and a clove of minced garlic.

Most Helpful Critical Review
Feb 10, 2004

This was OK. After reading the reviews I cut the oil in half, added some garlic salt and garlic pepper.

Aug 14, 2003

A little oily. I'll cut the olive oil back to 1/3 cup next time. Great with lightly steamed green beans added to it as well.

Apr 01, 2003

Very good - a little oily - I added extra potatoes. Wonder if the recipe should be 5 lbs potatoes and not just 5 potatoes since red potatoes are usually small.

Aug 14, 2003

This salad had great flavour but I found it a little too oily. Would cut down on the oil a bit next time.

Jan 22, 2003

This salad was good, but I had to use 6 large red potatoes, only half an onion, because it had too much onion for us, and I used an extra tablespoon vinegar.

Aug 11, 2003

Oh yes, just what I was looking for. Very simple and ingredients that combine well for a satisfying meal or side-dish. I've served this to many at home and for parties. Leaving the skins on is a good idea too. This dish reminds me of the Greek version of potato salad I had as a kid. It can be eaten warmed up or straigth from the fridge. It keeps well and also a good way to cook up potatoes you haven't used up that may go bad if you don't DO SOMETHING soon with 'em. Thanks. "Edie" is a household name around our place.

Feb 23, 2003

I used 1 pound of small red potatoes and I could have used 1 1/2 pounds for the amount of oil. Also, the olive oil was too strong a taste and I used olive oil meant for salads. I won't make it again.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 69.8 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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