Greek-Style Potato Salad

This Greek-Style Potato Salad recipe is a delicious and easy variation to a classic potato salad.


  • 5 pounds Idaho® Red potatoes, unpeeled
  • 1 1/2 cups extra-virgin olive oil
  • 8 garlic cloves, minced
  • 1/2 cup baby spinach, minced
  • 1/3 cup mint leaves, minced
  • 1/4 cup red onion, finely diced
  • 1 1/2 tablespoons kosher salt
  • 1 1/4 teaspoons freshly ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup feta, crumbled


  1. Preheat oven to 350°F.
  2. Prick Idaho® Cal Red potatoes using a fork and place on a parchment-lined sheet pan. Roast until tender, 1 1/2 to 2 hours.
  3. In a large mixing bowl, whisk together olive oil, garlic, spinach, mint, red onion, kosher salt and white and black pepper.
  4. Cut cooked potatoes in half while still warm and add to olive oil mixture.
  5. Toss to evenly coat and repeat tossing every 10 minutes for 30 minutes.
  6. Place in serving vessel and sprinkle with feta cheese. Serve at room temperature.

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Yield: 12-15 Servings

Robert Landolphi
University of Connecticut Dining Services
Storrs, CT

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