Greek Potato Salad

We made it with Calivirgin Premium Extra Virgin Olive Oil

Servings: 4-6     |   Prep Time: 10 min   |   Total Time: 25 min

  • 5 large potatoes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/3 cup lemon juice
  • 3 cloves garlic, crushed or minced
  • 1 large onion red or white
  • 1/4 cup parsley, freshly chopped
  • Sea salt and pepper, to taste
  • 3 tablespoons green onion, diced for topping
  1. Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
  2. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat.
  3. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain and place in a serving bowl or dish. Add onions and toss.
  4. To make the dressing, in a small bowl, combine Calivirgin olive oil, lemon juice, garlic, salt and pepper with a whisk.
  5. Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss and sprinkle with parsley.

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