Greek Potato Salad


  • 2 lb gold potatoes
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary, crumbled
  • 1 sweet red pepper, seeded and chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup Kalamata olives, pitted and chopped
  • salt and freshly ground pepper, to taste


  1. Cook the potatoes in boiling water, jackets on, until tender.
  2. Drain thoroughly and put into large salad bowl.
  3. Coarsely cut them into bite-sized pieces.
  4. Mix together oil, vinegar, oregano and rosemary; pour over potatoes.
  5. Add remaining ingredients; toss gently.
  6. Let stand 1/2 hour so flavors marry. Serve at room temperature.
Source: Heart of the Home -Susan Branch

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