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Greek Potato Salad

Recipes from the Blue Zone
Nathan Congleton


  • pounds medium red potatoes, peeled and quartered
  • 1/2 teaspoon celery seeds
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon packed fresh oregano leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small head red leaf lettuce head, cored and chopped (about 3 cups)
  • 2 cups arugula, chopped
  • 1/2 cup packed fresh mint leaves
  • Scallions, finely chopped, for garnish
  • Sliced almonds, toasted, for garnish
  • 3 hard-cooked eggs, peeled and sliced lengthwise (optional)

Chef notes

This chunky salad of red potatoes, fresh greens and boldly flavored herbs reminds me of summer in Ikaria, Greece. It's an ideal lunch!



Place the potatoes in a large saucepan. Add enough cool water so they're submerged by 2 inches. Bring to a boil over high heat, then reduce the heat to medium and simmer until firm but easily pierced with a fork, about 15 minutes. Drain in a colander set in the sink and transfer to a large salad bowl; sprinkle the celery seeds over the potatoes while they're hot. Cool for at least 15 minutes or up to 1 hour.


Whisk the oil, vinegar, oregano, salt and pepper in a small bowl until uniform. Pour about a third of this dressing over the potatoes and toss well. Cover and refrigerate the potatoes until you're ready to make the salad; cover and set the dressing aside at room temperature (the recipe can be completed through this step up to 3 hours in advance).


Add the lettuce, arugula and mint leaves to the potatoes. Top with the remainder of the dressing. Toss gently but well. Divide onto 6 serving plates. Garnish each with chopped scallions and about 1 tablespoon toasted sliced almonds. If desired, place hard-boiled egg slices on the side of each plate.

Reprinted with permission from The Blue Zones Solution by Dan Buettner, National Geographic. Copyright © 2015.