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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.