"Mashed" Variety of Mediterranean Potato Salad

Mediterranean Potato Salad

Mediterranean Potato Salad (Serves 8-10)

I am not a mayonaise person (in fact it just took me three tries to spell mayonaise correctly).  I was the kid who would refuse to eat her sandwich if it was mistakenly served with mayo after I had specified it without!  Anyway….I’m just not a fan.  That said, I love the idea of potato salads but only recently have we started to see such a wide variety of potato salads which don’t call for the old classic mayo, hard boiled eggs (another food I’m not so fond of) and pickle relish (and yet another!). So here is a fabulous potato salad that offers a change from the norm.  This “salad” is great served warm or cold.  I have even mashed the potatoes in the mixer to make more of a warm mashed potato style dish.  Either way, the flavors are great!


5 lbs redskin potatoes, sliced into 1-2 in pieces (keep them even for cooking purposes)

1 bunch green onions, sliced thin

1/2 cup fresh parsley, chopped

2 Tbsps each fresh basil and fresh mint (optional)

juice of 1 1/2 lemons (reserve extra half for garnish for those who like more)

1/2 cup olive oil (if making mashed potatoes in the mixer, use 1/4 cup olive oil and 1/4 cup butter)

1/2 cup plain greek yogurt

1/2 cup potato water (the water in which the potatoes cooked)

1/2 tsp. garlic salt

1/4 tsp black pepper

1 tsp. dried oregano


Cut potatoes in equal sized pieces.  Bring a large pot of water to a rolling boil.  Add potatoes and cook for 20-25 minutes or until cooked through.  Remove potatoes from water but remember to reserve some of the potato water (up to a cup just in case). Drain potatoes well and place in a large bowl.  Chop green onions, fresh parsley, basil and mint and set aside.  In medium bowl, whisk together lemon juice and zest, olive oil, yogurt, potato water, garlic salt, pepper and oregano.   Pour olive oil mixture over potatoes and stir gently so as not to mash potatoes too much. Stir in green onions and fresh herbs.  Serve warm or chill for a few hours or overnight.  Garnish with slices of lemon.

(For the “mashed” variety of Mediterranean Potato Salad, combine all ingredients in mixing bowl and mix on medium until smooth — stir in green onions and herbs in by hand so the heat doesn’t wilt them).

Additions: chunks of feta cheese, sliced kalamata olives, sliced cooked asparagus or green beans