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? Greek Potato Salad (Patatosalata) – A Mediterranean Twist for UK Tables
?? Introduction: A Refreshingly Light & Zesty Side
If you’re after something lighter than the usual mayo-heavy potato salad, you’ll love Greek Potato Salad, or Patatosalata. This vibrant side dish is full of flavour thanks to extra virgin olive oil, fresh lemon, garlic, herbs, capers, and creamy feta – all without a single spoon of mayonnaise.
It’s quick to make, fridge-friendly, and perfect for UK summer BBQs, picnics, and weeknight meals. Whether you go traditional or creamy, this Mediterranean-inspired dish will bring sunshine to your plate.
? 1. What Is Greek Potato Salad?
Patatosalata is a no-mayo Greek potato salad that combines:
- Waxy potatoes like new potatoes or Jersey Royals – firm yet tender
- Fresh dressing made with olive oil and lemon or vinegar
- Aromatics including garlic, shallots or red onion, and herbs like dill and parsley
- Briny extras such as capers, olives, or feta cheese
Naturally vegetarian and easily made vegan, it’s a flavour-packed option for gatherings and meal prep alike.
? 2. Choosing the Right Potatoes
| Type | Why It Works |
|---|---|
| Waxy potatoes (e.g. new, red-skinned, Jersey Royals) | Hold shape after boiling—ideal for salads |
| Floury potatoes (e.g. Maris Piper, King Edward) | Absorb dressing well, softer texture |
| Baby potatoes | No peeling, skin adds texture & nutrients |
Tip: Boil potatoes whole in salted water for best texture and flavour.
? 3. How to Make Greek Potato Salad (Step-by-Step)
Step 1: Prep & Cook the Potatoes
- Scrub and halve (or leave whole if small)
- Boil in salted water until fork-tender (15–20 mins)
- Drain and allow to steam-dry for a few minutes
Step 2: Make the Dressing
Basic Vinaigrette
- 60ml extra virgin olive oil
- 30ml lemon juice or wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard or 1 tbsp dried oregano
- Salt and pepper to taste
Creamier Option
- Add Greek yogurt or crumbled feta
- Optional: 1 tbsp mayo, dash of honey and mustard for richness
Step 3: Assemble the Salad
- Toss warm potatoes with dressing
- Add thinly sliced red onion or shallots, chopped herbs, capers or olives
- Fold in feta (if using)
- Adjust seasoning and serve warm or chilled
? 4. Variations to Suit Your Taste
| Style | What to Add |
|---|---|
| Vegan | Skip cheese, double the herbs and capers |
| Tangy/Briny | Use extra vinegar, capers, and olives |
| Creamy Feta | Add yogurt and feta for a smooth, savoury finish |
| Greek-Inspired | Add sun-dried tomatoes or green beans |
| Crunchy Twist | Sprinkle with toasted almonds or pine nuts |
? 5. Serving Suggestions
Pairs beautifully with:
- Grilled chicken, kebabs, or halloumi
- Seafood like grilled sea bream or prawns
- BBQ meats, burgers, or sausages
- Lunchboxes and light meals – keeps well and travels easily
? 6. Top Tips for Perfect Results
- Boil in salted water for deeper flavour
- Dress while warm so potatoes absorb the dressing
- Use high-quality olive oil and fresh citrus juice
- Add herbs just before serving to avoid wilting
- Let it rest – 30 minutes chilling brings out the best flavour
- Avoid adding lettuce—it wilts quickly and isn’t traditional
? 7. Top 10 FAQs
1. Vinaigrette or creamy?
Both are tasty—vinaigrette is lighter, creamy offers richness.
2. Peel the potatoes?
Optional—leave skins on for added texture and nutrients.
3. Can I make it ahead of time?
Yes, up to 24 hours. Add feta or herbs just before serving.
4. Serve warm or cold?
Either! Slightly warm or room temperature is ideal.
5. Best potato type?
Waxy types like Jersey Royals or baby potatoes work best.
6. Will it go soggy?
Not if dressed warm and chilled shortly after.
7. Add protein?
Yes—tuna, chickpeas, grilled chicken, or crispy bacon bits all work well.
8. Add grains?
Try quinoa, couscous, or bulgur to make it more filling.
9. Allergy-friendly?
Naturally gluten-free; use dairy-free yogurt or skip cheese for vegan option.
10. Adjust dressing strength?
Stick to a 2:1 ratio of oil to acid. Taste and tweak to preference.
? 8. Quick Recipe Snapshot
Serves: 6
Ingredients:
- 900g new or baby potatoes
- 60ml extra virgin olive oil
- 30ml lemon juice or wine vinegar
- 1 tsp Dijon mustard or 1 tbsp dried oregano
- 1 garlic clove, minced
- 1 red onion or 2 shallots, thinly sliced
- 2 tbsp chopped dill and parsley
- Optional: 50g feta, 2 tbsp capers or olives
- Salt & pepper to taste
Method:
- Boil potatoes in salted water until tender
- Drain and steam-dry
- Whisk dressing ingredients
- Toss warm potatoes with dressing
- Fold in herbs, onion, and extras
- Serve immediately or chill for 30+ mins
Prep time: 10 mins
Cook time: 15–20 mins
? 9. Conclusion
Simple, satisfying, and full of Greek flavour, Patatosalata is the ultimate upgrade from traditional potato salad. With its bright citrusy dressing, fresh herbs, and optional feta creaminess, it’s a go-to for summer gatherings, weeknight meals, and make-ahead lunches. Give your potato salad a Mediterranean makeover—it might just become your new favourite side dish.