Recipe: Greek Potato Salad – Guest Post

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Greek Potato Salad
(gluten/dairy free – can also be soy/egg/corn free depending on the type of mayo you use)

This has been a family favorite for years. I got the recipe from my aunt, who received it from a Greek friend. I don’t make it often because it is fattening, but when I do, it disappears. My kids, who are not big potato salad fans, love it. It’s quick and easy to make and his minimal ingredients, all qualities that make a recipe a hit in my book. It’s delicious served warm but, if possible, make it the day before and allow the flavors to blend. When I do this, I have to hide it from my family! Sometimes I serve it on a bed of lettuce and add a drizzle of oil and vinegar over the salad.

6 large  potatoes, chopped into cubes
1 bunch green onions, diced
3/4 cup fresh parsley, minced
2 cups mayo
salt and pepper to taste (freshly ground is best)

Boil potatoes until soft. Drain and add salt and pepper to taste. 

Add minced parsley and chopped green onions. Add mayo and stir until completely mixed. Serve hot or cold. I think this tastes better chilled because the flavors have time to mix. My kids like it warm and I rarely have leftovers that can be chilled.

June Cleaver Wannabee? Nope. Pam is an imperfect mom, housewife, and teacher who’s more likely to ask her hubby to bring her a diet coke than deliver one to him. She enjoys cooking, reading, and blogging, although not necessarily in that order.
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Twitter: @momsmutterings

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