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Greek Potato Salad


  • 3 pounds medium red potatoes, peeled and quartered
  • 1 teaspoon celery seeds
  • 1 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoon packed fresh oregano leaves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups leaf lettuce head chopped or fresh spring mix
  • 1/2 cup green onions, finely chopped
  • 1 stock of celery (diced)
  • 5 hard-cooked eggs, peeled and sliced lengthwise (optional)


  1. Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
  2. Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
  3. While still hot add celery seeds and about half of dressing over potatoes
  4. Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
  5. Serve with cooked eggs