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5 from 2 votes

Potato Salad with Egg– a meal in itself

This Greek Potato Salad Recipe comes from my Grandfather, it is basically a Greek salad with the addition of boiled eggs and potatoes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: Greek
Keyword: Easy, Intermediate
Servings: 4 as a main
Calories: 462kcal


  • 1 kg potatoes waxy (approximately 6 medium)
  • 4 large eggs boiled
  • 3 medium tomatoes (approximately 350 grams)
  • 1 medium Lebanese cucumber (approximately 120 grams)
  • 1 small red onion (approximately 100 grams)
  • cup chopped parsley
  • ¾ cup sliced Kalamata olives (keep ¼ cup to use as a garnish)
  • 1-2 tsp dried oregano
  • cup olive oil
  • ¼ cup red wine vinegar
  • Sea salt and cracked black pepper


  • Wash and trim all the vegetables.
  • Cut the potatoes into large cubes and boil until cooked through (approximately 20-25 minutes).
  • While the potatoes are boiling. Cut the tomatoes into wedges, then cut the cucumbers and onions into half-moons.
  • Cut the boiled eggs into quarters, keeping one for a garnish.
  • Place all your ingredients in a large mixing bowl, season liberally with salt and pepper, add the oil and vinegar and mix well until combined.


Calories: 462kcal | Carbohydrates: 42g | Protein: 15g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 492mg | Potassium: 1503mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1628IU | Vitamin C: 52mg | Calcium: 148mg | Iron: 10mg