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Greek Potato Salad



  1. In a large stock pot, cover diced potatoes with cold water. Bring to a boil and reduce to a simmer. Cook potatoes until fork tender, about 15-20 minutes once boiling.

  2. Remove potatoes from the pot and rinse under cold water making sure to drain any excess water.

  3. In a large bowl, combine potatoes, olive oil, mayo, balsamic, rub, and sea salt.

  4. Top with radishes and scallions. Enjoy!

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