Grape Leaf Potato Salad

Grape Leaf Potato Salad

If you – like me – love potato salad but are tired of the same old spices and heavy mayonnaise base, then boy do I have the dish for you.

This potato salad was inspired by a jar of grape leaves that I’ve had sitting in my refrigerator ever since I made dolmas a few months ago. I’d been brainstorming different ways to incorporate the leaves into a new, creative dish when I finally thought up this potato salad for the Fourth of July.

The grape leaves are more subtle than you might imagine if stuffed dolmas are your point of reference, but they do impart a unique finish to this potato salad. Paired with robust oregano and finished off with a tangy dressing that’s just the right amount of creamy, the flavors are assertive without being overpowering.

The addition of cucumbers provides a wonderful crunch that is often missing from more traditional versions – or is otherwise filled by celery, which can overpower other more mild ingredients. The little bursts of refreshment make this the perfect dish for a hot summer days!

Grape Leaf Potato Salad (serves 4-6)

Salad Ingredients

  • 4-5 gold potatoes, cut into halves
  • 1 cucumber, sliced thinly
  • 1/2 cup red onion, finely chopped
  • 1/2 cup chives, finely chopped
  • 2/3 cup grape leaves, finely chopped
  • 8 oz. feta cheese, crumbled

Dressing Ingredients

  • 1/2 cup olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons of dried oregano
  • salt and pepper, to taste


  • Lay out the cucumber slices on a paper towel and sprinkle with a dash of salt. Place another paper towel over the slices and set a heavy skillet or pot on top to weigh them down. This will draw some of the water out of the cucumbers so they don’t water down your dressing later.
  • Place the potatoes in a large pot full of cold water seasoned with salt and a dash of vinegar. Bring the water to a boil, then reduce heat until simmering. Cook the potatoes for 15-20 minutes or until just fork tender. Remove the potatoes from the water.
  • Cut the potatoes into 1/2 inch cubes and allow them to cool for at least 5 minutes. Place the potatoes, cucumber, red onion, chives and grape leaves in a large bowl.
  • Whisk together all the dressing ingredients until fully incorporated together. It should have a consistency akin to a creamy vinaigrette. If it’s too thick, add more red wine vinegar. If it’s too thin, add a little bit more olive oil and mayonnaise.
  • Add the dressing to the potato salad and mix until it’s evenly distributed. Refrigerate for at least one hour and up to the day before serving. When your ready to serve, mix in the feta cheese and enjoy!

One Comment to “Grape Leaf Potato Salad”

  1. Thanks for the recipe, looks yummy!
    Here’s my go-to potato salad recipe:

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