Greek Potato Salad – Busy Mom’s Series, Day 13

Greek Potato Salad[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01025″]Greek Potato Salad[/typography]

Greek Potato Salad is very different from traditional potato salad. It is a taste delight and always a refreshing change of pace.


  • 2 pounds medium red potatoes, with skins
  • 2 medium bell peppers, cut into 1-inch pieces
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into 1-inch pieces
  • ½ medium red onion, very thinly sliced (½ cup)
  • ½ cup whole kalamata or ripe olives
  • 1 package (4 oz) crumbled feta cheese (1 cup)

Lemon Dressing

  • ½ cup olive or vegetable oil
  • ¼ cup lemon juice
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped


  1. Cut potatoes across width into 1/8” slices.
  2. Place in a large bowl and wash in cold running water until water runs clear.
  3. Bring a large pot of salted water to a boil.
  4. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes.  (DO NOT OVER COOK)
  5. Drain in a colander
  6. Place the potatoes and the remaining salad ingredients except cheese into a large bowl.
  7. Add the dressing and toss gently.
  8. Serve the potato salad immediately or cover the bowl and refrigerate it for up to 24 hours.
  9. Sprinkle the cheese over the salad just before serving.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b01025″][print_link][/typography]

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