Greek Potato Salad

Colleen Sowa

By
@colleenlucky7

This is a very good salad, it is a twist on old fashion potato salads.

I hope you enjoy it as much as my friends and family do!

It is a very easy recipe. In this one, do not use sliced tomatoes at all. This is a great pot luck or picnic recipe.

Enjoy!


Featured Pinch Tips Video

Comments:

Serves:

10 - 20 (depending on portion size)

Prep:

40 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

10 large
potatoes, russets (peeled, cubed, boiled until cooked a bit al dente)
1 large
cucumber (slice in half, remove seeds, cube small)
1 pt
grape tomatoes (washed and dried)
20 large
greek olives (remove seeds and cut in half)
1/2
red onion (chopped small)
1/2
green bell peppers (chopped very small)
1/2 lb
feta cheese (cubed)
3 stick
celery (chopped small)

DRESSING:

2 c
greek yogurt
2 Tbsp
mint leaves (minced)
2 Tbsp
oregano, fresh (minced)
4 clove
garlic (minced very fine)
1 tsp
garlic powder
3 Tbsp
lemon juice, fresh
2 Tbsp
olive oil, extra virgin
1 tsp
sea salt
1 tsp
ground black pepper
1 medium
cucumber (seeded and chopped)
3 tsp
freshly grated parmesan cheese

Directions Step-By-Step

1
Make the dressing first!!!

Put all ingredients in a blender or food pocessor and pulse to blend well and infuse the flavors. Leave sit until needed.
2
Prepare all ingredients as directed on the ingredient list. (While potatoes are boiling, about 10 minutes depending on your stove, prepare other items).
3
Keep an eye on those potatoes, you don't want to over or under cook them, just have them slightly al dente. Drain in colander, pour into large bowl (or I use a large roast pan). While potatoes are warm, gently toss in all the ingredients. Pulse the dressing and pour over the salad and toss until well coated.
4
Taste the salad, and add more yogurt and lemonjuice in blender with anything you deem nessesary to have the right consistancy and flavor. I say this because a large potato to me may be a larger potato to you, which would affect the absorbtion rate of the dressing.
5
Cool salad and refrigerate until needed. Just before serving: Gently stir. Garnish with some mint leaves and Greek olives.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy