Middle Eastern Style Potato Salad

Kathy W


I was inspired by a recipe I read somewhere in the far distant past to create this.

It's easy to make. A twist on an old favorite.

pinch tips: How to Wash Fruits & Vegetables





Stove Top

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Notes from the Test Kitchen:
Yum! This is not your average potato salad recipe. It's light and tart. The optional Feta cheese (which I highly recommend using) adds a bit of creaminess to the potato salad. This potato salad recipe is great for picnics this summer because you won't have to worry about it spoiling.


8 medium
red potatoes, large dice
1/4 c
parsley, chopped
2 Tbsp
green onions, sliced
1/2 c
pitted kalamata olives, sliced in half
1/3 c
olive oil
3-4 Tbsp
lemon juice
salt and pepper to taste
crumbled Feta cheese, if desired

Directions Step-By-Step

Cook potatoes in salted water until fork tender. Drain well. Place in large bowl and cool slightly.
While potatoes are cooling, mix together olive oil, lemon juice (start with 3 tbsp), parsley, salt, and pepper.
Add a little over half the dressing to the potatoes and mix well.
Mix in kalamata olives and green onion. Check seasoning. Add a little more dressing if needed. (Serve at room temp or if you prefer, chilled.) Just before serving sprinkle with Feta cheese, if desired.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Collection: Picnic Picks!