greek potato salad

Name: Greek Potato Salad
Prep time: 40 min
Cook time: 15 min
Yield: 10
Cuisine: American
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 pint(s) 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 pound(s) feta cheese (cubed); 3 stick(s) celery (chopped small); ## DRESSING:; 2 cup(s) greek yogurt; 2 tablespoon(s) mint leaves (minced); 2 tablespoon(s) oregano, fresh (minced); 4 clove(s) garlic (minced very fine); 1 teaspoon(s) garlic powder; 3 tablespoon(s) lemon juice, fresh; 2 tablespoon(s) olive oil, extra virgin; 1 teaspoon(s) sea salt; 1 teaspoon(s) ground black pepper; 1 medium cucumber (seeded and chopped); 3 teaspoon(s) freshly grated parmesan cheese

(6 RATINGS)

115 Pinches 3 Photos

Colleen Sowa

La Crosse, WI

Updated on Sep 29, 2010

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!

Rate

I had never eaten Greek Potato Salad before, nor did I know what I was missing!...It is relatively healthier than other potato salads, not to mention that the Greek marinate is fabulous. I will be making this for years to come since it is one of my new Justapinch.com favorites. Thanks for the recipe, Colleen, I LOVED it.

prep time 40 Min

cook time 15 Min

method Stove Top

yield 10 - 20 (depending on portion size)

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 pint 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 pound feta cheese (cubed)
3 sticks celery (chopped small)
DRESSING:
2 cups greek yogurt
2 tablespoons mint leaves (minced)
2 tablespoons oregano, fresh (minced)
4 cloves garlic (minced very fine)
1 teaspoon garlic powder
3 tablespoons lemon juice, fresh
2 tablespoons olive oil, extra virgin
1 teaspoon sea salt
1 teaspoon ground black pepper
1 medium cucumber (seeded and chopped)
3 teaspoons freshly grated parmesan cheese

How To Make greek potato salad

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.

Step 2

Prepare all ingredients as directed on the ingredient list. (While potatoes are boiling, about 10 minutes depending on your stove, prepare other items).
Step 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.
Step 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.
Step 5

Cool salad and refrigerate until needed. Just before serving: Gently stir. Garnish with some mint leaves and Greek olives.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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