Greek Potato Salad

★★★★★ 6 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

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!

serves 10 - 20 (depending on portion size)
prep time 40 Min
cook time 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
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How To Make

  • 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.
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