Greek Potato Salad

Lynnda Cloutier


I like to use Greek yogurt or sour cream instead of the plain yogurt called for in this recipe. You can make you own feta vinaigrette or use store bought.Source:unknown


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • ·
    1 1/2 lbs. red potatoes, cubed
  • ·
    1/2 cup feta cheese, crumbled
  • ·
    1/3 cup fresh lemon juice
  • ·
    1/4 cup olive oil
  • ·
    2 tbsp. plain yogurt (i prefer greek yogurt or sour cream)
  • ·
    1 tsp. sugar
  • ·
    salt and pepper to taste
  • ·
    1 cup cherry tomatoes, halved
  • ·
    1 cup cucumber, seeded and diced
  • ·
    1/2 cup pitted kalamata olives, sliced
  • ·
    1/4 cup red onion, diced
  • ·
    1 tbsp. chopped oregano

How to Make Greek Potato Salad


  1. Boil potatoes in salted water to cover til tender, 12 to 15 minutes. Drain.
  2. Mix feta cheese, lemon juice and olive oil, yogurt, sugar, salt and pepper in a blender. Season to taste with salt and pepper.
  3. Mix tomatoes, cucumber, olives, onion, and oregano. Add potatoes and vinaigrette. Makes 6 cups.
    Source: Cuisine at Home

Printable Recipe Card

About Greek Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: Greek

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