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


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

About this Recipe

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