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Greek Potato Salad
Greek Potato Salad
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Prep Time:
45 minutes
Total Time:
45 minutes
Transform potato salad with olives, feta, tomatoes, and a zesty garlic lemon-Dijon dressing into a delectable Greek-inspired dish.
Ingredients:
  • 2 lb unpeeled new potatoes
  • 2 medium bell peppers, cut into 1-inch pieces
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into 1-inch pieces
  • 1/2 medium red onion, very thinly sliced (1/2 cup)
  • 1/2 cup whole kalamata or ripe olives
  • 1 package (4 oz) crumbled feta cheese (1 cup)
  • 1/2 cup olive or vegetable oil
  • 1/4 cup lemon juice
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 cloves garlic, finely chopped
Instructions:
  • If the potatoes are large, cut them in half. In a 3-quart saucepan, place a steamer basket in 1/2 inch of water (water should not touch the bottom of the basket). Add the potatoes to the steamer basket. Cover tightly and bring to a boil; then simmer for 18 to 22 minutes until tender. Let cool to room temperature before using.
  • In a spacious glass or plastic bowl, whisk together all the ingredients for the Lemon Dressing until well combined; let it sit for later use.
  • Mix the potatoes and all remaining salad ingredients, except the cheese, into the dressing. Serve right away or refrigerate for up to 24 hours. Sprinkle with cheese before serving.

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