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Greek Potato Salad

Greek Potato Salad Recipe

Angie Quaale
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Whether you’re having Greek potato salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers, and olives give it a lot of flavor, texture, and color.
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 8 Servings
CourseSide Dish
InfluenceEuropean
DifficultySeasoned
MethodSteam
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Ingredients

Greek Dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic minced

Potato Salad

  • 2 pounds new potatoes
  • 2 bell peppers cut into 1-inch pieces
  • 2 Roma tomatoes seeded and diced
  • 1 English cucumber cut into 1-inch pieces
  • 1/2 small red onion very thinly sliced
  • 1/2 cup Kalamata olives whole
  • 2 tablespoons fresh mint finely sliced
  • 2 tablespoons fresh dill finely chopped
  • 1/4 cup flat leaf parsley chopped
  • 1 cup crumbled Macedonian-style feta cheese

Equipment

  • large bowl
  • large saucepan

Directions

Greek Dressing

  • In large bowl, mix all of the dressing ingredients with a whisk until well blended; set aside.

Potato Salad

  • Cut the potatoes in half. In a large saucepan, using a steamer basket over about 1/2-inch water, cover tightly and heat to boiling; reduce heat.
  • Steam for 15 to 18 minutes or until fork tender; cool to room temperature.

To Assemble

  • Add potatoes and remaining salad ingredients except for the feta cheese to the dressing; toss.
  • Serve immediately, or cover and refrigerate up to 24 hours. 
  • Sprinkle with the feta cheese just before serving.