Greek Potato Salad with Dried Tomatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - (3 medium) Potatoes, Uniform in size, cut into 1/4-in. slices
  • 1 cups - 1 1/2-oz. Sun-dried tomatoes, Halved w/ kitchen shears
  • - Lemon Dressing, Recipe included
  • 1 cups - Seedless cucumber, Sliced
  • 1/2 cups - Red onion, Sliced
  • 1 cups - Crumbled feta cheese
  • 1/2 cups - Greek olives (or pitted ripe olives)
  • 1/4 cups - Olive oil, For dressing
  • 1/4 cups - Water, For dressing
  • 2 1/2 tablespoons - Lemon juice, For dressing
  • 1 cloves - Garlic, pressed, For dressing
  • 1 tablespoons - Fresh oregano (or 1 tsp dried oregano leaves), Chopped
  • 1 teaspoons - Salt
  • 1/2 teaspoons - Pepper
  • Directions:

    1. In 1-qt. saucepan over medium heat, cook potatoes covered in 2 inches of boiling water until tender, about 12 minutes; drain and set aside.
    2. Meanwhile, in a small bowl, cover sun-dried tomatoes w/ boiling water; set aside for 10 minutes to soften. Drain the tomatoes and pat then dry w/ paper towels.
    3. Prepare Lemon Dressing, In a glass measure, whisk together all dressing ingredients; set aside.
    4. In a large shallow bowl, combine the potatoes, tomatoes and cucumber. Pour the dressing over and toss to coat.
    5. Mount potato mixture on a plate. Arrange onion, cheese and olives on top and serve.

    Brief Description

    A Greek version of potato salad

    Main Ingredient:


    Category:  Salads

    Cuisine:  Mediterranean


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    Posted On:

    December 31, 2012

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