GREEK POTATO SALAD

Greek Potato Salad image

This is a very good salad, it is a twist on old fashion potato salads. I hope you enjoy it as much as my friends and family do! It is a very easy recipe. In this one, do not use sliced tomatoes at all. This is a great pot luck or picnic recipe. Enjoy!

Provided by Colleen Sowa @colleenlucky7

Number Of Ingredients 20

Ingredients

10 large potatoes, russets (peeled, cubed, boiled until cooked a bit al dente)
1 large cucumber (slice in half, remove seeds, cube small)
1 pint(s) grape tomatoes (washed and dried)
20 large greek olives (remove seeds and cut in half)
1/2 - red onion (chopped small)
1/2 - green bell peppers (chopped very small)
1/2 pound(s) feta cheese (cubed)
3 stick(s) celery (chopped small)
DRESSING:
2 cup(s) greek yogurt
2 tablespoon(s) mint leaves (minced)
2 tablespoon(s) oregano, fresh (minced)
4 clove(s) garlic (minced very fine)
1 teaspoon(s) garlic powder
3 tablespoon(s) lemon juice, fresh
2 tablespoon(s) olive oil, extra virgin
1 teaspoon(s) sea salt
1 teaspoon(s) ground black pepper
1 medium cucumber (seeded and chopped)
3 teaspoon(s) freshly grated parmesan cheese

Steps:

Make the dressing first!!! Put all ingredients in a blender or food pocessor and pulse to blend well and infuse the flavors. Leave sit until needed.
Prepare all ingredients as directed on the ingredient list. (While potatoes are boiling, about 10 minutes depending on your stove, prepare other items).
Keep an eye on those potatoes, you don't want to over or under cook them, just have them slightly al dente. Drain in colander, pour into large bowl (or I use a large roast pan). While potatoes are warm, gently toss in all the ingredients. Pulse the dressing and pour over the salad and toss until well coated.
Taste the salad, and add more yogurt and lemonjuice in blender with anything you deem nessesary to have the right consistancy and flavor. I say this because a large potato to me may be a larger potato to you, which would affect the absorbtion rate of the dressing.
Cool salad and refrigerate until needed. Just before serving: Gently stir. Garnish with some mint leaves and Greek olives.

*** Explore more Greek Potato Salad Recipes »

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