Greek Potato Salad Recipe with Feta Cheese, Kalamata Olives & Oregano Dressing Recipe
Greek Potato Salad Recipe with Feta Cheese, Kalamata Olives & Oregano Dressing
Please tell me that I’m not the only one that has a “thing” for picnicking. There’s just something about wrapping up piles of sandwiches, scooping potato salad into your old standby Tupperware container and tucking ice packs around the moveable feast. Perhaps it’s the promise of eating outdoors, with the rustling of the breeze, or maybe it’s the thought of stretching out on our tattered worn Mexican blanket, under the shade of tree, for a post-picnic nap. It makes for a magical afternoon, and I tuck away the memories to be relished in the middle of the cold Utah winter.
I’m a pretty simple picnicker…sandwiches, hard-boiled eggs, quartered dill pickles, carrot sticks and a cookie or two. However, sometimes I get “fancy” and throw together an easy pasta salad or potato salad.
As much as I appreciate my mum’s original potato salad, dressed with mayo and layered with hard-boiled eggs, these days I prefer something a little lighter. With the flavors of the Greek isles (feta cheese, Kalamata olives and fresh oregano), this version will make you forget your grandma’s potato salad in a flash.
The recipe:
The dressing:
In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
The salad:
Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
Add the dressing and toss gently to combine. Serve.
- Other mayonnaise-free potato salad recipes:
- Cookin’ Canuck’s Pesto Potato Salad with Tomato & Fresh Mozzarella
- Cookin’ Canuck’s Potato Salad with Gorgonzola, Sage & Red Chiles
- Fat-Free Vegan Kitchen’s Nava’s Three Potato Salad with Arugula
- Herbivoracious’ Green Garlic & Mint Potato Salad
- Cook & Be Merry’s Chicken & Potato Crisp Salad with Watercress
- Greek Potato Salad Recipe with Feta Cheese, Kalamata Olives & Oregano Dressing
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The dressing:
- 2 tbsp fresh lemon juice
- 1 tbsp minced fresh oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- The salad:
- 2 lb small Yukon gold or red-skinned potatoes, cut into 1/2-inch pieces
- Salt
- 2 1/2 oz. (1/2 cups) pitted and quartered kalamata olives
- 1 1/2 cups halved cherry tomatoes
- 2 oz. feta cheese, crumbled
Instructions
The dressing:
In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
The salad:
Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
Add the dressing and toss gently to combine. Serve.
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cheese,
dressing,
feta,
Greek,
olives,
potato,
potato salad,
recipe,
vegetarian