Greek Potato Salad with Dried Tomatoes

At a Glance

  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Cuisine: Mediterranean
  • Yield: 4
  • Ready Time:

Recipe By:


  •  1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
  •  1 cup (1 1/2 ounces) dried tomato halves, halved with kitchen shears
  •  1 cup sliced seedless cucumber
  •  1/2 cup sliced red onion
  •  1 cup crumbled feta cheese
  •  1/2 cup Greek olives or pitted ripe olives

 Lemon Dressing:

  •  1/4 cup olive oil
  •  1/4 cup water
  •  2 1/2 tablespoons lemon juice
  •  1 large clove garlic, pressed
  •  1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
  •  1 teaspoon salt
  •  1/2 teaspoon pepper


In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.

Calories: 333 Fat: 21g Cholesterol:


mg Sodium: 1085mg Fiber: 5g Protein: 9g

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