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Greek Potato Salad with Sun-Dried Tomato

Here's how you make Greek Potato Salad with Sun-Dried Tomato
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  • Servings: 10
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • DRESSING
  • 1 cup oil (extra-virgin olive oil)
  • 1 whole lemon (juice of large whole lemon -- no bottled for this! or can use 2 small lemons)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried oregano (preferably Greek oregano)
  • 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • SALAD
  • 3 pounds potatoes (baby red potatoes, cooked, quartered and cooled)
  • 1 cup feta cheese (crumbled)
  • 2/3 cup olives ( pitted and coarsely chopped kalamata olives)
  • 1 red onion, chopped
  • 1/3 cup sun-dried tomatoes (oil-packed, chopped)
  • 2 tablespoons chopped fresh oregano
  • Salt and freshly ground pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For dressing; whisk all ingredients together until well combined. Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano. Pour dressing over the salad note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste) Season with salt and freshly ground pepper to taste.

  • Step 2: Refrigerate for at least 2 hours before serving.

We hope you enjoy this recipe!

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