Mediterranean potato salad

    Mediterranean potato salad

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    About this recipe: This is a nice change from a traditional potato salad. It's very light and is a great side dish for barbecue parties! Serve with pitta bread wedges if desired.

    Ingredients
    Serves: 16 

    • 1kg potatoes
    • 1 green pepper, minced
    • 1 cucumber, sliced and quartered
    • 1/4 red onion, thinly sliced
    • 225g feta cheese, crumbled
    • 1 lemon, juiced
    • 120ml Italian-style balsamic dressing
    • salt and pepper to taste
    • 3 pitta breads, cut into wedges (optional)

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Bring a large pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
    2. In a large bowl, combine the potatoes, green pepper, cucumber, red onion and feta.
    3. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pitta bread wedges.
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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (77)

    by
    94

    This is delicious! I doubled the recipe and used 1/4 cup of olive oil and 1 tablespoon of vinegar in place of the italian-style salad dressing. I used 1/4 cup of freshly squeezed lemon juice. I added 2 cloves of garlic minced and 1/2 teaspoon of dried oregano and 1 tablespoon of fresh chopped parsley. I even left out the green pepper, cucumber and feta cheese and this was great. It tastes just like the Greek potato salad my mother-in-law always makes. This is great for picnics because it tastes best served at room temperature and you can leave it setting out and you don't have to worry about it spoiling because there is no mayo. Everyone loved this and my husband is always looking for leftovers. We make this all the time, over and over again and everyone asks for this now instead of the potato salad with mayonnaise. Great recipe!  -  06 Apr 2002  (Review from Allrecipes US | Canada)

    by
    49

    This salad is wonderful. It's light but filling and the leftovers are great and don't go soggy. I added kalamata olives and used the Kraft Greek w/Feta Cheese Salad Dressing instead of Italian. It's nice to have a change from the creamy potato salad.  -  21 Jun 2004  (Review from Allrecipes US | Canada)

    by
    43

    I made this FABULOUS salad for a barbecue. Everyone enjoyed it! I did substitute the lemon juice & Italian dressing for store bought Oregano & Feta Cheese dressing, and I also used an English cucumber. Thanks for sharing this great recipe Pam.  -  03 Jul 2000  (Review from Allrecipes US | Canada)

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