• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Greek Potato Salad with Dried Tomatoes

  • Recipe Submitted by on

Category: Side Dishes, Salads

 Ingredients List

  • 1 lb (3 medium) potatoes
  • -- uniform in size,
  • -- cut into 1/4-inch slices
  • 1 c Dried tomato halves
  • - (1 1/2 ounces)
  • -halved with kitchen shears


1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove; pressed
1 tb Chopped fresh oregano; OR..
1 ts -Dried oregano leaves
1 ts Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives
-OR- pitted ripe olives

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 prepare dressing. 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.

Lemon Dressing: In large bowl whisk together all dressing

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with
Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg
cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g

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