Greek Potato Salad with Dried Tomatoes Recipe

Name: Greek Potato Salad with Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 md. potatoes, uniform in size, cut into 1/4-inch slices; 1 cup dried tomato halves, halved with kitchen shears; 1/4 cup olive oil; 1/4 cup water; 2-1/2 tbsp. lemon juice; 1 lg. clove garlic, pressed; 1 tbsp. fresh oregano, chopped; 1 tsp. dried oregano leaves; 1 tsp. salt; 1 cup seedless cucumber, sliced; 1/2 cup red onion, sliced; 1 cup feta cheese, crumbled; 1/2 cup Greek olives; ripe olives, pitted; 1/2 tsp. pepper

Servings: persons

3 md. potatoes, uniform in size, cut into 1/4-inch slices
1 cup dried tomato halves, halved with kitchen shears
1/4 cup olive oil
1/4 cup water
2-1/2 tbsp. lemon juice
1 lg. clove garlic, pressed
1 tbsp. fresh oregano, chopped
1 tsp. dried oregano leaves
1 tsp. salt
1 cup seedless cucumber, sliced
1/2 cup red onion, sliced
1 cup feta cheese, crumbled
1/2 cup Greek olives
ripe olives, pitted
1/2 tsp. pepper

1
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches boiling water until tender, about 12 minutes; drain and set aside.
2
Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing.
3
Thoroughly drain tomatoes and pat dry with paper towels.
4
Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat.
5
Mound potato mixture on plate.
6
Arrange onion, cheese and olives on top.
7
Lemon Dressing: In large bowl whisk together all dressing ingredients.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 md. potatoes, uniform in size, cut into 1/4-inch slices, 1 cup dried tomato halves, halved with kitchen shears, 1/4 cup olive oil, 1/4 cup water, and more.

Yes, Greek Potato Salad with Dried Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Potato Salad with Dried Tomatoes

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