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greek potato salad with dried tomatoes


COOK TIME: 25 minutes


  • ​1 lb. of potatoes, cut into 1/4 inch think slices

  • 1 cup dried tomatoes, halved

  • 1 cup sliced cucumber

  • 1/2 cup red onion sliced

  • 1 cup crumbled feta cheese

  • 1/2 cup Kalamata or pitted ripe olives

  1. In a medium sauce pan, bring Potatoes and enough water to a boil. Reduce heat to medium and cook, covered for 10-15 minutes or until just tender. Drain and set aside.

  2. Place tomatoes in a medium heat proof bowl, cover with boiling water. Let stand for 10 minutes. Drain and pat dry.

  3. In a large bowl, whisk together dressing ingredients.

  4. Add Potatoes, tomatoes and cucumbers to dressing and toss to coat.

  5. Place on large serving platter and arrange onion, feta cheese and olives over top.

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