Since this one has rather a Greek cast to it, with the feta cheese and cucumber and olives (I substituted kalamata for the green), I replaced the Italian dressing with Greek and used this for a nice Greek supper. I made this dish (essentially a mayonnaise-free potato salad) early in the dayand chilled it, of course, so by dinnertime the flavors had melded nicely.
An attractive, easily made, scrumptious salad, which was very refreshing on the hot day when we ate it. The simple dressing was the perfect complement to the flavoursome summer vegetables. Apart from subbing kalamata olives for the green olives and baby spinach leaves for the lettuce, I made this exactly to the recipe. Everyone loved it, even a couple of not so confirmed salad eaters! Thank you for sharing this delightful recipe!
Very good salad. Used Romaine instead of baby lettuce and Bev's homemade Italian dressing which has become my favorite. Nice and crunchy and makes a very colorful presentation. Thanks so much for posting.