Sometimes I just can't decide between my two favourite salads, Greek or Potato. This is a tasty combination of the two.
My Private Note
Units: US | Metric
- 500 g small new potatoes
- 1 small red onion, finely chopped
- 1/2 tablespoon Dijon mustard or 1/2 tablespoon English mustard
- 1 tablespoon lemon juice
- salt and pepper
- 3 tablespoons olive oil
- 10 black olives
- 2 courgettes, thickly sliced
- 100 g sugar snap peas
- 150 g cherry tomatoes
- 2 tablespoons fresh parsley or 2 tablespoons coriander
- 15 fresh mint leaves, shredded
- 100 g feta cheese
- 1Boil the potatoes until just tender.
- 2Meanwhile, make the dressing by mixing the mustard and lemon juice in a salad bowl.
- 3Add a bit of salt and then whisk in the olive oil.
- 4Stir in the in onion.
- 5Pit the olives, loosening the flesh in chunks, and then add them to the dressing.
- 6Heat a small pan of boiling water and drop in the courgetttes and sugar snap peas.
- 7Let cook for one minute, then drain.
- 8Add the cooked and drained potatoes, the courgettes and peas into the dressing.
- 9Season with lots of black pepper and stir until well mixed.
- 10Halve the tomatoes, then add them to the salad along with the parsley or coriander and the mint leaves.
- 11Toss once more, then slice the feta and lay on top.
- 12Serve and enjoy.
Browse Our Top Potato Recipes
Nutritional Facts for Greek Potato Salad
Serving Size: 1 (750 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 618.5
- Calories from Fat 309
- Total Fat 34.3 g
- Saturated Fat 10.8 g
- Cholesterol 44.5 mg
- Sodium 836.3 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 12.1 g
- Sugars 12.9 g
- Protein 17.2 g