Greek Potato Salad With Sun-Dried Tomatoes

READY IN: 55mins
Recipe by Galley Wench

Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!

Top Review by Kumquat the Cats fr

This really suited my taste, so how could I possibly pass this up? Very flavorful, even with only 1 tablespoon oil and low-fat feta. I recommend using the best quality sun-dried tomatoes for this salad, and I prefer not to soften them with boiling water as I like the chewy texture. I used baby white potatoes as that was what I had on hand. Next time, I might add a bit more potato, maybe 1 1/2 lbs and keep everything else the same as per review. Many thanks for this great recipe!

Ingredients Nutrition

Directions

  1. Place in potatoes in 2 quart saucepan.
  2. Add approximately 2 inches of water.
  3. Cook, covered until tender, for approximately 12 minutes.
  4. Do Not Overcook.
  5. Drain and set aside.
  6. Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
  7. Drain tomatoes and pat dry.
  8. Add potatoes, tomoates and cucumber to bowl.
  9. Drizzle with dressing and toss to coat.
  10. Can be served cold or at room temperature.
  11. Arrange onion, cheese and olives on top.
  12. Dressing:.
  13. Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

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