Greek Potato Salad With Sun-Dried Tomatoes

Total Time
Prep 55 mins
Cook 0 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Kumquat the Cat's friend June 11, 2006

Loved all the flavors in this. It definitely tasted Greek. I followed other reviewers and used 1.5 pounds of potatoes and 1 tablespoon of oil (I made up the missing liquid with more lemon juice). I also ommitted the sugar and decreased the salt. Yummy. Served 5 as a side dish.

Maito August 28, 2011

Very nice salad. I also mixed all the vegetables together and then added the dressing. Thank you for sharing.

iris5555 June 10, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a