Greek Potato Salad With Sun-Dried Tomatoes

"Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!"
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:




  • Place in potatoes in 2 quart saucepan.
  • Add approximately 2 inches of water.
  • Cook, covered until tender, for approximately 12 minutes.
  • Do Not Overcook.
  • Drain and set aside.
  • Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
  • Drain tomatoes and pat dry.
  • Add potatoes, tomoates and cucumber to bowl.
  • Drizzle with dressing and toss to coat.
  • Can be served cold or at room temperature.
  • Arrange onion, cheese and olives on top.
  • Dressing:

  • Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

Questions & Replies

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  1. 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!
  2. Maito
    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.
  3. iris5555
    Very nice salad. I also mixed all the vegetables together and then added the dressing. Thank you for sharing.
  4. Chef Kate
    A delicious potato salad. I love the lemon dressing. I followed instructions--only change--I added the onions to the potatoes, tomatoes and cukes and let them marinate a bit in the dressing. Had it at room temperature over Bibb lettuce--super!
  5. SugaredAlmond
    This was really lovely and summery. I used Vivaldi new potatoes, and sundreied tomatoes in oil, as that's what I had in. I also stirred in some salad leaves (baby spinach, rocket and lambs leaf lettuce), as they needed using! I served this still very slightly warm. It was so nice I've made some more to bring to work for myn lunch today.


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