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Greek Potato Salad

July 4, 2016




2 lb. unpeeled new potatoes

2 medium bell peppers, cut into 1-inch pieces

2 medium tomatoes, seeded, cut into eighths

1 medium cucumber, cut into 1-inch pieces

1/2 medium red onion, very thinly sliced (1/2 cup)

1/2 cup whole Kalamata or ripe olives

1 package (4 oz.) crumbled feta cheese (1 cup)

Lemon Dressing

1/2 cup extra virgin olive or vegetable oil

1/4 cup lemon juice

1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, finely chopped


  1. If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
  1. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
  2. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

From → Lemon, Salad

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