Name: Greek Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Greek
Ingredients: 24 ounces unpeeled bite-sized potatoes; 1 stalk celery, diagonally sliced; 1/2 cup sliced Kalamata olives; 1/2 cup diced red onions; 1/3 cup roughly chopped fresh dill; 1 (2-ounce) jar diced pimento, drained; 1/2 cup olive oil; 3 tablespoons freshly-squeezed lemon juice.; 1 teaspoon dried oregano; 1/2 teaspoon salt; freshly-ground black pepper to taste; 1/2 cup roughly crumbled feta cheese, or to taste

Greek Potato Salad

This Greek potato salad is a refreshing change from classic mayo potato salad. It has lighter and brighter flavors, goes well with most entrees, and we particularly enjoy it during the summer for BBQs or any backyard gathering.

35 min total 15 min prep 15 min cook 6 335 cal

Instructions

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1 Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
2 Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
3 Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.