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.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6
Ingredients
- 24 ounces unpeeled bite-sized potatoes
- 1 stalk celery, diagonally sliced
- 1/2 cup pitted and sliced K alamata 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
Steps
- 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.
- 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.
- 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.
