Greek Potato Salad

Greek Potato Salad
Write a review
Print
Ingredients
  1. Salad
  2. 2 lb unpeeled new potatoes
  3. 2 medium bell peppers, cut into 1-inch pieces
  4. 2 medium tomatoes, seeded, cut into eighths
  5. 1 medium cucumber, cut into 1-inch pieces
  6. 1/2 medium red onion, very thinly sliced (1/2 cup)
  7. 1/2 cup whole kalamata or ripe olives
  8. 1 package (4 oz) crumbled feta cheese (1 cup)
  9. Lemon Dressing
  10. 1/2 cup olive or vegetable oil
  11. 1/4 cup lemon juice
  12. 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
  13. 1 tablespoon Dijon mustard
  14. 1 teaspoon sugar
  15. 1/2 teaspoon salt
  16. 1/4 teaspoon pepper
  17. 2 cloves garlic, finely chopped
Instructions
  1. 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.
  2. 2 In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
  3. 3 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.
Holidays https://holidayspage.net/