Greek Potato Salad

Prep Time:
15 mins

Cook Time:
15 mins

Cool Time:
5 mins

Total Time:
35 mins

Servings:
6

Ingredients

Directions

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.

Cook’s Note

It’s important not to overcook the potatoes, and to add the dressing while potatoes are still warm. If available, I’d recommend using sheep’s milk feta cheese.

If you have time, set aside for an hour or so to allow the flavors to meld. If you don’t, it still can be eaten immediately and enjoyed. This may be served warm or chilled, but our preference is warm.

Nutrition Facts (per serving)