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Mediterranean Potato Salad

SUBMITTED BY: hockeymom

"This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds potatoes
  • 1 green bell pepper, minced
  • 1 cucumber, sliced and quartered
  • 1/2 cup sliced red onion
  • 8 ounces crumbled feta cheese
  • 1 lemon, juiced
  • 1/2 cup Italian-style salad dressing
  • salt and pepper to taste
  • 3 pita breads, cut into wedges

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  3. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by GARLICKE
This is delicious! I doubled the recipe and used 1/4 cup of olive oil and 1 tablespoon of vinegar in place of the italian-style salad dressing. I used 1/4 cup of freshly squeezed lemon juice. I added 2 cloves of garlic minced and 1/2 teaspoon of dried oregano and 1 tablespoon of fresh chopped parsley. I even left out the green pepper, cucumber and feta cheese and this was great. It tastes just like the Greek potato salad my mother-in-law always makes. This is great for picnics because it tastes best served at room temperature and you can leave it setting out and you don't have to worry about it spoiling because there is no mayo. Everyone loved this and my husband is always looking for leftovers. We make this all the time, over and over again and everyone asks for this now instead of the potato salad with mayonnaise. Great recipe!

21 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2003 by DOYDOY
I made this FABULOUS salad for a barbecue. Everyone enjoyed it! I did substitute the lemon juice & Italian dressing for store bought Oregano & Feta Cheese dressing, and I also used an English cucumber. Thanks for sharing this great recipe Pam.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2004 by PAMELAANNEPOWELL
This salad is wonderful. It's light but filling and the leftovers are great and don't go soggy. I added kalamata olives and used the Kraft Greek w/Feta Cheese Salad Dressing instead of Italian. It's nice to have a change from the creamy potato salad.

10 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 154

  • Total Fat: 6.8g
  • Cholesterol: 13mg
  • Sodium: 281mg
  • Total Carbs: 19.6g
  •     Dietary Fiber: 2.2g
  • Protein: 4.5g

VIEW DETAILED NUTRITION

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