Reviewed: May 29, 2009

This is a fantastic twist on traditional potato salad! I love the addition of feta cheese and its easy switch out other ingredients depending on tastes/what's in the fridge. For example, I often use a homemade red wine vinaigrette in place of the Italian dressing. The salad holds up very well in the fridge (easily could be made a day or two ahead) and is always a hit! Thanks for the recipe :)

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sparklyspatula

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Reviewed: May 12, 2009

Perfect no dairy side

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SWULFF

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Reviewed: May 9, 2009

Fabulous recipe! A keeper!! Great to take on picnics as there's no mayonnaise to spoil. Also, it doesn't get soggy. Very fresh and healthy. The only change I made was using my own Balsamic vinaigrette instead of the Italian called for and new potatoes instead of Idaho. We loved it. I will keep this in mind for summer meals. I didn't use as much feta cheese as the recipe called for. Seems that much would have been overkill.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: May 4, 2009

Nice. I made this as written but toned down the feta by quite a bit and used red peppers instead of green. The recipe calls for 8oz - which is TWO of the regular-size containers of crumbled feta. I used 1 and had plenty. The results of this recipe depend greatly on what bottled dressing you use, so choose wisely. I used my favorite tuscan basil dressing and added oregano. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 4, 2009

This was delicious! We used Girard's Greek Feta Vinegarette, and it was the perfect top off, to an awesome greek spin on potato salad. Cut the recipe in half. This is the perfect side to a Greek Dinner.

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kelli

Home Town: Houston, Texas, USA

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Reviewed: Feb. 15, 2009

A perfect potato salad for the non mayo lovers! So light and perfect for the summer. I left out the feta (because I was preparing it for feta-haters) and it definitely lost something. Next time, I will put the feta on the side at least.

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Nefret

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

This was excellent...perfect for a summer BBQ. My mother in law was very impressed, she likes differnt meal ideas. Will be making this again.

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Ashes

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

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Reviewed: Sep. 12, 2008

Hello all, I'm doing a wedding for 50 people. I've looked for a few salads. This one looks easy to make as I don't have a lot of time "Mediterranean Potato Salad" One question I have is sliced and quartered cucumber? Is the cucumber peeled? Sorry sliced and then quartered means diced? I'll let you know how the dinner went. Thanks and have a great day! Chef Jaime

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Chef Jaime

Cooking Level: Professional

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 23, 2008

was not a hit, did not like it. sorry.

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Debbie

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Reviewed: Jul. 21, 2008

I made this with the "Absolutely Fabulous Greek Dressing." The basalmic vinegar gave the potatoes a very strange color, so I think I will not use it again. But it tasted REALLY good! My BIL didn't like it, but he's so picky that I didn't expect him to. Everyone else loved it. I also added kalamata olives for an extra mediterranean flare.

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mama2006

Cooking Level: Expert

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Reviewed: Jul. 11, 2008

Like everyone at allrecipes does, I heavily modified this recipe for my tastes and pantry. I used green peppers versus bell peppers, & made dressing with dijon mustard, olive oil, and apple cider in equal parts. I added dill, taragon, and lemon pepper to taste. I omitted lemon juice and feta as I didn't have any and added marinated artichoke hearts. I love this recipe because it has a cold vinegar base instead of mayo. Thanks for the great idea!!!

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Jun. 17, 2008

Very bland to me

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thisfatguy

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Reviewed: Jun. 9, 2008

This is absolutely delicious! I tried this out at a graduation party for my son...I never test drive recipes at things like that. But, I have to say I did and it was a complete hit! Many asked for the recipe. Hockeymom you are a star! I used GOOD SEASONS ITALIAN DRESSING and toasted a whole small pkg. of pita bread (ripped up) and threw them in. It is very similar to a Lebanese Bread Salad. (Fattoush) We loved it thanks!

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: May 26, 2008

Giving this 4 stars for the modifications I made. Threw in sliced black olives, only about 2-3oz of feta, and just a few squeezes of lemon. I also didn't use Italian dressing, but whipped up a small batch of the Absolutely Fabulous Greek/House Dressing from this site and used that instead for a truly Greek treat! I let it sit overnight, then splashed in some more dressing right before I took this to a BBQ. Very awesome! I think it's the dressing that really makes this dish because the combination of ingredients really isn't anything special, so make sure you use a really good, robust dressing to set off the veggies and cheese.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: May 20, 2008

This was great with just a few small changes to suit our tastes. I used really flavorful salad dressing which I think made the difference for us – Paul Newman’s Italian. I doubled the potatoes, dressing (not the lemon) and feta. Skipped the cucumber and did both red and orange peppers for color and crunch. This one tastes better at room temp - it was delicious tasting it when I first made it, and even better the next day! Thanks for a great recipe!

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TeamSewart

Cooking Level: Expert

Living In: Innisfil, Ontario, Canada

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Reviewed: Apr. 1, 2008

Ok, I'll admit it, I honeslty didn't measure anything, so I can't comment on the amounts as others did; I know that's not much of a help. Anyway, everyone enjoyed this different take on potato salad. Loved the feta addition. Thank you hockeymom!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 23, 2007

I'd give this a 10 Plus. I could not stop eating it/half of it was gone before dinner! I followed the reviewers advice (so many agreed to the changes) - I only used a splash or two of lemon juice, I cut way back on the feta cheese and I used only 1/2 the amount of cucumber. The cucumber has a very strong taste in this salad. It was a hit - the next time though I am going to serve the Feta cheese on the side. Thank you so much submitter!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 16, 2007

This was very good, but I made some significant changes. I cannot believe that you would really want to use this amount of feta; it must completely overwhelm the other ingredients. I used about 2 ounces of feta with the other proportions being the same. The other changes I made were as follows: used light italian dressing, added fresh parsley, and dried oregano.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 19, 2007

Outstanding. Feta flavor was real strong. My kids liked it also, but it was because they love olives. I used kalamata and green olives. I didnt have a green pepper.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jul. 17, 2006

Wonderful! I like potato salad, but I usually find it has too much mayonaisse (or mustard eww!). This was amazing!

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KJ

Cooking Level: Intermediate

Home Town: Weatherford, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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