Reviewed: Apr. 6, 2002

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!

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59 users found this review helpful

Reviewer:

GARLICKE

Reviewed: Jun. 21, 2004

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.

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39 users found this review helpful

Reviewer:

PAMELAANNEPOWELL

Reviewed: Jul. 3, 2000

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.

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34 users found this review helpful

Reviewer:

DOYDOY

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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31 users found this review helpful

Reviewer:

ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 19, 2004

I hate the traditional style potato salad, ran across this recipe and decided to try it. I LOVED it. As another reviewer mentioned I would use the lemon juice to taste. I actually only added a couple splashes of lemon juice and that was enough for me. I used half the amount of feta the recipe called for and I think that was perfect! Not too tangy for those that don't like tangy cheese. Otherwise I used the recipe as stated. Oh, I also used tri color bell peppers. This salad has a wonderful mix of textures! I cut up my potaoes and veggies very chunky. My whole family thought it was great. Thanks.

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22 users found this review helpful

Reviewer:

PTHOMPS2

Reviewed: Jul. 16, 2003

The first time I recreated this recipe was for my Godchild's High School Graduation open house. We served at least 200 people 4 different salads along with Italian Beef on hard crusty rolls. A number of the guests came up to my sister (mother of the graduate) and I proclaiming that we had the "best ever" open house fare. This potato salad was incredibly colorful and beautiful,(we used red, yellow, and orange peppers along with red onions). The flavor is tangy and sassy. FIVE STARS!!!!!

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17 users found this review helpful

Reviewer:

LICKMYSPATULA

Reviewed: Aug. 1, 2000

Very light and refreshing, A nice change from traditionally heavy potato salads.

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13 users found this review helpful

Reviewer:

cooking in cow town

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

Reviewed: May 30, 2005

the lemon in this dressing is overpowering. Take it out, and you're really left with cold potatoes in italian dressing.

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11 users found this review helpful

Reviewer:

CHIO182

Reviewed: Apr. 29, 2003

Very good. I used low-fat dressing and extra feta cheese. I let it sit overnight before I served it at a barbecue. Went over very well with the crowd.

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11 users found this review helpful