Mediterranean Potato Salad

Mediterranean Potato Salad

56
hockeymom 1

"This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 139 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

56
  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. ...

Most helpful critical review

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

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. ...

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...

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 ...

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 abou...

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 ...

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...

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

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

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.