Wisconsin Potato and Vegetable Growers Association

Greek Potato Salad

Greek Potato Salad

Greek Potato Salad

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Course Salad, Side Dish
Servings 8
Calories 340 kcal


Potato Salad

  • 2 lbs. red potatoes diced and cooked
  • 1/4 lbs. Red onion diced
  • 12 Kalamata olives pitted and halved
  • 2 1/2 Tbsp. green olives sliced
  • 3 oz. feta cheese
  • 1 1/2 Tbsp. parsley chopped
  • 1/4 cup Red pepper diced
  • * Greek Dressing

*Greek Dressing

  • 1/4 cup Red wine vinegar
  • 1/8 cup white wine vinegar
  • 1 tsp. dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. black pepper fresh ground
  • 1 pinch cayenne pepper
  • 1 clove garlic
  • 1/3 cup olive oil extra virgin preferred
  • 1/2 cup canola oil
  • 1 tsp. oregano dried


Potato Salad

  • Prep all ingredients. Mix together and toss with Greek dressing.
  • Serve salad in a leaf lettuce lined bowl.

Greek Salad Dressing

  • In a blender, combine the vinegars, mustard, salt, pepper, cayenne pepper and garlic. Puree until well blended.
  • With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing.
  • Repeat with the canola oil.
  • Transfer the dressing to a container and stir in the oregano.
  • Taste the dressing and season with salt if necessary.
  • Dressing can be stored in refrigerator for up to one week.


Calories: 340kcalCarbohydrates: 21gProtein: 4gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 9mgSodium: 554mgPotassium: 592mgFiber: 3gSugar: 3gVitamin A: 492IUVitamin C: 21mgCalcium: 90mgIron: 2mg
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