Greek potato salad

Prep 10 min
Total 30 min
Serves 6



680 g
mini yellow potatoes
1/4 cup
oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup
pitted kalamata olives, chopped
1/3 cup
crumbled feta
3 cups
packed hearty mesclun greens, or baby spinach leaves

Lemon oregano dressing

3 tbsp
extra-virgin olive oil
3 tbsp
garlic clove, minced
1 tsp
dried Greek oregano
1/2 tsp


  • ADD potatoes to a large pot of cold salted water. Bring to a boil and cook until tender, 15 min. Drain and run under cold water for 30 seconds, until cool enough to handle but still warm. Halve or quarter larger potatoes and set aside.
  • DRESSING: Whisk oil, lemon juice, garlic, oregano and salt in a large bowl. Stir in sun-dried tomatoes, olives and feta. Set aside.
  • ADD potatoes and toss to coat. To serve warm, stir in greens. If serving cold, chill potato salad and stir in greens just before serving.


Calories 191, Protein 4 g, Carbohydrates 22 g, Fat 10 g, Fibre 3 g, Sodium 633 mg. Excellent source of vitamin A

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