greek potato salad

I’m generally not a huge fan of potato salads, or potatoes – with the exception of sweet potatoes – for that matter, but this is definitely an exception. Perhaps if you throw in green beans, feta, and kalamata olives I can be convinced to eat anything, but this? I’m still longing for the leftovers. And that never happens in my world.

Maybe I like it so much because it is essentially the opposite of your typical potato salad, found in every deli counter, but I’d rather think it’s because it doesn’t contain a week’s worth of mayo per serving. Not to mention that it just tastes perfect.

Go ahead, make this for your next picnic or summer BBQ – I can assure you that it will go over well with any crowd. And if you have any leftovers? I’ll happily accept them.

Thanks to Georgene for sharing this delicious recipe!

Greek Potato Salad - 6-8 servings

• 1 lb red potatoes (I used a beautiful fingerling and purple potato blend)
• 3/4 cup Newman’s Own Caesar Salad Dressing
• 6 oz green beans
• 2 oz feta cheese
• 4 oz kalamata olives

Boil potatoes until tender. Drain water from pan. Pour 1/2 cup dressing over hot potatoes and mix so all potatoes are coated with dressing. Set aside and let cool.

Steam green beans until tender-crisp. Cut into 2 inch pieces. Let cool.

Pour remaining dressing (1/4 cup) over remaining ingredients and toss together.

Related posts:

1. greek pasta salad
2. ask the nutritionist: at the salad bar
3. sweet potato, spinach & chorizo soup
4. tyler’s couscous salad
5. warm winter-vegetable salad

Tagged as: recipes