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Greek Potato Salad Recipe

Greek Potato Salad
Source: Betty Crocker

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Ingredients

  • 2 lb unpeeled new potatoes
  • 2 medium bell peppers, cut into 1-inch pieces
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into 1-inch pieces
  • 1/2 medium red onion, very thinly sliced (1/2 cup)
  • 1/2 cup whole kalamata or ripe olives
  • 1 package (4 oz) crumbled feta cheese (1 cup)
  • 1/2 cup olive or vegetable oil
  • 1/4 cup lemon juice
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, finely chopped
PREP TIME
23m
COOK TIME
22m
TOTAL TIME
45m
YIELD
6 servings

Instructions

  • If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket).
  • Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat.
  • Steam 18 to 22 minutes or until tender; cool to room temperature.
  • In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
  • Add potatoes and remaining salad ingredients except cheese to dressing; toss.
  • Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

Side Dishes

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A recipe from Betty Crocker

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