Greek Potato Salad

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A delicious non- mayo alternative that is the hit of every cookout! Note- it is best to make this the night before as it tastes much better once the flavors have blended from sitting in the fridge.

Serves: 12-15

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: dish · side ·


*5 lb. red potatoes (baby or regular)
*1 bunch scallions
*1 can black olives (no pits)
*1 package (about 1/2 lb.)
*olive oil
*salt and pepper


1. Wash (do not peel) and cut potatoes into bite-size pieces.
2. Boil about 15 minutes or until tender and soft.
3. Leave on counter until potatoes reach room temperature- if you are in a hurry you can put them in the fridge until they're room temperature.
4. Halve the olives, chop the bunch of scallions into 1/2 inch pieces, set aside
5. Put potatoes in serving dish and crumble all of feta cheese on top.
6. Add approximately 1/2 to 1/3 a bottle of olive oil and lots of salt and pepper (the more olive oil you add, the more s&p you need)
7. Throw in olives and scallions.
8. Mix with hands until feta is well distributed and olive oil evenly coats all potatoes- should be a thick mixture coating all pieces evenly.
9. Cover with foil/saran wrap and chill in fridge overnight- serve straight out of the fridge and enjoy!


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