Greek potato salad


  • Prep Time10 mins
  • Total Time30 mins
  • Makes6 servings
Greek potato salad

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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 lemon juice

  • 1 garlic clove, minced

  • 1 tsp dried Greek oregano

  • 1/2 tsp salt


  • 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.

Chatelaine basics - How to mash potatoes

Nutrition (per serving)

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