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Greek Potato Salad


As much as I like to try to recreate restaurant recipes at home, or put a new spin on one of my go-to recipes, sometimes I just like to try a new recipe and see how it turns out. Life Made Delicious has many great recipes and this Greek potato salad is no exception. I made it for my family and it got eight thumbs up. 
Here's the recipe from the Life Made Delicious site.




2 lb (1 kg) unpeeled new potatoes

2 medium bell peppers, cut into 1-inch/2.5 cm pieces

2 medium tomatoes, seeded, cut into eighths

1 medium cucumber, cut into 1-inch/2.5 cm pieces

1/2 medium red onion, very thinly sliced (1/2 cup/125 mL)

1/2 cup (125 mL) whole kalamata or ripe olives

1 package (4 oz/125 g) crumbled feta cheese (1 cup/250 mL)


Lemon Dressing:


1/2 cup (125 mL) olive or vegetable oil

1/4 cup (50 mL) lemon juice

1 tbsp (15 mL) finely chopped fresh or 1 tsp (5 mL) dried oregano leaves

1 tbsp (15 mL) Dijon mustard

1 tsp (5 mL) sugar

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 cloves garlic, finely chopped




If potatoes are large, cut in half. In medium 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 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.


This is really, really good, and we ate the leftovers for lunch the next day.