Greek Isles Potato Salad

Greek Isles Potato Salad

Recipe provided by Diane Halferty of Corpus Christi, Texas.

  • prep
  • cook
  • 8 servings


  • 2/3 cup extra-virgin olive oil

  • 1/3 cup red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried rosemary

  • 2 lbs. red potatoes with skin, cooked, cooled and cubed

  • 1/4 cup Lindsay┬« Lindsay┬« Sliced Sweet Banana Peppers, seeded and diced

  • 1 cup (4 oz.) crumbled feta cheese

  • 1 sweet red bell pepper, seeded and diced

  • 1 small cucumber, peeled seeded and diced

  • 1 cup chopped Lindsay┬« Greek Kalamata Pitted Olives or Ripe Pitted Olives

Cooking Directions

  1. In a large bowl combine oil, vinegar, mustard, oregano, and rosemary; mix well.

  2. Add potatoes to oil mixture; toss well.

  3. Add remaining ingredients; toss well.

  4. Serve at room temperature or chilled.


  • Calories347
  • Fat27g
  • Protein5g
  • Cholesterol13mg
  • Total Carbs22g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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