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Feta Potato Salad

Feta Potato SaladAn extraordinary Greek-style potato salad with red potatoes, kalamata olives and artichoke hearts tossed in a peppery lemon-chive vinaigrette.

Recipe Ingredients:

1 pound new red potatoes, cooked, quartered
1/2 cup sliced kalamata or ripe olives
1 cup (6 ounces) crumbled peppercorn feta cheese
1 (14-ounce) can artichoke hearts, quartered

1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon pepper
1 tablespoon chopped chives
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt, to taste

Cooking Directions:

  1. For Salad: In a large bowl, combine the potatoes, olives, cheese, and artichoke hearts.
  2. For Dressing: In a small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake well to mix; pour over the salad ingredients. Toss gently; chill before serving.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.