I’m generally not a huge fan of potato salads, or potatoes – with the exception of sweet potatoes – for that matter, but this is definitely an exception. Perhaps if you throw in green beans, feta, and kalamata olives I can be convinced to eat anything, but this? I’m still longing for the leftovers. And that never happens in my world.
Maybe I like it so much because it is essentially the opposite of your typical potato salad, found in every deli counter, but I’d rather think it’s because it doesn’t contain a week’s worth of mayo per serving. Not to mention that it just tastes perfect.
Go ahead, make this for your next picnic or summer BBQ – I can assure you that it will go over well with any crowd. And if you have any leftovers? I’ll happily accept them. 🙂
Thanks to Georgene for sharing this delicious recipe!
Greek Potato Salad – 6-8 servings
- 1 lb red potatoes (I used a beautiful fingerling and purple potato blend)
- 3/4 cup Newman’s Own Caesar Salad Dressing
- 6 oz green beans
- 2 oz feta cheese
- 4 oz kalamata olives
Boil potatoes until tender. Drain water from pan. Pour 1/2 cup dressing over hot potatoes and mix so all potatoes are coated with dressing. Set aside and let cool.
Steam green beans until tender-crisp. Cut into 2 inch pieces. Let cool.
Pour remaining dressing (1/4 cup) over remaining ingredients and toss together.