Greek Potato Salad Recipe - The Nibble Webzine Of Food Adventures Greek Potato Salad Recipe
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Greek Potato Salad Recipe

Greek potato salad (photos and recipe © Bella Sun Luci | Mooney Farms.

Yukon Gold Potatoes (photo © Bonnie Plants).


If you haven’t yet selected a potato salad recipe for Labor Day weekend, we’d like to suggest this Greek Potato Salad. One way to make a potato salad recipe even better is to cross it with another favorite recipe—in this case, the Greek salad.

This recipe is courtesy Mooney Farms, which makes the Bella Sun Luci brand of sundried tomato products.

There’s more about sundried tomatoes below.

Ingredients For 4 Servings

  • 1 pound small yellow potatoes like Yukon Gold, cooked and cut into 1/4 inch slices
  • 1 cup sundried tomato halves in olive oil, drained (reserve the oil for the dressing)
  • 1 cup sliced seedless cucumber
  • 1/2 cup sliced red onion
  • 1 cup cubed feta cheese
  • 1/2 cup black and green Greek olives
  • Fresh basil leaves to garnish
    For The Dressing

  • Fresh lemon juice (1 part to 3 parts olive oil)
  • Olive Oil
  • 2 cloves garlic, crushed
  • 2 sprigs fresh oregano leaves, diced
  • Salt and pepper to taste


    1. PLACE potatoes in a 2-quart saucepan with 2 teaspoons of salt. Add water to approximately 2 inches above the potatoes.

    Cook, covered until tender, approximately 12 minutes. Do not overcook or the potatoes will fall apart in the salad.

    2. COMBINE the potatoes, sundried tomatoes and cucumber in bowl. Toss gently with hands. Arrange the onion, cheese, olives and basil leaves atop potato mixture.

    3. WHISK together the olive oil, lemon juice, garlic, oregano, salt and pepper to taste.

    The olive oil and lemon juice are in a 3:1 ratio. For one cup of dressing, use 3/4 cup olive oil and 1/4 cup lemon juice.

    You can use the olive oil drained from the tomatoes as part of the olive oil measure.

    4. DRIZZLE the dressing over the potato salad.

    An assortment of sundried tomato products from Bella Sun Luci.

    Sun-dried tomatoes are ripe tomatoes that have been sun-dried or oven-dried, causing most of the moisture to evaporate. The larger the tomato, the more moisture evaporates—up to 93%. As a result, it takes from 8 to 14 kilos of fresh tomatoes to make a single kilo of sundried tomatoes.

    Originally made from red plum tomatoes, today sundried tomatoes are available in a assorted tomato varieties, colors and shapes (halves and julienne-cut, for example).

    Naturally sundried tomatoes spend 4-10 days in the sun, and are usually pre-treated with sulfur dioxide, which prevents spoilage by bacteria and oxidation. No nutrition is lost in the drying process.

    Sundried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.

    Sundried tomatoes are a boon when vine-ripened tomatoes are out of season. But they also work year-round in recipes where ripe, raw tomatoes don’t fit as well.

    Bella Sun Lucie has a robust line of sundried products, made from California-grown tomatoes:

  • Plain dried tomatoes, loose or packaged, halves or julienne-cut
  • Dried tomatoes with seasonings (Bella Sun Luci has julienne-cut varieties with oregano, basil and garlic and another with jalapeño chiles)
  • Tomatoes in olive oil: halves or julienne-cut, plain or with seasonings (Bella Sun Luci makes both cuts with Italian herbs)
  • Sun Dried Tomato Pesto with whole pine nuts
  • Sun Dried Tomato Bruschetta with Italian Basil
  • Sun Dried Tomato Risotto Mix
    Purées and sundried tomato sauces are available from other manufacturers.

    The original, hyphenated, form of the word has evolved into a compound word (similar to web-site and website). Take your choice.

    THE NIBBLE uses “sundried,” except when referring to products that are spelled “sun-dried” by their manufacturers.


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