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Greek Potato Salad

  • Serves: 4 people


For the salad

  • 2 large potatos, diced into 1 inch cubes
  • 2 large farm eggs
  • 2 carrots, peeled and diced into 1 inch cubes
  • 1/2 cucumber, diced into 1 inch cubes
  • 1 head of iceberg lettuce, torn
  • 1 bunch of green onions, minced
  • 8 green olives, pitted
  • 1 tbsp. fresh dill, minced
  • 3 tbsp. feta cheese, crumbled
  • 2 tbsp. Mt. Kofinas extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. vinegar
  • 2 tbsp. mayonnaise
  • salt and pepper to taste

For the dressing


    1. In a medium-sized saucepan, place the diced potatoes and cover with cold water.
    2. Bring to a boil. Lower the heat and simmer until done, being careful not to overcook.
    3. Drain and set aside.
    4. In another, smaller pan, place the eggs and enough water to cover.
    5. Bring to a rolling boil and immediately remove from heat.
    6. Cover the pan tightly and allow to sit for fifteen minutes.
    7. Drain the water and cover the eggs with ice water. Allow to chill completely.
    8. Peel the eggs and cut into small wedges.

    The Dressing

    1. In a small bowl, combine the ingredients for the dressing.
    2. Mix well and season with salt and pepper according to taste.
    3. Combine the salad ingredients in a large serving bowl and pour the dressing over.
    4. Serve chilled.
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