Greek Potato Salad


  • 2 lbs (1 kg) unpeeled red potatoes, cut into ½-inch (1 cm) cubes
  • ½ cup (125 mL) water
  • 1   lemon
  • ½ cup (125 mL) Italian salad dressing
  • 1   green bell pepper, diced
  • ½ cup (125 mL) thinly sliced red onion
  • 1 medium cucumber, thinly sliced
  • ½ cup (125 mL) sliced pitted ripe olives
  • 1 pkg (8 oz/250 g) crumbled feta cheese
  •  Salt and ground black pepper to taste
  • 8   pita bread rounds (optional)


  1. Cut potatoes into ½ in. (1 cm) using Crinkle Cutter. Place potatoes in 3-qt. Micro-Cooker® Plus; add water and cover. Microwave on HIGH 7-10 minutes or until potatoes are tender when pierced with a fork; drain. Cool potatoes quickly by placing under cold running water; drain.
  2. Zest lemon to measure 2 teaspoons. Juice lemon to measure 1 teaspoon. In a small bowl, whisk lemon zest, juice and dressing until well blended.
  3. Dice bell pepper using a utility knife. Slice onion and cucumber using the No. 3 thickness of the Rapid-Prep Mandoline; cut cucumber slices into quarters. Toss potatoes, bell pepper, onion, cucumber and olives in large serving bowl. Pour dressing mixture over potatoes; toss to coat. Sprinkle cheese over salad; season with salt and black pepper. Refrigerate until ready to serve. Serve with pita bread, if desired.


  • 16  servings

Nutrients per serving:

Calories 100, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 10 g, Protein 4 g, Sodium 360 mg, Fiber 1 g

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