Mediterranean Potato Salad

Mediterranean Potato Salad

52 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  hockeymom

“This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!”

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Adjust Servings

Original recipe yields 16 servings



  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  3. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

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Reviews (52)

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This is delicious! I doubled the recipe and used 1/4 cup of olive oil and 1 tablespoon of vinegar in place of the italian-style salad dressing. I used 1/4 cup of freshly squeezed lemon juice. I added 2 cloves of garlic minced and 1/2 teaspoon of dried oregano and 1 tablespoon of fresh chopped parsley. I even left out the green pepper, cucumber and feta cheese and this was great. It tastes just like the Greek potato salad my mother-in-law always makes. This is great for picnics because it tastes best served at room temperature and you can leave it setting out and you don't have to worry about it spoiling because there is no mayo. Everyone loved this and my husband is always looking for leftovers. We make this all the time, over and over again and everyone asks for this now instead of the potato salad with mayonnaise. Great recipe!



This salad is wonderful. It's light but filling and the leftovers are great and don't go soggy. I added kalamata olives and used the Kraft Greek w/Feta Cheese Salad Dressing instead of Italian. It's nice to have a change from the creamy potato salad.



I made this FABULOUS salad for a barbecue. Everyone enjoyed it! I did substitute the lemon juice & Italian dressing for store bought Oregano & Feta Cheese dressing, and I also used an English cucumber. Thanks for sharing this great recipe Pam.

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Amount Per Serving (16 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Potato and Bacon Salad


next recipe:

Dill Sour Cream Potato Salad