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Greek Potato Salad

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(Recipe ID: 131)

Serves 6

Preparation time: 25 minutes; Cook time: chill 2 hours

Source: Vito De Carolis

Chilling the mixed ingredients together is what brings out the great flavor in this salad.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pounds New potatoes
  • 2 tablespoons Parsley, minced
  • 1 Bunch celery, minced
  • 1/2 cup Black olives pitted, coarsely chopped (Kalamantha olives suggested)
  • 1/2 cup Green olives pitted, coarsely chopped
  • 1/4 teaspoon Dill, chopped
  • 1/4 teaspoon Fresh rosemary leaf, crumbled
  • 1 teaspoon Fine sea salt *
  • 1/2 teaspoon Freshly ground green peppercorn *
  • 2 tablespoons Fresh lemon juice
  • 3 tablespoons Extra virgin olive oil *

    Greek suggested

  • 1/4 cup Mayonnaise
  • 8 ounces Feta cheese, crumbled
  • 1/2 cup Whole milk (goat milk suggested)


  1. Boil potatoes until fork tender.
  2. Peel and slice fairly thin.
  3. Mix together feta cheese, mayonnaise, milk, lemon juice, and extra virgin olive oil; add dill, rosemary, salt, peppercorn, and 1 tablespoon parsley.
  4. Add potatoes, olives, and celery to dressing.
  5. Toss gently until well coated.
  6. Chill at least 2 hours to let flavor develop.
  7. Before serving, toss salad again and sprinkle with remaining 1 tablespoon parsley.

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