Wednesday, February 1, 2012

Colorful Potato Salad

A tasty, delicious and colorful potatoes salad ideal as complement to dishes rich in proteins. Fit great with feta cheese or plain omelet.

The Ingredients

5-6 medium potatoes
1 onion dry chopped
2 fresh spring onions chopped
2-3 tablespoons anise chopped
½ green, ½ red and ½ orange peppers cut in small pieces
4-5 pickled cucumbers chopped
10-12 cherry tomatoes halved
3 boiled eggs halved
7-8 pitted Kalamata olives halved
Salt and pepper to taste
2 tablespoons caper
1 pinch of oregano

For the Dressing
⅓ cup extra virgin olive oil
1 tablespoon mustard
Juice of one lemon


1. Wash the potatoes and boil in salted water. When boiled, peel and let them cool. Cut into cubes, about bite size, and put in a large bowl.

2. Clean, wash, strain all vegetables and chop them.
Halve olives, chop cucumbers, peel and halve eggs.
Add all prepared ingredients in potatoes’ bowl, salt and pepper to taste and toss well.

3. Put dressing ingredients in a blender and mix well.
Pour dressing over salad and top with oregano.

4. Cover bowl with plastic and refrigerate for half an hour.

5. Transfer to a salad dish, decorate with halved eggs, anise leaves and serve.


  1. This looks so nice Helen. Such a healthy and filling dish. Well done!

    1. Thank you, Alida, for your nice comment.
      It is a healthy dish and a really complete meal.
      i love salads very much.

  2. I love colorful salads like this one! Especially if it contains something more consistent like potatoes and eggs!

  3. Hi Ruth, welcome to my blog!
    I love salads too very much.
    Thank you for visiting.