Stay up to date with Meredith Dairy!

    Greek Potato Salad

    This beautiful salad can be made a day in advance and makes the perfect pairing for steaks or barbecue meat and veggies. A more filling version of a traditional Greek salad, this one won't leave even the pickiest eater hungry!

    Serves 4 people


    • 1 kg of white washed potatoes, washed (you can leave thin skin on)
    • 1/2 red onion
    • 1/4 cup of pitted kalamata olives
    • 2 tbsp of chopped mint
    • half of a squeezed lemon
    • 3 tbsp of extra virgin olive oil
    • 5 cubes of Meredith Dairy Marinated Goat Cheese
    • salt and pepper


    • Step 1 Boil the potatoes until cooked, then run under cold water to prevent them overcooking. Chop into halves or quarters depending on the size of the potatoes.
    • Step 2 Cut the half of a red onion into half rings and separate. Add into a small bowl of cold water (this helps to reduce the acidity) for 10 minutes.
    • Step 3 Mix the dressing: Pour the olive oil into the lemon juice slowly as a thin line, while continuously quickly whisking it.
    • Step 4 Mix red onion, olives and mint together with the potatoes and stir in the dressing.
    • Step 5 Assemble on a flat serving tray. Lightly crumble Meredith Dairy Marinated Goat Cheese on top. Enjoy cold.

    Products Used

    • Photo of Marinated Goat Cheese 320g Marinated Goat Cheese 320g