Greek Mushroom & Potato Salad

Here is a recipe for a gourmet potato salad with Mediterranean flair. Greek Mushroom and Potato Salad with Cherry Tomatoes, Feta Cheese, and Olives
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Salad, Starters
Cuisine Greek, South African
Servings 4


For the salad

  • 400 g baby potatoes sliced in half
  • 1 tsp dried oregano
  • 250 g white button mushrooms sliced in half
  • ½ red onion thinly sliced
  • 200 g cherry tomatoes sliced in half
  • ½ large cucumber deseeded and roughly chopped
  • 100 g feta cheese roughly broken into chunks
  • 100 g black olives preferably Kalamata
  • 1 handful fresh oregano leaves

For serving

  • olive oil for cooking and dressing
  • juice of 1 lemon for dressing
  • salt and pepper to taste


For the potatoes

  • Gently boil the potatoes in salted water until tender.
    Drain and leave to steam dry and cool.
  • When cool, place in a bowl and season with salt and pepper.
    Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well.

For the mushrooms

  • Heat a large frying pan over medium high heat.
    Add a drizzle of olive oil.
    Cook the white buttons until lightly golden brown. Season well.

To assemble

  • Put the onion, tomatoes and cucumber in a bowl and season to taste.
    Add the mushrooms and potatoes and mix.
  • Scatter the top of the salad with feta, olives and oregano leaves.
    Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve.
Keyword greek, salad, sides, starters