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Greek Potato Salad

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

0 min

Ready

20 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ pounds potatoes
round red or white
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5 cups water
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1 x onion rings
purple
*
½ cup cucumbers
coarsely chopped
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5 each cherry tomatoes
halved
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1 small garlic cloves
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¼ cup yogurt, plain
low-fat
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2 tablespoons feta cheese
crumbled
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¼ teaspoon oregano
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teaspoon rosemary leaves
crushed, dried
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teaspoon black pepper
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4 each olives
ripe
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1 tablespoon parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
680.4 g potatoes
round red or white
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1.2 l water
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1 x onion rings
purple
*
118 ml cucumbers
coarsely chopped
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5 each cherry tomatoes
halved
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1 small garlic cloves
* Camera
59 ml yogurt, plain
low-fat
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3E+1 ml feta cheese
crumbled
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1.3 ml oregano
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0.6 ml rosemary leaves
crushed, dried
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0.6 ml black pepper
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4 each olives
ripe
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15 ml parsley leaves
fresh, chopped
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Directions

Combine Potatoes and 5 cup Water in A Large Saucepan; Bring To A Boil.

Cover, Reduce Heat and Simmer 15 Min. OR Till Tender. Drain Potatoes and Chill. Cut Potatoes Into ¾ in. Cubes. Combine Potatoes, Cucumber, and Tomatoes in A Large Bowl. Set Aside. Drop Garlic Through Chute in Processor With Processor Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt and Feta Cheese, Oregano and Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, Olives and Onion Rings If Desired. Cover and Chill Thoroughly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 439g (15.5 oz)
Amount per Serving
Calories 1319% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 59mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 19% Vitamin C 38%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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