Greek Potato Salad
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow 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 |
|
| 5 | cups |
water
|
|
| 1 | x |
onion rings
purple |
* |
| ½ | cup |
cucumbers
coarsely chopped |
|
| 5 | each |
cherry tomatoes
halved |
|
| 1 | small |
garlic cloves
|
*
|
| ¼ | cup |
yogurt, plain
low-fat |
|
| 2 | tablespoons |
feta cheese
crumbled |
|
| ¼ | teaspoon |
oregano
|
|
| ⅛ | teaspoon |
rosemary leaves
crushed, dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | each |
olives
ripe |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
round red or white |
|
| 1.2 | l |
water
|
|
| 1 | x |
onion rings
purple |
* |
| 118 | ml |
cucumbers
coarsely chopped |
|
| 5 | each |
cherry tomatoes
halved |
|
| 1 | small |
garlic cloves
|
*
|
| 59 | ml |
yogurt, plain
low-fat |
|
| 3E+1 | ml |
feta cheese
crumbled |
|
| 1.3 | ml |
oregano
|
|
| 0.6 | ml |
rosemary leaves
crushed, dried |
|
| 0.6 | ml |
black pepper
|
|
| 4 | each |
olives
ripe |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
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.
