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Greek Potato Salad

 

51

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

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
*
teaspoon rosemary leaves
crushed, dried
*
teaspoon black pepper
*
4 each olives
ripe
*
1 tablespoon 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 439g (15.5 oz)
Amount per Serving
Calories 1319% of calories 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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