Tastetrotting: Healthy Greek Potato Salad

Tastetrotting: Healthy Greek Potato Salad is a Mediterranean recipe that serves 4. One portion of this dish contains about 14g of protein, 29g of fat, and a total of 469 calories. For $3.85 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 887 people found this recipe to be flavorful and satisfying. It works well as a pretty expensive salad. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of fresh parsley, feta cheese, sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 30 minutes. The Fourth Of July will be even more special with this recipe. It is brought to you by Feed Me Phoebe. With a spoonacular score of 97%, this dish is amazing. 5 Easy Healthy Spring Salad Ideas – Greek Potato Salad (egg free) – Cat Cora – 50 Women Game Changers In Food, Greek Healthy Broccoli Salad, and Healthy Spinach and Feta Greek Pasta Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

¼ pound caper berries (or 2 tablespoons capers - or a mix of both!)

1 pint cherry tomatoes, halved (or 1lb vine tomatoes, roughly chopped)

1 cucumber, peeled, seeded and diced

¼ pound Greek feta cheese, crumbled

2 tablespoons finely chopped fresh parsley

½ pound pitted Kalamata olives

3 tablespoons fresh lemon juice

¼ cup olive oil

2 tablespoons white or red wine vinegar

Sea salt

½ small yellow onion, thinly sliced

6 medium Yukon gold potatoes (about 2 1/4 pounds)

Equipment:

sauce pan

mixing bowl

bowl

Cooking instruction summary:

Place the potato in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until the potatoes are fork tender, about 15-20 minutes. Drain and set aside until cool enough to touch. Cut the potatoes into 1-inch chunks.Meanwhile, combine the tomatoes, cucumbers, onion, olive, capers, parsley, lemon juice, vinegar, olive oil and 1 teaspoon salt in a large mixing bowl. Fold in the potatoes and taste for seasoning. Transfer to a serving bowl and garnish with the crumbled feta.

 

Step by step:


1. Place the potato in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until the potatoes are fork tender, about 15-20 minutes.

2. Drain and set aside until cool enough to touch.

3. Cut the potatoes into 1-inch chunks.Meanwhile, combine the tomatoes, cucumbers, onion, olive, capers, parsley, lemon juice, vinegar, olive oil and 1 teaspoon salt in a large mixing bowl. Fold in the potatoes and taste for seasoning.

4. Transfer to a serving bowl and garnish with the crumbled feta.


Nutrition Information:

Quickview
517k Calories
12g Protein
28g Total Fat
57g Carbs
45% Health Score
Limit These
Calories
517k
26%

Fat
28g
45%

  Saturated Fat
7g
46%

Carbohydrates
57g
19%

  Sugar
8g
9%

Cholesterol
25mg
8%

Sodium
2209mg
96%

Get Enough Of These
Protein
12g
24%

Vitamin C
88mg
107%

Vitamin K
62µg
60%

Vitamin B6
1mg
52%

Potassium
1525mg
44%

Fiber
9g
40%

Vitamin E
5mg
34%

Manganese
0.62mg
31%

Copper
0.61mg
30%

Phosphorus
300mg
30%

Magnesium
102mg
26%

Vitamin B2
0.42mg
24%

Calcium
240mg
24%

Vitamin A
1188IU
24%

Iron
4mg
23%

Folate
90µg
23%

Vitamin B1
0.34mg
23%

Vitamin B3
3mg
20%

Vitamin B5
1mg
14%

Zinc
2mg
13%

Selenium
6µg
9%

Vitamin B12
0.48µg
8%

covered percent of daily need
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