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:
covered percent of daily need
