5 Easy Healthy Spring Salad Ideas – Greek Potato Salad (egg free) – Cat Cora – 50 Women Game Changers In Food
5 Easy Healthy Spring Salad Ideas – Greek Potato Salad (egg free) – Cat Cora – 50 Women Game Changers In Food might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 5g of protein, 16g of fat, and a total of 320 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.06 per serving. 232 people have made this recipe and would make it again. It is perfect for The Fourth Of July. If you have scallions, red onion, lemon juice, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Jeanettes Healthy Living. With a spoonacular score of 83%, this dish is amazing. Similar recipes include Detox Beet and Pink Grapefruit Salad – Betty Fussell – 50 Women Game Changers In Food, for Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes – Darinan Allen – 50 Women Game Changers In Food, and Easy Breakfast Bruschetta with Tomato and Avocado – Nigella Lawson – 50 Women Game Changers In Food.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
15 pitted and halved kalamata olives
1 teaspoon kosher salt
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano leaves
1 medium red onion, halved and sliced into half moons
2 pounds medium-sized red potatoes, washed and scrubbed
1 tablespoon red wine vinegar
salt and freshly ground black pepper
1/4 cup thinly chopped scallions, green and white parts
Equipment:
knife
pot
bowl
Cooking instruction summary:
Cut potatoes in half if large; otherwise you can leave them whole. Place potatoes in an 8 quart pot along with enough water to cover and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook until just tender, about 20-30 minutes depending on large the potatoes are. Use a fork or knife to test the potatoes. Potatoes are done when fork pierces potatoes through. Drain well. Cut potatoes into quarters. Reserve.Combine the onions, spring onions, olives, oregano, olive oil, vinegar, and lemon juice in a medium sized salad bowl.Toss potatoes with Dressing. Season to taste with salt and pepper.
Step by step:
1. Cut potatoes in half if large; otherwise you can leave them whole.
2. Place potatoes in an 8 quart pot along with enough water to cover and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook until just tender, about 20-30 minutes depending on large the potatoes are. Use a fork or knife to test the potatoes. Potatoes are done when fork pierces potatoes through.
3. Drain well.
4. Cut potatoes into quarters. Reserve.
5. Combine the onions, spring onions, olives, oregano, olive oil, vinegar, and lemon juice in a medium sized salad bowl.Toss potatoes with Dressing. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
