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By nanarose

Ingredients

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• Greek Potato Salad
• 2015 EatingWell: July/August 2015
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• 4.2 rating: None Average: 4.2 (6 votes)
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• Greek Potato Salad
• 10 10 servings
• 3/4 Serving Size: about 3/4 cup
• 30 Time: 30 minutes
• 45 Time: 45 minutes
• Nutrition Profile
• Diabetes appropriate | Healthy weight | Heart healthy | High potassium | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Gluten free |
• View Our Nutrition Guidelines »
• Ingredients
• 2 1/2 2 1/2 to 1-inch) yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
• 3/4 3/4 3/4 teaspoon salt, divided
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 3 3 3 tablespoons white-wine vinegar
• 1/4 1/4 1/4 cup finely chopped shallot
• 1 1 1 tablespoon Dijon mustard
• 1/2 1/2 1/2 teaspoon ground pepper
• 1 1 1 cup halved cherry tomatoes
• 1/3 1/3 1/3 cup crumbled feta cheese
• 1/4 1/4 1/4 cup quartered Kalamata olives
• 2 2 2 tablespoons chopped fresh oregano or 2 teaspoons dried
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• Preparation
• 1/2 to oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
• Tips & Notes
• to 1 Tip: Cover and refrigerate for up to 1 day.
• Nutrition
• 170 8 5 4 22 0 1 3 2 318 530 g mono); 4 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 1 g total sugars; 3 g protein; 2 g fiber; 318 mg sodium; 530 mg potassium.
• Nutrition Bonus: Vitamin C (16% daily value), Potassium (15% dv)
• 1 1/2 1 1/2
• 1 1/2 1 1/2 1 1/2 fat

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