LIGHT AND EASY GREEK POTATO SALAD
Light, easy, hard to mess up, easily multiplied.
Provided by UAReba
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g
PATATOSALATA (GREEK POTATO SALAD)
Steps:
- Cut the onion into thin slices, then cut the slices in half.
- Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
- Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
- Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in 1-minute increments.
- Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
- Place the potatoes in a serving bowl or dish. Add the onions and toss together.
- Combine the olive oil, lemon juice , garlic, salt, and pepper in a small bowl using a whisk.
- Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.
Nutrition Facts : Calories 415 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, Sodium 376 mg, Sugar 3 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
GREEK POTATO SALAD
My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?
Provided by evelynathens
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
Nutrition Facts : Calories 486.9, Fat 27.4, SaturatedFat 3.8, Sodium 413, Carbohydrate 56.4, Fiber 7.5, Sugar 2.9, Protein 6.8
GREEK POTATO SALAD
Make and share this Greek Potato Salad recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potato slices 10-12 minutes or until fork-tender; drain.
- While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
- Whisk together dressing ingredients and set aside.
- Drain tomatoes and press dry with paper toweling.
- Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
- Place on serving platter and garnish with onions, cheese and olives.
GREEK-INSPIRED POTATO SALAD
My favorite potato salad recipe. Feta and sun-dried tomatoes set it apart.
Provided by Brian Genest
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil; add potatoes. Boil until fork-tender and mashably soft, about 12 minutes. Drain and immediately place potatoes in a bowl of cold water to prevent further cooking.
- Combine mayonnaise, sour cream, feta cheese, onion, tomatoes, garlic, lemon juice, oil, pepper, and salt in a bowl and mix evenly. Fold in drained potatoes.
- Let sit for 1 hour in a refrigerator before serving.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 30.3 g, Cholesterol 37.1 mg, Fat 33.2 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 9.7 g, Sodium 502.7 mg, Sugar 3.5 g
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