Greek Potato Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
6
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Calories
270 kcal
-
Cuisine
Mediterranean, Greek, American
Greek Potato Salad
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A delicious potato salad bursting with Mediterranean flavor.
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Ingredients
- 1 ½ pounds (680g) baby potatoes
- ¾ cup (135g) kalamata olives
- ¼ cup (30g) capers drained
- 1 medium red onion thinly sliced
- ¼ cup (14g) fresh dill chopped
- ¼ cup (14g) parsley chopped
- 1 lemon quartered
- ½ cup (75g) feta cheese
Greek Salad Dressing
- ⅓ cup (80ml) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves peeled and minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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Instructions
- Bring a large pot of salted water to a rolling boil. Add potatoes and cook for 15 minutes or until easily pierced with a fork.
- Combine the olives, capers, onions, herbs, lemons, and feta cheese in a salad bowl.
- To make the dressing, Add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper into a bottle or jar. Place the lid on tightly, shake well to combine, and set aside.
- When the potatoes are done, drain in a colander and rinse with cold water to stop the cooking process.
- Slice the potatoes in half or quarters and then add to the salad bowl.
- Pour the dressing over the potatoes and other ingredients and toss gently to combine. Taste an adjust seasonings to your liking.
- Serve immediately or chill until ready to serve.
Notes
- Slice kalamata olives in half lengthwise.
- Slice the red onion as thin as possible, and it won't be as sharp in the mouth.
- Cut smaller potatoes in half. For larger potatoes, you may want to cut them into quarters.
- Make the potato salad up to 24 hours in advance.
- Potatoes will absorb the dressing. If it seems dry when serving, toss it with a little extra EVOO.
- Eat the salad right away while the potatoes are still a little warm, or refrigerate for a few hours to let the flavors really come together.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
- Slice kalamata olives in half lengthwise.
- Slice the red onion as thin as possible, and it won't be as sharp in the mouth.
- Cut smaller potatoes in half. For larger potatoes, you may want to cut them into quarters.
- Make the potato salad up to 24 hours in advance.
- Potatoes will absorb the dressing. If it seems dry when serving, toss it with a little extra EVOO.
- Eat the salad right away while the potatoes are still a little warm, or refrigerate for a few hours to let the flavors really come together.
- Storage - keep in a covered container inside the fridge for up to 5 days.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Sodium
822mg
(34%)
Potassium
584mg
(17%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
499IU
(10%)
Vitamin C
40mg
(44%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 822mg | 34% |
| Potassium | 584mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 40mg | 44% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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