Greek Potato Salad
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5.0
3 reviews
Excellent
Greek Potato Salad
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Healthier potato salad recipe with cider vinaigrette, sun-dried tomatoes and fresh herbs
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Ingredients
- 2 1/4 lbs jewel yams or yukon gold or red potatoes, boiled
- 1/4 cup Avocado Oil Mayonnaise or Greek yogurt
- 1/4 cup avocado oil
- 1/3 cup cider vinegar or rice vinegar or lemon juice
- 2 cloves garlic minced
- 3 Tbsp fresh parsley finely chopped
- 1 Tbsp dried dill
- 3/4 tsp sea salt to taste
- 1/3 cup kalamata olives chopped
- 1/3 cup sun-dried tomatoes drained and chopped
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Instructions
- Boil the jewel yams (or red potatoes) until very tender when poked with a fork, about 20 to 25 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.
- While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.
- Add the chopped yams and stir well to combine.
- Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.
Nutrition Information
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Serving
1of 8
Calories
293kcal
(15%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
15g
(23%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* 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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