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
MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
- Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
MEDITERRANEAN POTATO SALAD
Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.
Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
MEDITERRANEAN POTATO SALAD
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
GREEK POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
- Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
- Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
GREEK POTATO SALAD: PATATOSALATA
Steps:
- In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
- In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour over the salad and mix well. Refrigerate until ready to serve.
GREEK/MEDITERRANEAN POTATO SALAD
A great tasting potato salad with no mayonnaise. Very Greek, makes you want to break plates and drink ouzo.
Provided by Mirj2338
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut any large potatoes in half to speed up the cooking.
- Put the potatoes in a large saucepan, completely cover with water and add salt.
- Bring to a boil.
- Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
- Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
- Add 3 tablespoons olive oil and whisk again.
- Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
- Peel them if you like, and cut them into 1 inch cubes.
- Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
- With a rubber spatula, fold together gently but thoroughly.
- Let potatoes cool to room temperature.
- Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
- Whisk the remaining dressing, pour it over the potatoes and fold it together.
- Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
- Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
- Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
- Serve at room temperature.
ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
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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