Greek Potato Salad With Dried Tomatoes Recipe
Servings: 1
Ingredients
- 1 lb (3 medium) potatoes, uniform in size, cut into 1/4 inch slices
- 1 c. (1 1/2 ounces) sun-dry tomatoes, halved with kitchen shears
- 1 c. sliced seedless cucumber
- 1/2 c. sliced red onion
- 1 c. crumbled Feta cheese
- 1/2 c. Greek olives">olives or possibly pitted ripe olives">olives
- 1/4 c. extra virgin olive oil
- 1/4 c. water
- 2 1/2 Tbsp. lemon juice
- 1 lrg clove garlic, pressed
- 1 Tbsp. minced fresh oregano or possibly 1 tsp. dry oregano leaves
- 1 tsp salt
- 1/2 tsp pepper
Directions
- In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches of boiling water till tender, about 12 min; drain and set aside.
- Meanwhile, in small bowl, cover sun-dry tomatoes with boiling water; set aside for 10 min to soften. Drain the tomatoes and pat them dry with paper towel.
- In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers.
- Pour the dressing and toss to coat. Mound potato mix on plate.
- Arrange onion, cheese and olives on top and serve.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 1118 | |
| Calories from Fat 831 | 74% |
| Total Fat 94.18g | 118% |
| Saturated Fat 31.02g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 5499mg | 229% |
| Potassium 1904mg | 54% |
| Total Carbs 49.22g | 13% |
| Dietary Fiber 10.5g | 35% |
| Sugars 29.35g | 20% |
| Protein 29.81g | 48% |
