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
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
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.
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-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
CREAMY GREEK POTATO SALAD
Garlicky Greek yogurt tzatziki sauce forms the creamy base of this potato salad; a healthier, more protein-packed spin on the traditional mayo. Add kalamata olives, cherry tomatoes, red onions, and cucumber for fun and refreshing summer salad.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 15
Steps:
- Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
- While the potatoes are cooking, chop the other veggies and make the sauce.
- To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
- Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
- May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.
GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE
This is another great potato salad from my collection... I have even added in a couple of tablespoons of Feta cheese when processing the vinaigrette dressing. This complete recipe may be doubled if desired.. NOTE: If you should decide to add in a bit of garlic, only add in about 1/4 teaspoon of garlic powder, as fresh garlic just seems to overpower the salad, but it is just as good without the garlic..... you are going to just love this potato salad, so I DO suggest you double the recipe lol!
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook or steam potatoes until done.
- Slice into 1-inch cubes, and place into a large bowl.
- Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
- When the potatoes are still warm, toss them with the dressing; set aside to cool.
- After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
- DELICIOUS!
Nutrition Facts : Calories 449.6, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 939.1, Carbohydrate 48, Fiber 6.8, Sugar 7.8, Protein 11.4
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