Greek Potato Salad Ii Recipes

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GREEK POTATO SALAD



Greek Potato Salad image

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

5 -6 large potatoes, cooked (I peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
1 1/2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon red wine vinegar
1 1/2 lemons, juice of
3/4 cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)

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

LIGHT AND EASY GREEK POTATO SALAD



Light and Easy Greek Potato Salad image

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

12 red potatoes
¼ cup chopped green onion
¼ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon coarse salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried oregano
¼ teaspoon white sugar
¼ teaspoon dried rosemary, crumbled
1 pinch ground red pepper

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 SALAD II



Greek Salad II image

Use your favorite vinaigrette or marinade for this salad and serve with hot bread for a hearty meal. This is also delicious without the chicken or beef.

Provided by RLW401

Categories     Salad

Time 40m

Yield 5

Number Of Ingredients 9

1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 ½ cups mayonnaise
½ cup vinaigrette salad dressing
6 ounces marinated chicken

Steps:

  • Preheat grill to medium-high heat.
  • Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
  • In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
  • In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
  • Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 21.9 g, Cholesterol 77.9 mg, Fat 68.2 g, Fiber 5.4 g, Protein 16.7 g, SaturatedFat 14.5 g, Sodium 1181 mg, Sugar 10.8 g

GREEK POTATO SALAD



Greek Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds red potatoes, washed, with skins
1 cup olive oil
3 shallots, chopped
1 1/2 bunches oregano, leaves only, chopped
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon white pepper

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)



Patatosalata (Greek Potato Salad) image

This potato salad uses a traditional Greek oil-lemon dressing. Delicious and easy, patatosalata brings potatoes to the table in a whole new way.

Provided by Nancy Gaifyllia

Categories     Side Dish     Lunch     Dinner     Salad

Time 30m

Yield 6

Number Of Ingredients 8

1 large white or red onion
5 to 6 medium-large potatoes
3/4 cup extra-virgin olive oil
1/3 cup lemon juice (freshly squeezed)
3 cloves garlic (crushed)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh parsley (chopped)

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 POTATO SALAD II



Greek Potato Salad II image

Make and share this Greek Potato Salad II recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes, halved and sliced crosswise,¼ inch thick
1 small red onion, halved and sliced thin crosswise
1 1/2 cups kalamata olives, pitted and cut into slivers
1/4 cup capers
3 hard-boiled eggs, quartered
2 cloves unpeeled garlic
1 teaspoon crumbled oregano
2 1/2 tablespoons red wine vinegar
3/4 cup olive oil
1 cup crumbled feta cheese
1/2 cup finely chopped cilantro or 1/2 cup parsley

Steps:

  • Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
  • Boil garlic for 5 minutes and peel it.
  • In a blender, puree garlic with oregano, vinegar and oil.
  • Add feta and blend dressing until it is combined well.
  • Toss potatoes with dressing and cilantro and season to taste.

Nutrition Facts : Calories 567.9, Fat 38.9, SaturatedFat 8.8, Cholesterol 128.2, Sodium 788.4, Carbohydrate 45.6, Fiber 6.6, Sugar 3.9, Protein 12

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