Greek Salad Sweet Potato Spaghetti Recipes

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GREEK SALAD SWEET POTATO SPAGHETTI



Greek Salad Sweet Potato Spaghetti image

Provided by Silvana Nardone

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, thinly sliced
1 large sweet potato, peeled and spiralized
2 tablespoons flaxseed oil, plus more for drizzling
Salt and freshly ground black pepper
Juice of 1 lemon
2 teaspoons red wine vinegar
1 teaspoon dried oregano, plus more for sprinkling
1 cup cherry tomatoes, halved
1 cup pitted kalamata olives
1/2 cucumber, chopped
Crumbled feta, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.
  • Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.
  • In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.
  • Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.

GREEK POTATO SALAD: PATATOSALATA



Greek Potato Salad: Patatosalata image

Provided by Cat Cora

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper

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 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.

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