Greek Potato Salad (EatingWell Magazine, July/August 2015)

Name: Greek Potato Salad (EatingWell Magazine, July/August 2015) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 2� pounds yellow or red potatoes scrubbed and diced ( �- to 1-inch); � teaspoon salt divided; � cup extra-virgin olive oil; 3 tablespoons white-wine vinegar; � cup finely chopped shallot; 1 tablespoon Dijon mustard; � teaspoon ground pepper; 1 cup halved cherry tomatoes; ⅓ cup crumbled feta cheese; � cup quartered Kalamata olives; 2 tablespoons chopped fresh oregano or 2 teaspoons dried

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 10

Ingredients

2� pounds yellow or red potatoes, scrubbed and diced ( �- to 1-inch)� teaspoon salt, divided� cup extra-virgin olive oil3 tablespoons white-wine vinegar� cup finely chopped shallot1 tablespoon Dijon mustard� teaspoon ground pepper1 cup halved cherry tomatoes⅓ cup crumbled feta cheese� cup quartered Kalamata olives2 tablespoons chopped fresh oregano or 2 teaspoons dried

Directions

Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with � teaspoon salt; let cool 15 minutes. Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining � teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.

Serving Size: About 3/4 C.

Number of Servings: 10

Recipe submitted by SparkPeople user KMBACHMAN22.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 163.2
Total Fat: 7.7 g
Cholesterol: 4.4 mg
Sodium: 161.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 3.5 g
Protein: 3.1 g

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