Greek potato salad
By Chatelaine47
PREP TIME
10 min
TOTAL TIME
30 min
Serves
6
Photo, Erik Putz.
Ingredients
- 680 g mini yellow potatoes
- 1/4 cup oil-packed sun-dried tomatoes , drained and thinly sliced
- 1/4 cup pitted kalamata olives , chopped
- 1/3 cup crumbled feta
- 3 cups packed hearty mesclun greens , or baby spinach leaves
Lemon oregano dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 1 garlic clove , minced
- 1 tsp dried Greek oregano
- 1/2 tsp salt
Instructions
- ADD potatoes to a large pot of cold salted water. Bring to a boil and cook until tender, 15 min. Drain and run under cold water for 30 seconds, until cool enough to handle but still warm. Halve or quarter larger potatoes and set aside.
- DRESSING: Whisk oil, lemon juice, garlic, oregano and salt in a large bowl. Stir in sun-dried tomatoes, olives and feta. Set aside.
- ADD potatoes and toss to coat. To serve warm, stir in greens. If serving cold, chill potato salad and stir in greens just before serving.
Chatelaine basics - How to mash potatoes
Nutrition (per serving)
- Calories
- 191,
- Protein
- 4 g,
- Carbohydrates
- 22 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 633 mg.
- Excellent source of
- vitamin A
FILED UNDER: barbecue Salads side dishes stovetop summer
