Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Greek Potato Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 454
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 420 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 454
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 420 mg
Ingredients
Directions
- 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.
