GREEK STYLE POTATO SALAD RECIPES

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LIGHT AND EASY GREEK POTATO SALAD RECIPE | ALLRECIPES



Light and Easy Greek Potato Salad Recipe | Allrecipes image

Light, easy, hard to mess up, easily multiplied.

Provided by UAReba

Categories     Salad    Potato Salad Recipes    Red Potato Salad Recipes

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings

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, CarbohydrateContent 10.4 g, FatContent 6.9 g, FiberContent 1.2 g, ProteinContent 1.2 g, SaturatedFatContent 1 g, SodiumContent 149.6 mg, SugarContent 0.9 g

GREEK POTATO SALAD RECIPE - GREEK.FOOD.COM



Greek Potato Salad Recipe - Greek.Food.com 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?

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

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, FatContent 27.4, SaturatedFatContent 3.8, CholesterolContent 0, SodiumContent 413, CarbohydrateContent 56.4, FiberContent 7.5, SugarContent 2.9, ProteinContent 6.8

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