POTATO GREEK SALAD RECIPES

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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

GREEK POTATO SALAD RECIPE: HOW TO MAKE IT



Greek Potato Salad Recipe: How to Make It image

—Roberta Webster, Hampton, Florida

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 9

5 cups cubed peeled potatoes
1/2 cup white wine vinegar
1/3 cup sugar
1 tablespoon olive oil
3-1/2 teaspoons dried oregano, divided
1-1/2 cups mayonnaise
1/2 teaspoon salt
1 bunch leaf lettuce, shredded
Cherry tomatoes, halved, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside. In a large bowl, combine the mayonnaise, salt and remaining oregano. Add potatoes and toss to coat. Cover and refrigerate until chilled. , Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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