Mediterranean Potato Salad

r MedPotatoSalad

Prep Time: 45 minutes

Cooking Time: 4+ hours

Ingredients

  • 2 pounds red-skin potatoes, cooked, cooled and cut into cubes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, quartered
  • 3 green onions, thinly sliced

Instructions

Place the cooked, cubed potatoes in a large bowl. In a measuring cup, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour the dressing mixture over the potatoes and stir gently. Add the sun-dried tomatoes, feta cheese, olives and green onions and gently stir to combine. Cover and refrigerate at least 4 hours to allow flavors to blend.

Cook’s Note: To soften the ready-to-eat sun-dried tomatoes in this recipe, place them in the bottom of the colander and drain the cooked potatoes over them.


Yield: 8 servings (about 3/4 cup per serving)

Nutritional Info

  • Calories = 137
  • Fat = 5 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 2 mg
  • Protein = 4 gm
  • Sodium = 218 mg
  • Carbohydrate = 21 gm
  • Fiber = 3 gm
  • Calcium = 40 mg
  • Calories from fat = 33%

Food exchanges: 1 starch, 1 vegetable, 1 fat