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Quick Greek Potato Salad

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Potato Type: Russet
Prep Method: Microwave

Dish

Side Dish

Serving

Serves 4

Ingredients

  • 1 1/2 lbs. russet potatoes
  • 1 cup low-fat 2% Greek yogurt* (such as Chobani, FAGE, Oikos or YoPlait)
  • 1/3 cup minced red onion
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup peeled, chopped cucumber
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • Freshly ground pepper to taste
  • Chopped fresh parsley
  • 1/2 cup crumbled Feta cheese
  • Chopped fresh oregano (optional)

Preparation

  1. Place whole potatoes (do not poke) into microwave-safe dish.
  2. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic).
  3. Microwave on high for 10 to 12 minutes depending on strength of microwave.
  4. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
  5. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
  6. Sprinkle with cheese and oregano.
  7. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

Notes

Red, yellow or white potatoes can be substituted.

1 Review

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Catherine

Greek salads are always good

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Catherine

Greek salads are always good

Nutrition Facts Per Serving

Calories

210

Fat

3.5g

Sodium

440mg

Cholesterol

5g

Vitamin C

.45mg

Fiber

3g

Protein

8g

Potassium

690mg

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