Greek Potato Salad |
Course : Potato Salads
Serves: 16 |
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Ingredients:
2 pounds unpeeled red potatoes -- cut into 1/2 inch chunks |
1 medium green bell pepper -- diced |
1 medium cucumber -- sliced and quartered |
1/2 cup red onion -- sliced |
1/2 cup pitted black olives -- sliced |
1 package feta cheese -- crumbled; 8 ounces |
1 medium lemon |
1/2 cup italian salad dressing |
1 teaspoon salt and ground pepper to taste |
8 loaves pita bread rounds -- optional |
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Preparation / Directions:
Cut potatoes into 1/2-inch chunks. Place potatoes in microwave-safe bowl; add 1/2 cup water and cover. Microwave on HIGH 7-10 minutes or until potatoes are tender when pierced with fork; drain. Rinse potatoes under cold water in colander until cooled to room temperature. Chop bell pepper; slice cucumber slices into quarters. Slice olives. Zest lemon to measure 2 teaspoons zest. Juice lemon to measure 1 teaspoon juice. Combine dressing, lemon juice and lemon zest with whisk until well blended. Toss potatoes and vegetables; pour dressing mixture over potatoes; toss to coat evenly. Crumble cheese over salad. Serve immediately or store refrigerated until ready to serve. Serve with pita bread wedges, if desired.
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Nutritional Information:
153 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 20g Carbohydrate; 8mg Cholesterol; 361mg Sodium |
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