Greek Potato Salad

August 27, 2010

Quick and Healthy Greek Potato Salad

This quick and healthy recipe from the United States Potato Board is a great twist on an old favorite - packed with Mediterranean flavor, the recipe uses Greek yogurt instead of mayonnaise, making for a tangy taste and light nutritional profile.

This recipe makes 4 servings and takes 15 minutes prep time, 12 minutes cooking time and costs $1.54 per serving.

Quick and Healthy Greek Potato Salad Ingredients:
1 ½ pounds Russet potatoes (red, yellow or white potatoes can be substituted) 
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)

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


Nutritional analysis per serving with skins:
Calories: 210, 
Fat: 3.5g, 
Saturated Fat: 1.5g, 
Trans Fat: 0g, 
Cholesterol: 5mg, 
Sodium: 440mg, 
Potassium: 690mg, 
Carbohydrates: 39g, 
Fiber: 3g, Sugar: 5g, 
Protein: 8g, 
Vitamin A: 4%, 
Vitamin C: 45%, 
Calcium: 2%, 
Iron: 4%