Lunch

Greek Potato Salad (EatingWell Magazine, July/August 2015) is for Lunch.

Greek Potato Salad (EatingWell Magazine, July/August 2015) takes 10 minutes to prepare.

Greek Potato Salad (EatingWell Magazine, July/August 2015) takes 15 minutes to cook.

Greek Potato Salad (EatingWell Magazine, July/August 2015) makes 10 servings.

The ingredients for Greek Potato Salad (EatingWell Magazine, July/August 2015) are:

2? pounds yellow or red potatoes, scrubbed and diced ( ?- to 1-inch)
? teaspoon salt, divided
? cup extra-virgin olive oil
3 tablespoons white-wine vinegar
? cup finely chopped shallot
1 tablespoon Dijon mustard
? teaspoon ground pepper
1 cup halved cherry tomatoes
⅓ cup crumbled feta cheese
? cup quartered Kalamata olives
2 tablespoons chopped fresh oregano or 2 teaspoons dried

Here is how you make Greek Potato Salad (EatingWell Magazine, July/August 2015):

Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ? teaspoon salt; let cool 15 minutes. Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining ? teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold. Serving Size: About 3/4 C.Number of Servings: 10Recipe submitted by SparkPeople user KMBACHMAN22.

The nutritional information for Greek Potato Salad (EatingWell Magazine, July/August 2015) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 163.2

• Total Fat: 7.7 g
• Cholesterol: 4.4 mg
• Sodium: 161.5 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.5 g
• Protein: 3.1 g