Greek Potato Salad

  • Category

  • Ingredients

    2 lb unpeeled new potatoes
    2 medium Green Giant® Fresh bell peppers, cut into 1-inch pieces
    2 medium Green Giant® Fresh tomatoes, seeded, cut into eighths
    1 medium cucumber, cut into 1-inch pieces
    1/2 medium red onion, very thinly sliced (1/2 cup)
    1/2 cup whole kalamata or ripe olives
    1 package (4 oz) crumbled feta cheese (1 cup)

    Lemon Dressing
    1/2 cup olive or vegetable oil
    1/4 cup lemon juice
    1 tablespoon finely chopped Green Giant® fresh oregano leaves
    1 tablespoon Dijon mustard
    1 teaspoon sugar
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic, finely chopped

  • Directions

    1. If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
    2. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
    3. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

  • Nutrition Facts

    1 Serving: Calories 390 (Calories from Fat 220); Total Fat 24g; Cholesterol 15mg; Sodium 590mg; Potassium 1120mg; Total Carbohydrate 37g (Dietary Fiber 6g); Protein 6g

    % Daily Value: Vitamin A 15%; Vitamin C 100%; Calcium 15%; Iron 20%; Vitamin D 0%

  • 6 Servings

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