Greek Potato Salad with Sun-Dried Tomato
Created by KittenCal on January 6, 2012
- Servings: 10
- Prep Time: 25m
- Cook Time: 0m
- Recipe #3906
Ingredients
- DRESSING
- 1 cup oil (extra-virgin olive oil)
- 1 whole lemon (juice of large whole lemon -- no bottled for this! or can use 2 small lemons)
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano (preferably Greek oregano)
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- SALAD
- 3 pounds potatoes (baby red potatoes, cooked, quartered and cooled)
- 1 cup feta cheese (crumbled)
- 2/3 cup olives ( pitted and coarsely chopped kalamata olives)
- 1 red onion, chopped
- 1/3 cup sun-dried tomatoes (oil-packed, chopped)
- 2 tablespoons chopped fresh oregano
- Salt and freshly ground pepper to taste
How to Make
-
Step 1: For dressing; whisk all ingredients together until well combined. Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano. Pour dressing over the salad note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste) Season with salt and freshly ground pepper to taste.
-
Step 2: Refrigerate for at least 2 hours before serving.
Nutritional Facts
- Serving Size: 1 (224 g)
- Calories 334.6
- Total Fat - 26 g
- Saturated Fat - 5.4 g
- Cholesterol - 13.4 mg
- Sodium - 387.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 3.4 g
- Sugars - 7.8 g
- Protein - 4.2 g
- Calcium - 119.6 mg
- Iron - 1.4 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.1 mg