How To Make Greek Potato Salad
Have a healthier alternative to your usual salad with this greek potato salad. The Greek yogurt with fresh herbs and lemon gives this meal a perfect taste.
Serves:
Ingredients
- 2½lbsred potatoesscrubbed, rinsed clean, and diced
- â…“cupred onionchopped
- salt
- freshly ground black pepper
- 8oenglish cucumberchopped, halved, seeded, and diced
- 1cupplain Greek yogurtfat free
- ¼cupmayonnaise
- 3tbspparsleyfinely chopped and fresh
- 1tbspfresh dillminced, then more for garnish
- 1½tbspfresh lemon juice
- 1tspgarlic cloveminced
- ½tsplemon zestor more to taste
Instructions
-
Place potatoes in a large pot then add enough water to cover and season water with a teaspoon of salt.
-
Bring to a boil over medium-high heat then cover and reduce heat to medium-low and let simmer until potatoes are fully tender for about 8 to 10 minutes.
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Drain potatoes, then chill fully for about 10 to 15 minutes.
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Meanwhile, place diced cucumber on a few layers of paper towels and wrap and press to remove some of the excess liquid.
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Transfer cucumber to a large mixing bowl, add in Greek yogurt, mayonnaise, parsley, dill, lemon juice, and garlic then season with salt and pepper to taste. Stir mixture.
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Add potatoes and red onion to bowl then toss to evenly coat.
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Serve within a few hours garnished with more parsley, dill, and lemon zest then keep it chilled.
Nutrition
- Calories:Â 267.21kcal
- Fat:Â 9.23g
- Saturated Fat:Â 2.52g
- Monounsaturated Fat:Â 1.63g
- Polyunsaturated Fat:Â 4.04g
- Carbohydrates:Â 41.89g
- Fiber:Â 5.12g
- Sugar:Â 9.63g
- Protein:Â 8.65g
- Cholesterol:Â 8.69mg
- Sodium:Â 1326.07mg
- Calcium:Â 112.26mg
- Potassium:Â 1291.62mg
- Iron:Â 2.45mg
- Vitamin A: 24.83µg
- Vitamin C:Â 27.93mg
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