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    You are in: Home / Recipes / Potato Salad With Feta Cheese and Olives Recipe
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    Potato Salad With Feta Cheese and Olives

    Potato Salad With Feta Cheese and Olives. Photo by daisygrl64

    1/4 Photos of Potato Salad With Feta Cheese and Olives

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Lalaloula's Note:

    This is a Mediterranean style potato salad, which is a great dish for barbecues or picnics. It uses no mayonnaise so it is fairly light as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
    2. 2
      In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste.
    3. 3
      When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad.
    4. 4
      Cut the green onions/scallions into thin slices, chop the olives and add as well.
    5. 5
      Serve with bread or meat.

    Ratings & Reviews:

    • on November 12, 2011

      55

      We really enjoyed this potato salad -- it had all the ingredients that we love! I used kalamata olives and greek yogurt. This is such a nice change to traditional potato salads. Made for Everyday is a Holiday, November, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2010

      45

      This was very tasty and a really nice change from the normal sort of potato salad. I cut the recipe in half and had the whole thing as my lunch. I used fat free Greek yoghurt and that worked very well. Thank you for a nice lunch! Made for vegetarian tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2009

      45

      This got mixed reviews, but I liked it just fine. I had to use sour cream instead of yogurt, as all I had was French vanilla. It was a bit too tart, and although my lemon was small, they do vary in acidity. Next time I would use the juice of 1/2 lemon and then taste and add more if I felt it was needed. I love all the components of this dish and look forward to making it again when I have fresh dill and scallions from my garden. I think this would be 3 servings for most.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Potato Salad With Feta Cheese and Olives

    Serving Size: 1 (532 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 530.7
     
    Calories from Fat 210
    39%
    Total Fat 23.3 g
    35%
    Saturated Fat 10.4 g
    52%
    Cholesterol 54.2 mg
    18%
    Sodium 1058.6 mg
    44%
    Total Carbohydrate 66.5 g
    22%
    Dietary Fiber 9.0 g
    36%
    Sugars 11.8 g
    47%
    Protein 17.0 g
    34%

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