Best Greek Potato Salad With Sun Dried Tomatoes Recipes
GREEK POTATO SALAD
Make and share this Greek Potato Salad recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potato slices 10-12 minutes or until fork-tender; drain.
- While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
- Whisk together dressing ingredients and set aside.
- Drain tomatoes and press dry with paper toweling.
- Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
- Place on serving platter and garnish with onions, cheese and olives.
GREEK POTATO SALAD WITH SUN-DRIED TOMATOES
Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!
Provided by Galley Wench
Categories Greek
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place in potatoes in 2 quart saucepan.
- Add approximately 2 inches of water.
- Cook, covered until tender, for approximately 12 minutes.
- Do Not Overcook.
- Drain and set aside.
- Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
- Drain tomatoes and pat dry.
- Add potatoes, tomoates and cucumber to bowl.
- Drizzle with dressing and toss to coat.
- Can be served cold or at room temperature.
- Arrange onion, cheese and olives on top.
- Dressing:.
- Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
GREEK POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
- Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
- Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
MEDITERRANEAN GREEK SALAD
This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.
Provided by Heather
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 9.3 g, Cholesterol 25 mg, Fat 8.8 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 486.4 mg, Sugar 4.5 g
MEDITERRANEAN POTATO SALAD
Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.
Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
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