This is a different potato salad because it includes feta cheese and black olives!
Quarter the potatoes lengthwise. Boil them until just tender. When cool, cut into large bite-size pieces. Toss with 2 tablespoons lemon juice. Add pimiento, olive and green onion. In a small bowl, whisk remaining lemon juice and oregano. Add oil, slowly in a stream, and whisk until emulsified. Pour over salad and toss until potatoes are well-coated. Season with salts and pepper. Crumble the feta cheese and toss it in just before serving. Serve at room termperature.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 133 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 1700.8mg | 59 % | |
Potassium 384.3mg | 10 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 13.5g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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