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How To make Greek Potato Salad with Dried Tomatoes

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1 lb (3 medium) potatoes

uniform in size, :

cut into 1/4-inch slices 1 c Dried tomato halves
- (1 1/2 ounces) -halved with kitchen shears

LEMON DRESSING:

1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove; pressed
1 tb Chopped fresh oregano; OR..
1 ts -Dried oregano leaves
1 ts Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives
-OR- pitted ripe olives In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Lemon Dressing: In large bowl whisk together all dressing ingredients. Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein. Source: The Potato Board

How To make Greek Potato Salad with Dried Tomatoes's Videos

Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)

Print this recipe here:

Ingredients
1 and 1/2 - 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
The Dressing:

1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Instructions
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Notes
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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How to Make Swabian Potato Salad - Recipe in description

Watch our video tutorial on how to make this delicious Swabian Potato Salad.

Preparation time: 15 minutes.
Difficulty: Easy
Calories per serving: Unspecified

Ingredients for 4 people:
500 g of waxy potatoes
2 medium onions, chopped
1 tablespoon of mustard
125 ml of hot broth. The salad shouldn’t float!
1 pinch of nutmeg
Pepper and salt
Vinegar (white vinegar), oil

Cook the unpeeled potatoes and peel afterwards. Slice them into very thin slices while still hot and mix with the onion. Then, add and mix the hot broth, pour oil, mustard and vinegar, mix well and season with salt, pepper and nutmeg. Serve hot.

You can also add cucumbers to the mixture.

Author: Carrie

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Classic Nicoise Salad with sun dried tomato vinaigrette

This is my version of the Classic Nicoise Salad. I use a sun dried tomato vinaigrette. This colorful salad is very healthy, and provides a lot of flavor. We hope you enjoy this salad. It serves 4. Recipe can be found at plan2bfit.org/blog

Lens Salad with Dried Tomatoes | Ari At Home

Recipe:

Take the lens and cook. Meanwhile, cut the onion and season on the pan. Add dried tomatoes, sugar and apple or vine vinegar. Bake briefly and add cooked lentils, salt and pepper.

Simple, Healthy and Fast!

Enjoy your meal!

Thank you for watching!

Orestis' Kouzina Patatosalata: Greek Potato Salad w/ Chef OH (Orestis Hillas)

Chef OH shows you how to make the Best Greek Potato Salad (Patatosalata)! See below for Chef OH's recipe.

Visit our website: greekfoodandwine.com
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Follow us on twitter: twitter.com/OrestisKouzina
Check out our Blog: fotisandsonimports.blogspot.com

Greek Potato Salad (Patatosalata)
2 lbs Red Potato
5 Tbs bunch Green onion chipped
5 Tbs Sundried Tomato chopped
5 Tbs Olga Pitted Kalamata olives Chopped
4 Tbs Olga Greek Extra virgin olive oil

Salt and Pepper to taste.
Peel and boil potatoes until fork tender. Let cool and add green onion, sundried tomatoes, kalamata olives and extra virgin olive oil and salt and peppers to taste. You can also add 5 oz of Feta cheese to this dish.

***NOTE: OLGA products available at greekfoodandwine.com

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