Photo: Anna Pelzer
Greek Potato Salad
8 ingredients
openrecipes
The variety of potato salads found across Greece proves the popularity of this dish. In many versions, potatoes are tossed with a red wine vinaigrette, as they are here. The potatoes soak up the dressing and the salad is served warm. The addition of capers, coriander, parsley and lemon zest gives the salad a pleasantly citrusy, salty flavor.
Estimated Nutrition (whole recipe, rough)
304
Calories
5g
Protein
14g
Fat
43g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. small red potatoes
- 1 Tbs. capers, preferably salt-packed
- 2 Tbs. red wine vinegar
- 1 tsp. ground coriander
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tsp. grated lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes