It’s Memorial Day weekend and that means we can officially kick-off the summer barbeque season! Nothing goes better with barbequed food than a side of tasty potato salad. Here’s a healthy potato salad recipe courtesy of our client, the United States Potato Board. Happy grilling!
Quick & Healthy Greek Potato Salad
To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.
Prep time: 15 minutes
Cook time: 12 minutes
Start to finish: About 30 minutes total
Cost per serving: $1.54
1 1/2 lbs. red potatoes*
1 cup nonfat Greek yogurt
1/3 cup minced red onion
1/4 cup Kalamata olive wedges
1/4 cup peeled, chopped cucumber
1 tablespoon lemon juice
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
1/2 cup crumbled feta cheese
Chopped fresh oregano (optional)
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Sprinkle with cheese and oregano. Makes 4 servings.
*Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients
Nutritional analysis per serving with skins: Calories: 210, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 450mg, Potassium: 690mg, Carbohydrates: 39g, Fiber: 3g, Sugar: 5g, Protein: 9g, Vitamin A: 4%, Vitamin C: 45%, Calcium: 8%, Iron: 4%
What are your Memorial Day plans?