Mediterranean Potato Salad Recipe
Save And Share :
Sponsored Links
Kalamata olives, anchovies, and capers make these creamy potatoes truly distinctive.
Ingredients
- 1 pound whole tiny new potatoes
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons capers, drained
- 2 tablespoons finely chopped green onion
- 1 2-ounce can anchovies, drained and chopped
- 1/2 of a small red onion, sliced and separated into rings
- 3 hard-cooked eggs, coarsely chopped
- Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well. Cool slightly. Cut potatoes into quarters and place in a large bowl.
- Meanwhile, for dressing, in a small bowl combine mayonnaise, lemon juice, garlic, and pepper. Stir in olives, capers, green onion, and anchovies. Pour dressing over potatoes. Add onion and eggs. Toss gently to mix.
- Cover and chill for at least 4 hours or up to 24 hours, stirring salad occasionally. Makes 6 side-dish servings.
- Calories 222, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 118 mg, Sodium 356 mg, Carbohydrate 19 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 5%, Vitamin C 21%, Calcium 3%, Iron 13%.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment