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RECIPE

9 INGREDIENTS•4 STEPS•2hr 5min

Greek Potato Salad

Name: Greek Potato Salad
Total time: 7500 s
Yield: 4
Ingredients: 4 Potato; 120 gram Cherry Tomato; 1/2 Avocado; 1/3 cup Kalamata Olives; 120 gram Crumbled Feta Cheese; 3 tablespoon Extra-Virgin Olive Oil; 80 milliliter Greek Yogurt; 60 gram Arugula; to taste Salt and Pepper

A refreshing potato salad that has all the classic Greek flavors: fresh herbs, feta, olives, a yummy yogurt dressing. This dish makes a great summer meal. You can make it ahead of time, in fact it stores well in the fridge for several days.

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.

https://www.thefitmediterranean.com/

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.

https://www.thefitmediterranean.com/

2hr 5min

Total Time

$1.56

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 4

Potatoes , boiled, peeled, cubed

3/4 cup

Cherry Tomatoes , washed, chopped

1/2

Avocado , pitted, diced

1/3 cup

Kalamata Olives , pitted, chopped

3/4 cup

Crumbled Feta Cheese

3 Tbsp

Extra-Virgin Olive Oil

1/3 cup

Greek Yogurt

3 cups

Arugula

to taste

Salt and Pepper

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Nutrition Per Serving

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CALORIES

370

FAT

22.1 g

PROTEIN

12.2 g

CARBS

32.4 g

Cooking Instructions

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Step 1

Into a large bowl, add Potatoes (4) , Cherry Tomatoes (3/4 cup) , Avocado (1/2) , Kalamata Olives (1/3 cup) , and Crumbled Feta Cheese (3/4 cup) .

Step 2

Into a small bowl, add Extra-Virgin Olive Oil (3 Tbsp) , Greek Yogurt (1/3 cup) , and Salt and Pepper (to taste) .

Step 3

Add dressing to the salad along with Arugula (3 cups) , and stir until all ingredients are combined.

Step 4

Refrigerate salad for a couple of hours before serving. Serve chilled or at room temperature.

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Greek Potato Salad

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