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Greek Potato Salad |
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Serves: 10 Print this RecipeServing size: 1/2 cup You’ll love this unique potato salad, served warm, with its authentic flavor of Kalamata olives (Greek olives). Find them at your supermarket or a gourmet deli. 1/3 cup olive oil 4 cloves garlic, minced 2 pounds red potatoes, cut into 1-1/2-inch pieces (leave the skin on if you wish) 6 medium carrots, peeled, halved lengthwise, and cut into 1-1/2-inch pieces 1 onion, chopped 16 ounces artichoke hearts packed in water, drained and cut in half 1/2 cup Kalamata olives, pitted and halved 1/4 cup lemon juice 1 teaspoon (dash) salt and pepper 1. In a large skillet, heat the olive oil, add the garlic, and saute for 30 seconds. Add the potatoes, carrots, and onion; cook over medium heat for 25 to 30 minutes until vegetables are tender. 2. Add the artichoke hearts and cook for 3 to 5 minutes more. Remove from heat and stir in the olives and lemon juice. Season with salt and pepper. Transfer to a serving bowl and serve warm. EXCHANGES Starch 1 Vegetable 1 Fat 1-1/2 NUTRITION FACTS Calories 177(Calories from Fat 74) Total Fat 8 grams Saturated Fat 1 gram Cholesterol 0 milligrams Sodium 237 milligrams Total Carbohydrate 25 grams Dietary Fiber 4 grams Sugars 4 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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