Greek Potato Salad
Low fat and zesty potato salad.
2 lbs red baby potatoes
3/4 cup slices english cucumber
3/4 cup chopped green pepper
3/4 cup chopped orange pepper
1/2 cup chopped green onion
1/2 cup balsamic vinegar
1 tbsp olive oil
1 cup chopped or sliced cherry tomatoes
1 tsp sea salt
1 tsp black pepper
1/2 cup crumbled feta cheese
2 oz olives
Mix balsamic vinegar and olive oil in a large bowl. If you can find white balsamic vinegar, all the better!
Slice potatoes and gently bring to a bowl until just fork tender.
Strain and add to vinegar mixture, making sure potatoes are well coated; let sit for 20 minutes.
Meanwhile, slice cucumbers, chop the green and red pepper and green onions, slice cherry tomatoes. Strain about 1/2 cup of canned, sliced black olives.
Add to potato mixture and mix gently. Season to taste with salt and pepper. Refrigerate.
Note: Excellent with lots of fresh ground black pepper and a scattering of feta cheese!
in 1 serving of Greek Potato Salad.
, 59% carbs, 11% protein.
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