Mediterranean Potato Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Cubed, cooked potatoes4 Cup (64 tbs)
 Canned whole green beans16 Ounce, drained (1 Can)
 Canned artichoke hearts6 Ounce, drained and halved (1 Can)
 Red onion1 Small, sliced and separated into rings
For dressing
 Leaf lettuce2 Cup (32 tbs)
 Cherry tomatoes1 Cup (16 tbs)
 Pitted ripe olives1⁄4 Cup (4 tbs)
 Hard-cooked eggs3 , peeled and quartered
 Green pepper1 , sliced in thin rings
 Rolled anchovies2 Ounce, canned and drained (1 Can)
 Snipped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 256

% Daily Value*

Total Fat 29 g45%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 759.1 mg

Sodium 1617.6 mg67.4%

Total Carbohydrates 127 g42.3%

Dietary Fiber 32.5 g130%

Sugars 21.9 g

Protein 59 g117%

Vitamin A 185.5% Vitamin C 378.2%

Calcium 52.2% Iron 177.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Combine the first 5 ingredients, cover, and chill overnight.
2) Blend salad oil, tarragon vinegar, lemon juice, garlic, sry mustard, sugar, salt, and pepper to prepare the dressing.

MAKING
3) Drain vegetables and reserve the dressing
4) Take a bowl, line with lettuce leaves, and spoon the drained vegetables in it.
5) Arrange tomatoes, olives, eggs, pepper, and anchovies on top, sprinkle parsley.

SERVING
6) Serve with the reserved dressing.
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