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Greek Potato Salad
Starchy Vegetables Other Vegetables-Meat/Meat Alternate
9 lbs. 12 ounces
yellow potatoes, large dice 1 lb. 3 ounces feta cheese, diced
2 lbs. 10 ounces seedless cucumber, sliced
1 lb. 11 ounces red onion, julienne
3 lbs. 14 ounces tomatoes, wedged
6 ounces black olives, sliced
1 ounce dill weed
1 ounce oregano
2 lbs. 14 ounces low-fat yogurt, plain
.5 ounces kosher salt
3 ounces lemon juice
19 lbs. 8 ounces yellow potatoes, large dice
3 lbs. 6 ounces feta cheese, diced
5 lbs. 4 ounces seedless cucumber, sliced
3 lbs. 6 ounces red onion julienne
7 lbs. 12 ounces tomatoes, wedged
12 ounces black olives, sliced
2 ounces dill weed
2 ounces oregano
5 lbs.12 ounces low-fat yogurt, plain
1 ounce kosher salt
6 ounces fresh lemon juice
Cut potatoes into large dice or wedges.
Boil or steam potatoes until tender. Drain and set aside.
Combine the potatoes, feta cheese, cucumber, red onion, tomatoes and black olives.
Combine the dill weed, oregano, yogurt, salt and lemon juice.
Pour over the potato mixture and stir until evenly dressed.
Chill in the refrigerator to an internal temperature of 40°F or below. Hold chilled until ready for service.
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