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Greek Potato Salad

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Dish

School Foodservice

Ingredients

+

50 Servings

  • 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
+

100 Servings

  • 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

Preparation

  1. Scrub potatoes
  2. Cut potatoes into large dice or wedges.
  3. Boil or steam potatoes until tender. Drain and set aside.
  4. Combine the potatoes, feta cheese, cucumber, red onion, tomatoes and black olives.
  5. Combine the dill weed, oregano, yogurt, salt and lemon juice.
  6. Pour over the potato mixture and stir until evenly dressed.
  7. Chill in the refrigerator to an internal temperature of 40°F or below. Hold chilled until ready for service.

Checkout these popular potato salad recipe ideas.

Notes

1/2 cup = 1/4 cup starchy vegetable, 1/8 cup other vegetable, 1/8 cup red/orange vegetables, 0.75 ounces meat/meat alternate

See our most popular potato salad recipes.

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Nutrition Facts Per Serving

Calories

128

Fat

4g

Sodium

250mg

Cholesterol

15mg

Carbohydrates

17g

Fiber

3g

Protein

6g

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