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Salad Side Dish Greek Potato Salad
Potato Type: Yellow
Prep Method: Boiled
Description Starchy Vegetables Other Vegetables-Meat/Meat Alternate
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
Scrub potatoes 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. 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 .
Nutrition Calories 128
Fat 4g
Sodium 250mg
Cholesterol 15
Carbohydrates 17g
Fiber 3g
Protein 6g
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