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colleenmomof2

Mediterranean Potato Salad - oil based but NOW lower fat

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Joined: Jun 15, 2006

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Posted to Thread #30201 at 3:43 pm on Apr 2, 2018

Planning for Cuban sandwiches. Wanted potato salad! Haven't made our Mediterranean potato salad recipe since going "Low Fat" so I took a leap and substituted fat free yogurt for just more than 1/2 of the olive oil. Tasty! Used the Instant Pot, too! Original recipe and directions below my version :-)

UPDATE: great for 2 days but not as tasty on the third. Next time I won't double but I will be making this again!

Lower Fat Mediterranean Potato Salad - will want to double ;-)
2-3 slices bacon
1 1/2 pounds small potatoes, unpeeled - suggest new red
1/2 pound green beans, ends trimmed and into 2-inch pieces (about 2 cups)
2 Tbs capers, drained (or more)
1/4 cup sliced stuffed green olives
1/3 cup sliced pitted Kalamata olives
1/3 cup sliced white part of green onion or shallots (save green for dressing)
2 Tbs thinly sliced radishes (or omit)
1/4 cup chopped celery
1/4 cup chopped red pepper (or more)
1/4 cup chopped parsley
1/2 cup cubed feta
Dressing
1 clove minced garlic
2 Tbs chopped green part of green onions or chives (or less dry chives)
2 Tbs chopped fresh basil (or less dry) OR sub oregano for "more Greek"
1/2 tsp chopped fresh tarragon (or less dry, or omit) - I subbed Penzy's Shallot Pepper for tarragon, and S&P
1 Tbs balsamic vinegar
1 Tbs fresh lemon juice
1 tsp Dijon mustard, rounded
1/4 cup non-fat yogurt
1/4 cup extra-virgin Greek olive oil (will try 3 Tbs next time)
Shake of Penzy's Red and Black or pinch of cayenne
Salt and fresh white pepper to taste

Mediterranean Potato Salad Original - will want to double ;-)
5 slices bacon
1 1/2 pound small potatoes, unpeeled - suggest new red
1/2 pound green beans, ends trimmed into 2-inch pieces (about 2 cups)
2 Tbs capers, drained (or more)
1/4 cup sliced stuffed green olives
3/4 cup sliced black olives
1/3 cup chopped shallots
1 cup thinly sliced radishes
1/4 cup chopped red pepper (or more)
1/4 cup chopped parsley
1 cup cubed feta
Dressing
1 clove minced garlic
2 Tbs chopped fresh chives
2 Tbs chopped fresh basil (or less dry)
1 Tb chopped fresh tarragon (or less dry, or omit)
1 Tbs balsamic vinegar
2 tsp fresh lemon juice
1 tsp Dijon mustard, rounded
1/2 cup + 1 Tbs extra-virgin Greek olive oil
pinch of cayenne
Salt and fresh white pepper to taste

1. Cook bacon to crisp. Drain. Crumble when cool.
2. Cut potatoes into bite sized pieces (with skin on). Cook in Instant Pot on steamer, salt potatoes, in 1 cup water for 4 minutes on Manual, QR. Check that you can pierce them with a fork and not mushy. If not, re-cover IP until cooked through. Drain and spread to cool a bit.
OR on stove covered with water, seasoned with salt, bring the water to a boil then reduce to a low simmer. Cook 10 to 15 minutes.
3. Blanch beans on stove for 4-6 minutes (or in microwave). Transfer them to the ice bath. Drain and dry
4. Make dressing in blender.
5. When potatoes are warm to touch, combine 1/2 of all ingredients in a large bowl. Coat w/1/2 of dressing. Stir gently. Add remaining ingredients and most of remaining dressing. Stir gently to combine and refrigerate salad and remaining dressing.
6. Before serving, stir, taste and add additional dressing if needed.


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