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Sarah Cobacho
By Sarah Cobacho

GREEK-INSPIRED POTATO SALAD

5 steps
Prep:10minCook:20min
How satisfying is a potato salad? I absolutely loved the, and somehow, this is the first one I’m posting 😍 To be honest with you, this one started as a very different recipe on one of my recipe testing days, and it just didn’t work (yep, that happens sometimes 😂) but then when all the cold ingredients were added together, oh my! It just clicked and this is how this delicious salad came to be. It has everything - the taste, the texture and is absolutely nutrient packed! Trust me, you’re going to want to try this one 😍 ✨ Cooking tips ✨ Soak the red onions in water to make them a little less strong in taste. Keep the skin on the potatoes for extra texture and nutrients. Place your cooked ingredients into the fridge to cool faster.
Updated at: Thu, 17 Aug 2023 12:02:41 GMT

Nutrition balance score

Great
Glycemic Index
54
Low
Glycemic Load
48
High

Nutrition per serving

Calories508.7 kcal (25%)
Total Fat10.5 g (15%)
Carbs89.5 g (34%)
Sugars20.1 g (22%)
Protein19.6 g (39%)
Sodium974.2 mg (49%)
Fiber19.1 g (68%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add the potatoes to salted cold water. Bring to a slow boil and cook for 15 to 20 minutes. Use a fork to check if they are tender.
Step 2
Allow to cool down and cut into bite-size cubes.
Step 3
Cut and discard the end of the green beans. Cut in half and cook in boiling water for 4 minutes. Drain and allow to cool down.
Step 4
Combine the yogurt sauce ingredients.
Step 5
Add all the ingredients to a bowl with the yogurt sauce, and mix well. Adjust salt and pepper to taste, and enjoy!
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