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Mediterranean Diet: Potato and Egg Salad with Olives and Feta

Potato and Egg Salad with Olives and Feta (Crete)

Koula Barydakis
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 650 kcal

Ingredients
  

  • 2 or 3 zucchini, sliced into thin rounds
  • 4 potatoes, cut into cubes
  • 2 tomatoes, sliced
  • 2 cucumbers, peeled and sliced
  • 1 onion, sliced into thin rings
  • 1/2 cup pitted Greek olives
  • 3 hard boiled eggs, sliced into quarters
  • 4 ounces Greek feta, cubed
  • 1 tsp dried oregano
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions
 

  • Boil zucchini until soft. Rinse in cold water to cool, drain.
  • Boil potatoes until soft. Rinse in cold water to cool, drain.
  • Add all ingredients. Toss lightly. Season with salt and pepper to taste. Chill until ready to serve.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 18gFat: 41gSaturated Fat: 10gCholesterol: 165mgSodium: 666mgPotassium: 2036mgFiber: 10gSugar: 15gVitamin A: 1506IUVitamin C: 113mgCalcium: 276mgIron: 4mg
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