Greek Potato Salad

Potato salad is not exclusive to the Americas. It comes in many  forms and is extremely popular worldwide. And just about everyone has a favorite potato salad recipe.

Of course, like most other people who grew up in the Midwest, cold potato salad with a mayo/Miracle Whip base is the kind that is most familiar to me, although the hot German variety is also a favorite.

I got to thinking about potato salad today after reading a story about a current study at the Grand Forks Human Nutrition Research Center — Lifestyle Modification and Potato Consumption — which hopes to prove that a diet consisting of low-fat potato recipes and the right amount of exercise are an effective means of combating obesity.

Three of the recipes in the weight-loss study, which will employ up to 75 volunteers and whose aim is to understand every aspect, impact and downside of a lifestyle modification program in which a potato diet is the focal point, are for potato salad.

The three recipes will be of the cold variety: tuna potato salad, Greek potato salad and vegetable potato salad, all of which sound pretty good to me.

Here’s a low-fat recipe that I found for a Greek potato salad that looks pretty tasty. It’s from the U.S. Potato Board.

Quick and Healthy Greek Potato Salad
1½ pounds Russet potatoes (see note)
1 cup low-fat 2 percent Greek yogurt (such as Chobani, FAGE, Oikos or YoPlait)
1/3 cup minced red onion
¼ cup sliced Kalamata olives
¼ cup peeled, chopped cucumber
1 tablespoon lemon juice
¼ teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
½ cup crumbled feta cheese
Chopped fresh oregano (optional)
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Sprinkle with cheese and oregano. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.
Note: Red, yellow or white potatoes can be substituted.
Yield: Serves 4.
Approximate nutritional analysis per serving with skins: 210 calories, 3.5 grams fat (1.5 grams saturated), 5 milligrams cholesterol, 440 milligrams sodium, 39 grams carbohydrates, 3 grams dietary fiber, 5 grams sugars.

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