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Daria King
Greek potato salad
Greek potato salad with fresh cucumber, tomato and white cheese cubes.
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Ingredients
Directions
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Peel the potatoes. Cut them into cubes of 1 x 1 cm. and boil in water with salt in 10 min. until done.
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Drain, put in a large bowl and leave to cool in 10 minutes until lukewarm.
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Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon. Cut the halves into thin slices.
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Cut the tomatoes into wedges. Drain the cheese cubes and mix with the cucumber and tomato through the potato.
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Grate the yellow skin of the lemon. Mix the yogurt, tarragon and lemon zest in a bowl. Squeeze the garlic above and mix.
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Season with pepper and salt. Spoon the yoghurt dressing carefully through the potato salad and serve.
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Nutrition
345Calories
Sodium19% DV465mg
Fat20% DV13g
Protein26% DV13g
Carbs14% DV43g
Fiber20% DV5g
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