Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
2 pound Small red potatoes, cut into 1/4 inch slices
3 cup Water
1 Small red onion, thinly sliced and separated into rings
0.5 cup Pitted greek olives
0.5 cup Oil packed sun dried tomatoes, undrained, chopped
0.5 cup Minced Fresh Parsley
0.33333333333333326 cup Pine nuts, toasted
0.125 teaspoon Salt
0.125 teaspoon Pepper
0.5 cup Sun dried tomato salad dressing
1 Package crumbled tomato and basil feta cheese
Nutrition value
168
calories per serving
10 g Fat3 g Protein15 g Carbs3 g FiberOther
Current Totals
10 g Fat
3 g Protein
15 g Carbs
3 g Fiber
MacroNutrients
Carbs
15 g
Protein
3 g
Fiber
3 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
63 mg
Iron
2 mg
Vitamin A
529 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
51 mcg
Vitamin B12
0 mcg
Vitamin C
46 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
59 mg
Manganese
1 mg
Phosphorus
88 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
