Recipe
Salad
Mediterranean Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. Hy-Vee russet potatoes (about 5 potatoes), cut into 1-inch cubes | ||
| ¼ tsp. Hy-Vee garlic salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 (8 oz) pkg cooked salad shrimp, thawed | ||
| ½ c. garlic and herb vinaigrette, divided | ||
| 3 c. thinly sliced spinach | ||
| 1 c. thinly sliced yellow bell pepper | ||
| 1 c. thinly sliced red onion | ||
| ½ c. crumbled feta cheese | ||
| 2 tbsp. Hy-Vee sliced ripe olives, drained |
Directions
- Arrange potatoes in a single layer on a microwave-safe dish. Sprinkle with garlic salt and black pepper. Microwave on high for 15 minutes or until potatoes are tender.
- In a large mixing bowl, combine potatoes, shrimp and 1 tablespoon vinaigrette; toss gently to combine.
- Add remaining vinaigrette, spinach, bell pepper, red onion, cheese and black olives.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 130mg
- Sodium: 460mg
- Total Carbohydrates: 41g
- Protein: 20g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 180%
0%
Iron 25%
0%
Calcium 15%