Nutrition spotlight
A special potato salad recipe from Mani, a beautiful place in Peloponnese, Greece, with a slight twist! The addition of a special cream cheese from another area of central Greece that boosts the flavor.
Even though this salad is packed with fiber, you can choose to use baby potatoes or organic ones and keep the skin and load your salad with even more fiber. A great source of Vitamin C, as one serving completely covers your daily needs. Greek katiki cheese is a type of fresh, low-fat cream cheese with a distinct flavor.
You can substitute Greek katiki with any type of cream cheese you like or omit it completely for a nice vegan potato salad.
Potato salad with orange and Greek katiki cheese
Warm and filling potato salad, packed with Mediterranean flavors and a special Greek cream cheese.
Ingredients
- 2 cups roasted or boiled potatoes cut in medium pieces
- 1 medium onion cut in half and sliced
- 1 spring onion chopped
- 5 black olives pitted and sliced
- 1 tbsp capers
- 1 orange peeled and cut in pieces
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice
- ½ cup Greek katiki cheese (or other cream cheese of your choice)
Instructions
- Place all the ingredients except for the cheese in a large salad bowl.
- Add salt and stir gently.
- Add the cream cheese in spoonfuls and serve.
