Potato Olive Salad

Potato Olive Salad
Servings: 8
Preparation time: 10 minutes
Cooking time: 3 minutes
5 cups potato, cubed
1/4 cup fresh parsley, chopped
1/4 tsp red pepper flakes
1 tbsp olive oil
1 tsp oregano
2 tbsp capers
1 cup feta cheese, crumbled
1 cup olives, cut in half
1/3 cup low-fat yogurt
3 cups of water
1 onion, chopped
Add potatoes, onion, and water to the instant pot.
Seal the instant pot with a lid and cook on high pressure for 3 minutes.
Once done, release pressure using the quick-release method than open the lid.
Transfer potatoes to the large bowl and set aside to cool.
In a small bowl, mix together olive oil and yogurt.
Once the potato is cool then add remaining ingredients and mix well.
Pour yogurt and olive oil mixture over potato salad and toss well.
Serve and enjoy.
Nutrition: Calories: 135; Total Fat: 7.8g; Saturated Fat: 3.4g; Protein: 4.6g;
Carbs: 12.4g; Fiber: 2.1g; Sugar: 2.5g

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