Feta Potato Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Feta Potato Salad

Prep Time
25
min.
Total Time
3
hr.
25
min.
Servings

Makes 12 servings.

Whip up this easy-to-make chilled Feta Potato Salad. Simply toss the ingredients together and wait for the feta potato salad magic to happen in the fridge.

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What You Need

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Make It

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  • Cook potatoes in boiling water 15 min. or just until tender; drain. Place in large bowl.
  • Add remaining ingredients; mix lightly. Cover.
  • Refrigerate several hours or until chilled. Stir before serving.

Special Equipment Needed

How to Seed Cucumbers

To easily seed a cucumber, cut it in half lengthwise and use the tip of a teaspoon to scrape out the seeds.

Servings

  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
AMOUNT PER SERVING
Calories 140
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 330mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 3g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I also added sliced kalamata olives and a small red onion instead of green onions to this recipe. I also added sliced kalamata olives and a small red onion instead of green onions to this recipe. It was a hit at a family BBQ.
Date published: 2002-08-20
Rated 5 out of 5 by from I used roasted red peppers instead of plain red peppers and it turned out wonderfully. I used roasted red peppers instead of plain red peppers and it turned out wonderfully. It definitely dressed up the salad.
Date published: 2003-07-04
Rated 5 out of 5 by from this sounds delightful...toss in some grated carrot...and mmmmyummy... this sounds delightful...toss in some grated carrot...and mmmmyummy...
Date published: 2004-01-22
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