Directions:
- Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and cut in half. Put into a large bowl.
- In a small bowl, whisk together 1 tablespoon of lemon juice, the olive oil, oregano and plenty of seasoning. Pour over the warm potatoes and set aside.
- When the potato salad has cooled, add the onion, olives, tomatoes and capers and toss well. Roughly chop the boiled eggs and scatter over the salad. Toss the salad once more just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.54 Kcal (685 kJ) | ||
| Calories from fat | 129.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.41g | 22% | |
|---|---|---|---|
| Cholesterol | 124.33mg | 41% | |
| Sodium | 207.81mg | 9% | |
| Potassium | 179.79mg | 4% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 148.27 Kcal (621 kJ) | ||
| Calories from fat | 117.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 22% | |
|---|---|---|---|
| Cholesterol | 112.72mg | 41% | |
| Sodium | 188.41mg | 9% | |
| Potassium | 163mg | 4% | |
| Total Carbs | 4.1g | 2% | |
| Sugars | 2.07g | 9% | |
| Dietary Fiber | 1.33g | 6% | |
| Protein | 4.64g | 10% | |
| Vitamin C | 8.4mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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