Edie's Patatosalata recipe

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Ingredients

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 red onion, thinly sliced
5 large red potatoes
2 tablespoons chopped fresh parsley

Nutrition Info

500.8 calories
carbohydrate: 69.8 g
cholesterol: : -
fat: 22.8 g
fiber: 6.5 g
protein: 6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 18.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.

  2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.

  3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

Recipe Yield

4 to 6 servings

Recipe Note

Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.

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