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.
Prep
15 min
Cook
38 min
Servings
Difficulty
Medium
Ingredients
0.5 cups 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
Instructions
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.
Nutrition per serving
Printed from PantryLink · https://pantrylink.app/recipes/edies-patatosalata