Edie's Patatosalata

Edie's Patatosalata

18
Irene 0

"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."

Ingredients 45 m {{adjustedServings}} servings 501 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 18

  1. 26 Ratings

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Mrs_BB
2/25/2007

This is a good jumping off recipe, but the necessary change is boiling the potatoes already cubed so that the dressing can be added while the potatoes are still hot. Adding an oil-based dressing to cold potatoes just doesn't work. My tweaked recipe is 1/3 cup olive oil & 1/4 cup apple cider vinegar to about 2 lbs of potatoes. My husband likes me to add a tsp of sugar, but I prefer it without sugar. I also add chopped celery, scallions, and a clove of minced garlic.

MollyMac
8/14/2003

A little oily. I'll cut the olive oil back to 1/3 cup next time. Great with lightly steamed green beans added to it as well.

MARGARET KEMMERER
4/1/2003

Very good - a little oily - I added extra potatoes. Wonder if the recipe should be 5 lbs potatoes and not just 5 potatoes since red potatoes are usually small.