Edie's Patatosalata

Edie's Patatosalata

18 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Irene
Recipe by  Irene

“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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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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.

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Reviews (18)

Rate This Recipe
Mrs_BB
52

Mrs_BB

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
17

MollyMac

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
15

MARGARET KEMMERER

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.

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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