Edie's Patatosalata18 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by Irene
Original recipe yields 4 to 6 servings
- In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
- 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.
- 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.
Amount Per Serving (5 total)
- 501 cal
- 22.8 g
- 69.8 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 c..." See moreold 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."
"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...." See more"
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