Light and Easy Greek Potato Salad5 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 1 hr 25 min
“Light, easy, hard to mess up, easily multiplied.” - by UAReba
Original recipe yields 8 servings
- Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
- Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
Amount Per Serving (8 total)
- 105 cal
- 6.9 g
- 10.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Prepared this with baby honey gold potatoes cut into thirds. I served this warm with the meal but made enough for some leftovers. We definitely preferred this warm as opposed to chilled. Nice potat..." See moreo side dish that really will go well with so many entrees."
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