Light and Easy Greek Potato Salad

Light and Easy Greek Potato Salad

6 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    1 h 25 m
UAReba
Recipe by  UAReba

“Light, easy, hard to mess up, easily multiplied.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.

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Reviews (6)

Rate This Recipe
lutzflcat
4

lutzflcat

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 potato side dish that really will go well with so many entrees.

Occasional Cooker
3

Occasional Cooker

This was very light and easy and great to take to a picnic or potluck since it has no mayonnaise. I scaled it down to 3 servings and made it as written and it was great. Thank you are sharing your recipe.

RatherBeCooking
2

RatherBeCooking

This is very light as said. Very good falvor and a nice change from a mayo or mustard potatoe salad. I actually like this a lot better than the mayo. I did add a little more garlic/onion poweder and a touch more olive oil. Very tasty. Will def. make this again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Bacon and Eggs Potato Salad

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