Light and Easy Greek Potato Salad
Light, easy, hard to mess up, easily multiplied.
- Serves: 8 persons
- 12red potatoes
- ¼cup chopped green onion
- ¼cup olive oil
- ¼cup red wine vinegar
- 1½ teaspoons fresh lemon juice
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon coarse salt, or to taste
- ½teaspoon ground black pepper, or to taste
- ¼teaspoon dried oregano
- ¼teaspoon white sugar
- ¼teaspoon dried rosemary, crumbled
- 1pinch ground red pepper
Step 1Place 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.
Step 2Slice 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.