This Greek potato salad is nice and light, easy to make, hard to mess up, and easily multiplied! Use freshly chopped oregano and rosemary in the dressing if you prefer.
Ingredients
- red potatoes: 12 piece
- green onion: 0.25 cup (chopped)
- olive oil: 0.25 cup
- red wine vinegar: 0.25 cup
- ½ teaspoons fresh lemon juice: 1 piece
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- coarse salt: 0.5 tsp (to taste)
- ground black pepper: 0.5 tsp (to taste)
- oregano: 0.25 tsp (dried)
- white sugar: 0.25 tsp
- rosemary, crumbled: 0.25 tsp (dried)
- pinch ground red pepper: 1 piece
Metric Conversion
Stages of cooking
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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.
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Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
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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 dressing over potatoes and toss to caot. Serve immediately or chill until serving time.
