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Potato Tossed Salad Recipe

Photo by: Taste of Home

Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland

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8 Servings
Prep: 15 min. + marinating

Ingredients

1/2 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/2 pound small red potatoes, cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small cucumber, thinly sliced
1 small red onion, thinly sliced into rings
1/2 cup crumbled feta cheese

Directions

In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing.
Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 177 calories, 15 g fat (3 g saturated fat), 4 mg cholesterol, 156 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.

Potato Tossed Salad published in Taste of Home August/September 1998, p31

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