Potato Tossed Salad Recipe
Potato Tossed Salad Recipe photo by Taste of Home
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Potato Tossed Salad Recipe

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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
TOTAL TIME: Prep: 15 min. + marinating
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating
MAKES: 8 servings


  • 1/2 cup 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

Nutritional Facts

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


  1. In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing.
  2. Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing. Yield: 8 servings.
Originally published as Potato Tossed Salad in Taste of Home August/September 1998, p31

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tam145 User ID: 1527525 48514
Reviewed Apr. 10, 2011


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