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Potato Tossed Salad

 Potato Tossed Salad
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
8 ServingsPrep: 15 min. + marinating

Ingredients

  • 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

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.
Nutritional 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.