Potato Tossed Salad

Name: Potato Tossed Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: Mediterranean
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

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

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

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

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.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.