Red Potato Salad with Lemony Vinaigrette Recipe

4.5 2 2
Red Potato Salad with Lemony Vinaigrette Recipe
Red Potato Salad with Lemony Vinaigrette Recipe photo by Taste of Home
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Red Potato Salad with Lemony Vinaigrette Recipe

Read Reviews
4.5 2 2
Publisher Photo
At our house, a red potato salad with lemony vinaigrette, red onion and Greek olives is a zippy improvement on the usual mayo-based salads. —Elizabeth Dehart, West Jordan, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + chilling

Ingredients

  • 3 pounds red potatoes, cubed (about 10 cups)
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup pitted Greek olives, chopped
  • 1/3 cup chopped red onion
  • 1/2 cup shredded Parmesan cheese

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving.
Just before serving, stir in cheese. Yield: 12 servings (3/4 cup each).
Originally published as Red Potato Salad with Lemony Vinaigrette in Simple & Delicious April/May 2015

Nutritional Facts

3/4 cup: 168 calories, 9g fat (2g saturated fat), 2mg cholesterol, 451mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 3 pounds red potatoes, cubed (about 10 cups)
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup pitted Greek olives, chopped
  • 1/3 cup chopped red onion
  • 1/2 cup shredded Parmesan cheese
  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
  2. In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving.
  3. Just before serving, stir in cheese. Yield: 12 servings (3/4 cup each).
Originally published as Red Potato Salad with Lemony Vinaigrette in Simple & Delicious April/May 2015

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Reviews forRed Potato Salad with Lemony Vinaigrette

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MichelleKTrapp User ID: 4802620 229312
Reviewed Jul. 10, 2015

"Good but not great, made for a party & took most back home:("

MY REVIEW
justmbeth User ID: 1196484 226852
Reviewed May. 24, 2015

"Loved how easy this was to assemble and that I could prep in advance. Great flavor. I did leave out the olives due to family preferences."

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