At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. —Elizabeth Dehart, West Jordan, Utah
Red Potato Salad with Lemony Vinaigrette Recipe photo by Taste of Home
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.
Reviews
Good but not great, made for a party & took most back home:(
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.