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Red Potato Salad with Lemony Vinaigrette

Name: Red Potato Salad with Lemony Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mediterranean
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 20 min. + chilling

Makes

12 servings

Updated: Oct. 24, 2022

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

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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.

Nutrition 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.

Red Potato Salad with Lemony Vinaigrette

Ingredients

Directions

Nutrition Facts

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