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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish. Ingredients:
1/2 cup extra virgin olive oil |
3 tablespoons red wine vinegar |
1 teaspoon dried oregano |
1 red onion, thinly sliced |
5 large red potatoes |
2 tablespoons chopped fresh parsley |
Directions:
1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.
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