Recipe by UAReba
"Light, easy, hard to mess up, easily multiplied."
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chopped green onion
red wine vinegar
1 1/2 teaspoons
fresh lemon juice
coarse salt, or to taste
ground black pepper, or to taste
dried rosemary, crumbled
ground red pepper
Prepared this with baby honey gold potatoes cut into thirds. I served this warm with the meal but made enough for some leftovers. We definitely preferred this warm as opposed to chilled. Nice potato side dish that really will go well with so many entrees.
Needs more flavor.
This was very light and easy and great to take to a picnic or potluck since it has no mayonnaise. I scaled it down to 3 servings and made it as written and it was great. Thank you are sharing your recipe.
This is very light as said. Very good falvor and a nice change from a mayo or mustard potatoe salad. I actually like this a lot better than the mayo. I did add a little more garlic/onion poweder and a touch more olive oil. Very tasty. Will def. make this again!
Tastes great! Goes with everything.
Even though I didn't have any green onions and had to use fresh chives instead, this is DELICIOUS. I will be using the green onions from now on, but the taset of this salad is so GREEK! And as I always say, "Once a week, Go Greek"...I can't say enouigh about this recipe. Thanks for sharing!
Looking for a potato salad that didn't use mayonnaise since other dishes already did, I tried this. Usually I don't care for O&V based potato salads, but this was great. As with Tracy, I used chives from my garden, so I upped the amount since they have a more delicate taste than green onions. My only complaint is that I ended up increasing the amount of oil -- it was a bit tart as written, but definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Easy Greek Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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