Edie's Patatosalata

Edie's Patatosalata

18
Irene 0

"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."
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Ingredients

45 m servings 501 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 26 Ratings

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Most helpful positive review

This is a good jumping off recipe, but the necessary change is boiling the potatoes already cubed so that the dressing can be added while the potatoes are still hot. Adding an oil-based dressin...

Most helpful critical review

This was OK. After reading the reviews I cut the oil in half, added some garlic salt and garlic pepper.

This is a good jumping off recipe, but the necessary change is boiling the potatoes already cubed so that the dressing can be added while the potatoes are still hot. Adding an oil-based dressin...

A little oily. I'll cut the olive oil back to 1/3 cup next time. Great with lightly steamed green beans added to it as well.

Very good - a little oily - I added extra potatoes. Wonder if the recipe should be 5 lbs potatoes and not just 5 potatoes since red potatoes are usually small.

This salad had great flavour but I found it a little too oily. Would cut down on the oil a bit next time.

This salad was good, but I had to use 6 large red potatoes, only half an onion, because it had too much onion for us, and I used an extra tablespoon vinegar.

This was OK. After reading the reviews I cut the oil in half, added some garlic salt and garlic pepper.

Oh yes, just what I was looking for. Very simple and ingredients that combine well for a satisfying meal or side-dish. I've served this to many at home and for parties. Leaving the skins on is a...

I used 1 pound of small red potatoes and I could have used 1 1/2 pounds for the amount of oil. Also, the olive oil was too strong a taste and I used olive oil meant for salads. I won't make it...

This tasted like cold potatoes soaked in olive oil....not something we really enjoyed here. We each took one bite and trashed the rest. Sorry.