Greek Potato Salad
12 red potatoes, boiled, cooled and sliced (skin on)
1/4 cup chopped green onion
1 T fresh lemon juice
1/2 cup olive oil
1/2 cup red wine vinegar
1/2t oregano, dried
1/2t rosemary, dried and snapped into fine pieces
1t garlic powder
1t onion powder
1t ground black pepper
1t coarse salt
1/8t ground red pepper
1) Boil 12 red potatoes in salted water until pierced with a fork and soft (about 25 minutes). Strain and put in freezer for about 30 minutes to cool off fully.
2) Once potatoes are cooled sliced in pieces of desired size and chop green onion and put in preferred container
---you could use a fork and a bowl or measuring cup or a container with a lid and shake whatever you have around the kitchen will work, it really can't be messed up
4) Pour about HALF(you can decide but I found a half cup was perfect) of the dressing on top of the potatoes and green onions and stir. Taste test and you may decide to add a little more salt and pepper depending on taste. You can either chill it until ready to serve or serve immediately depending on how you and your family/guests prefer.
|About half was left after feeding two men who had been working hard all day|
Makes 8 servings, lasts in the fridge for days(but it really won't last that long)
**With the leftover dressing just leave it on the counter at room temperature and use it on a salad or marinade or more potato salad**
Hope everyone is having a wonderful May!