Fresh Potato Salad- Olive Oil dressing
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 236.2
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 881.0 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 5.5 g
- Protein: 3.9 g
IntroductionThis is so yummy and a great healthier alternative to traditional potato salad made with mayo or cream. This is so yummy and a great healthier alternative to traditional potato salad made with mayo or cream.
About 2 lbs. red potatoes
5-6 green onions, chopped finely
1-2 cups of parsley chopped
Juice of one lemon
6 T. Rice vinegar
6 T. Extra Virgin Olive Oil
Salt, divided, 1 tsp. to add to boiling water ,
1-2 tsp. or to taste for finishing.
Oh you will be so glad you tried this potato salad! I've brought this to many potlucks and picnics to rave reviews.
No need to peel the potatoes, adjust the oil/vinegar ratio to your taste, also good with red wine vinegar, also good with some dill added.
Place in large pot and cover in cold water.
Bring to a boil.
Cook until done. (fork tender) about 25 minutes after the water comes to a boil.
Drain and cool.
Add chopped scallions and parsley to potatoes.
Mix lemon juice, rice vinegar, and olive oil and add to potatoes. Stir all ingredients.
Best served chilled, good the same day, even better leftovers.
Mix juice of one lemon, vinegar, and olive oil.
Finely chop parsley and scallions. If you like, a small amount of dill is good also. I think the more parsley the better, so adjust to your taste.
Serving Size: Makes about 10 3/4 c. servings