Light and Easy Greek Potato Salad

Yield

8 servings

30

25

12: red potatoes

1/4 cup: chopped green onion

1/4 cup: olive oil

1/4 cup: red wine vinegar

1 1/2 teaspoons: fresh lemon juice

1/2 teaspoon: garlic powder

1/2 teaspoon: onion powder

1/2 teaspoon: coarse salt, or to taste

1/2 teaspoon: ground black pepper, or to taste

1/4 teaspoon: dried oregano

1/4 teaspoon: white sugar

1/4 teaspoon: dried rosemary, crumbled

1 pinch: ground red pepper

Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.

Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

Calories: 105 kcal

Carbohydrates: 10.4 g

Cholesterol: 0 mg

Fat: 6.9 g

Fiber: 1.2 g

Protein: 1.2 g

Sodium: 150 mg