Edie's Patatosalata
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING5 People
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VIEWS87
A vibrant and refreshing red potato salad, kissed with the brightness of olive oil, red wine vinegar, and fragrant herbs. This mayo-free delight is perfect as a side dish or light lunch, offering a burst of Mediterranean flavor in every bite.
Ingridients
Nutrition
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Carbohydrate70 g
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Fiber7 g
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Protein6 g
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Saturated Fat3 g
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Sodium19 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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Recipe View Prepare the Herb Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, fresh parsley, and thinly sliced red onion. Set aside to allow the flavors to meld. (5 minutes)
Recipe View Cook the Potatoes: Place the red potatoes in a large pot and cover with boiling, lightly salted water. Boil for approximately 20 minutes, or until the potatoes are tender when pierced with a fork. (25 minutes)
Recipe View Cool and Prepare the Potatoes: Drain the cooked potatoes and let them cool until they are easy to handle. Peel and dice the potatoes into bite-sized pieces. (10 minutes)
Recipe View Combine and Chill: Place the diced potatoes in a large bowl, add the herb vinaigrette, and season generously with salt and freshly ground black pepper to taste. Toss gently to ensure the potatoes are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. (2 hours minimum)
Ali Wuckert
Jun 17, 2025My kids who normally avoid potato salad devoured this. Huge win!
Johnny Runte
Nov 15, 2024I loved that this potato salad wasn't heavy with mayonnaise! The vinaigrette was so light and flavorful.
Josiane Schultz
Sep 20, 2024I added a pinch of red pepper flakes for a little heat, and it was a fantastic addition!
Ernesto Wehner
Jul 23, 2024The red onion added a nice little bite. I let it sit overnight and the flavors were amazing the next day.