This Garden Vegetable Potato Salad is a fresh mix of red potatoes, tomatoes, peppers, and red onion sprinkled with oregano and tossed in a simple oil and vinegar dressing.
Servings : 4servings
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 1 hourhr
Ingredients
For the Salad
10petite red potatoes, boiled, quartered
1cupgrape tomatoes, quartered
1green bell pepper, diced
1small red onion, diced
1/2tablespoondried oregano
For the Dressing
3tablespoonsextra-virgin olive oil
1tablespoonbalsamic vinegar
1garlic clove, minced
salt and fresh-ground pepper, to taste
Instructions
Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
Cut each potato into fourths.
Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
In a small bowl, whisk together olive oil and balsamic vinegar.
Add minced garlic, salt, and a few grinds of black pepper.
Continue to whisk until thoroughly combined.
Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Gently stir dressing into salad.
Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Salad
Cuisine: American
Keyword: potato salad no mayo, potato salad without mayo, red potato salad