Edies Patatosalata

Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.

Step: 1

In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.

Step: 2

Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.

Step: 3

When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

Per Serving: 501 calories; protein 6g; carbohydrates 69.8g; fat 22.8g; sodium 18.9mg.

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Some of dieters eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not sure , your salad can make more greasy and calories than the food you’re trying to move . Use this guide to create a evening salad that keep your diet on track.