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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland Ingredients:
1/2 cup olive oil |
2 tablespoons lemon juice |
2 teaspoons dried oregano |
1 garlic clove, minced |
1/4 teaspoon salt |
1/2 pound small red potatoes, cooked, peeled and sliced |
6 cups torn mixed salad greens |
2 small tomatoes, cut into wedges |
1 small cucumber, thinly sliced |
1 small red onion, thinly sliced into rings |
1/2 cup crumbled feta cheese |
Directions:
1. In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing.
2. Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing. Yield: 8 servings.
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