Greek Potato Salad

Name: Greek Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 zucchini; 2 summer squash; 2 lbs unpeeled Yukon Gold Potatoes (or any type of potatoes you like); 1 pint sweet grape tomatoes, cut in half; 1 large cucumber, peeled and diced; 1/4 red onion, chopped; 2 green onions, chopped; 2 tsp dried oregano; 1/2 tsp garlic powder; 1 tsp salt; 1/2 tsp pepper; 3/4 cup red wine vinegar; 1/4 cup olive oil

by MsModify

6 Servings

45 min

This Greek potato salad is loaded with veggies and tossed in an oil and vinegar dressing, making it a healthier version to a classic favorite!

This is how we do potato salad. Greek style. No mayo, no eggs.

I grew up thinking this was the only way people ate it. I remember the first time someone served me potato salad made from mayo and I thought it was a mistake!

This version is much healthier than making it with mayo. I bet once you try it, you’ll never go back!

Enjoy!

Greek Potato Salad

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Recipe details

Yield 6 Servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Instructions

Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil.
Cook 18-20 minutes or until fork tender.
Cool to room temperature before cutting.
Cut ends of zucchini and squash and then cut into half. Place steamer basket in ½ inch water inside pot.
Put zucchini and squash in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork tender.
Cool to room temperature before cutting.
Cut potatoes and zucchini into chunks.
Place in bowl with other ingredients. Toss until evenly coated.

Comments

Christina on Aug 11, 2022

Maybe a few marinated mushrooms?

2 Reply

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