I used 1/4 cup of Extra Virgin Olive OIl instead of 1/3 cup and reduced fat mayonaise to lower the fat content and calories and my family has delared this there favorite potato salad.
- 3 pounds red potatoes
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon dried oregano
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 3 green onions, chopped
- 1/2 red or green bell pepper, finely chopped
- 2 tablespoons chopped parsley
- 1/2 teaspoon black pepper
- Salt to taste
- Combine potatoes and water to cover in a Dutch oven; bring to a boil, and cook 20 minutes or until tender. Drain and cool. Cut potatoes into 1-inch cubes.
- Stir together olive oil and next 5 ingredients in a large bowl, blending well. Add potatoes, onions, and remaining ingredients, gently tossing to coat. Serve at room temperature or chilled.
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